Pork, Mushroom, Potato and Onion Frittata with Arugula Salad


  • 300g Boneless Pork Shoulder (finely diced)
  • 450g Button Mushrooms (washed trimmed, finely sliced)
  • 1 large onion (finely diced)
  • 2 Spring Onions (washed, trimmed, finely sliced)
  • 1 Clove Garlic (peeled, and minced)
  • 3 Large Yukon Gold Potatoes (well washed)
  • 12 Large Eggs (cracked, seasoned with salt and pepper and well beaten)
  • 200g Arugula (well washed)
  • 1 Lemon (juiced)
  • 100ml Extra Virgin Olive Oil


Arugula Salad

  1. Prepare your dressing by whisking together the lemon juice, olive oil and a bit of salt and pepper until well combined.
  2. Pour the dressing over your arugula leaves and toss until the arugula is well coated in the dressing mix.


  1. Prepare your potatoes a day in advance, by parboiling them whole with the skins still on in boiling salted water until cooked and tender.  When cooked and cooled, peel the skin and roughly chop your potatoes.
  2.  In a large saute pan heat over high heat.  Add a little olive oil and saute your pork meat until golden brown all over, than add your garlic and diced onions.  Cook until your onions has released their water content and caramelized.  When done, remove your cooked pork and onion mixture and set aside.
  3. Cook your mushrooms in the same pan used for cooking your pork and onions.  Cook your mushrooms under high heat with a little more olive oil, until the water content within the mushrooms has released, and the mushrooms are golden brown.  When cooked, remove and set aside.
  4. Now cook your potatoes in the same pan with a little more olive oil, until golden brown.  Add back your pork, onions and mushrooms and toss until well combined.  Stir in your spring onions and beaten eggs with a wooden spoon or heatproof rubber spatula.
  5. Turn down the heat to medium low, and constantly stir the mixture to help distribute the heat evenly throughout the entire pan.  Continue stirring until the mixture is about 70-80% cooked through, with the eggs almost completely set throughout the pan.  Test by lightly shaking the pan, if the omelette shakes and moves in the pan as one piece without breaking it is ready to be flipped over.
  6. Using a plate large enough to cover the pan, invert the omelette onto the plate and slide the uncooked side of the omelette back into the pan and continue cooking for 2-3mins until golden brown.
  7. When ready remove the omelette from the pan and allow to cool before serving.
  8. Garnish with your arugula salad, and serve.


  • This is a great rustic dish to serve as either a starter or side dish for dinner parties, picnics, BBQs, etc.  It’s relatively easy to prepare, and keeps well so it can be prepared in advance and served at room temperature without any issues.
  • You can substitute the pork with either chicken or turkey, both of which would work well with this dish.  Though preferably dark meat, such as meat from the thighs as they tend to have a lot more flavour as opposed to the breasts.  Alternatively, you can omit the protein altogether, leaving this dish completely vegetarian.
  • Alternatively, instead of flipping the omelette over by inverting it into a pan, you can place your pan underneath the broiler for a few mins to cook and caramelize.  Keep in mind, you can only do this if your pan is oven proof and doesn’t have a plastic handle.
  • You can substitute the arugula with another type of salad leaves, such as frisee, dandelion, spinach, etc. 
  • When cooking and stirring your mixture in the pan, ensure you don’t use any metal utensils as you run the risk of damaging the surface and ruining your pan.

New Potato Salad with Grainy Mustard Vinaigrette


  • 1.2kg Mini New Potatoes (washed and cleaned)
  • 2 Bay Leaves
  • 3 Spring Onions (cleaned, trimmed and sliced)
  • 1tbsp Grainy Mustard
  • 3tbsp Extra Virgin Olive Oil
  • 1tbsp Lemon Juice


  1. Cut any larger potatoes you have in half so that their all roughly the same size and cook evenly.
  2. Place your potatoes in a large pot, fill with cold water till their completely covering the potatoes.  Add your bay leaves, thyme and plenty of salt.  Cook the potatoes under medium high heat until your potatoes are cooked through.
  3. Add your grainy mustard, olive oil, lemon juice into a bowl and whisk until emulsified.  Add salt and pepper, check the seasoning and adjust to your taste.
  4. When your potatoes are ready, strain through a colander and remove the bay leaves and thyme.  Let stand for a few mins to allow the steam/water to evaporate from the potatoes.
  5. While your potatoes are still warm, add your grainy mustard dressing.  Toss to ensure your potatoes are well coated.  When the potatoes have cooled off slightly, add your spring onions.


