Post Script: Julie Goodwin’s Essential Cookbook – Julie Goodwin

Julie Goodwin’s Essential Cookbook

Julie Goodwin

Hachette Australia

ISBN: 9780733637117



Australia’s best-loved home cook and original MASTERCHEF, Julie Goodwin is back with the accessible and practical cookbook every family needs.

Looking for the perfect meal for your family?

All you need to make delicious food to feed your hungry loved ones is contained here in one place. Collected here for the first time you can find Julie’s essential go-to recipes: from making a great omelette, to roasting the perfect chicken, preparing simple and satisfying soups and salads and baking classic cakes, muffins and desserts that will become family favourites. Whatever ingredients you have in the house, no matter the season or occasion, you can put together a tasty feast that will please everyone, every time.



My View:

“Whatever ingredients you have in the house no matter what the season or occasion, you can put together a tasty feast that will please everyone, every time.” (Back cover)


This book is a “collection of everything I think is important to know in order to be able to nourish yourself and the people you love; it’s the recipes that bring back childhood memories for myself and my kids; it’s the little bits of kitchen wisdom that have been handed down through generations, or passed on from friends, or discovered by accident or through trial and error. It is the book I want my boys to have for when they have families of their own.”  (Julie Goodwin, Introduction) Indeed this is a book that when you think engagement present, house warming present, birthday present…this is the “go to” book.  With sections on the basics, and much more – why are my family cooking memories not of laksa, dukkah, baked Camembert with pear and candied walnuts, cannellini bean dip, lemon, pea and ricotta cannelloni?  Why not???  A different generation I suppose – who only cooked basics, who cooked in the pervasive shadow of war time rationing, who were conservative in their tastes. Even when I went to high school I could not avoid the stodge that was offered in the home economic classes I attended.  Thank goodness home cooking has evolved into the sumptuous and nourishing choices we have today (yes food can be both tasty and nutritious).


Julie Goodwin provides a resource that is easy to use, inspiring and tasty. This book makes the perfect gift to give or to keep for yourself.






Ricotta and Spinach Ravioli with Burnt Butter and Sage – Homemade Takeaway – Julie Goodwin

Julie Goodwin's Homemade Takeaway 

Homemade Takeaway by Julie Goodwin ($39.99), published by Hachette Australia.

Photography – Steve Brown


Full of flavour and so easy to make – you’ll think you’re in a real Italian trattoria when you eat this.






1 tablespoon olive oil

1 garlic clove, finely chopped

1 brown onion, finely diced

400 g ricotta

100 g baby spinach, finely chopped

cup pine nuts, toasted

¼ cup grated parmesan

½ teaspoon salt

¼ teaspoon ground white pepper

1 quantity fresh pasta

125 g butter

½ bunch sage, leaves picked

Zest and juice of 1 lemon

½ teaspoon sea salt flakes

Block of parmesan, to serve


1 Heat the olive oil in a small frypan over a medium-low heat. Sauté the garlic and onion until translucent, about 3–4 minutes, and then remove from the heat.


2 Place the garlic and onion in a large bowl, then add the ricotta, spinach, pine nuts, parmesan, salt and pepper and mix well.


3 Lay a long sheet of pasta on the bench and place tablespoons of the mixture at even intervals along the strip. Using a pastry brush, brush a little water around each mound of filling. Lay a second sheet on top and press closely around the filling, making sure not to leave any air trapped inside. Use a 6 cm cookie cutter to cut around the filling.


4 Melt the butter in the frypan over a medium-high heat and add the sage leaves. Cook until the milk solids in the butter turn brown and the sage leaves start to crisp up.


5 Meanwhile, bring a large pot of salted water to a rapid boil. Cook the ravioli for around 2 minutes or until the pasta is cooked but still al dente. Using a slotted spoon, divide the ravioli among 4 bowls.


6 Add the lemon zest, juice and salt to the fried sage in the pan and stir, then spoon the burnt butter sauce over the ravioli and serve immediately. Put a block of parmesan and a fine grater on the table