  • You can check your potatoes are done by piercing them with a long thin knife.  The potatoes are ready when you can slide your knife in and out of the potatoes with no resistance whatsoever.
  • Ensure that your potatoes are well drained and have been given enough time for the steam to evaporate so that there’s no residual water remaining on the potatoes.  Any residual water will dilute the dressing, making the dish bland.
  • Try to use the best quality olive oil you can afford when making this dressing.  Since this recipes relies on so few ingredients, there’s nothing to really hide behind if you use a poor quality olive oil.  
  • It’s important that you dress your potatoes while their still warm, so that the dressing can permeate through potatoes.  It’s also important to wait for the potatoes to cool before adding your spring onions so that the residual heat doesn’t cause them to wilt and lose their freshness.
  • If you don’t have grainy mustard, you can substitute it with regular dijon instead.  
  • When you taste dishes that are warm, the flavours are more pronounced.  When you taste dishes that are cool or cold, the flavour are dulled.  Also, the starch within the potatoes tends to masks salty flavours.  So before serving, double check the seasoning on the potatoes.


Pan Seared Scallops with Fennel and Citrus Salad


  • 6 Large Scallops
  • 1 Grapefruit (Segmented)
  • 1 Orange (Segmented, juiced)
  • 1 Lemon (Zest finely grated, juiced)
  • ½tbsp Dijon Mustard
  • 3tbsp Olive Oil
  • 1 Medium Sized Fennel (thinly sliced)
  • Herbs (Coriander, Parsley, and/or Tarragon)


  1. Whisk together the , salt, pepper, olive oil, dijon mustard, lemon zest, lemon juice and orange juice together and thoroughly toss through your sliced fennel.  Allow the fennel to sit in the dressing for 20-30mins to help soften the fennel.
  2. Remove your scallops 10-15mins from your fridge and allow it to come to room temperature.  Pat your scallops dry with some paper towel, and heat a non-stick frying pan over high heat until very hot.  Add a little olive oil to the pan, and cook your scallops for 1-2mins each side, till nice and golden brown.
  3. Strain and pour off the excess liquid/dressing from your fennel salad.  Place on the center of a large plate or dish, and arrange your scallops and segmented oranges and grapefruit around the fennel salad.  Garnish with fresh herbs, using either all or any combination of the herbs listed above.


  • This is a very simple dish to prepare and great during the spring and summer. However, due to the fact that this dish is so simple, it’s imperative that you use really good quality citrus, scallops, and olive oil.  These ingredients will make or break this dish.
  • The cooking time on the scallops will vary depending on a number of variables, such as the size of your scallops, how cold they are from the fridge, how many you’re cooking in the pan, how hot your pan is, etc.  In the end, they should be golden brown but not completely cooked through.  Otherwise they’ll be tough like rubber.  You’re aiming for rare to medium rare.
  • If you’re planning on serving a larger portion of this dish than the one outlined in this recipe, a tip when cooking the scallops is to arrange them in your pan like a clock.  Starting clockwise, you lay each individual scallop around the edges and finish in the center.  You than flip them in the same order.  By arranging them in order, you can than more easily cook them more efficiently and evenly.
  • If you wish to make this dish completely vegetarian, you can easily omit the scallops and serve it as a simple and delicious fennel and citrus salad.  
  • The herbs I used for the photos were young parsley and tarragon.  I was fortunate to have them in the garden and catch them while they were still young and tender.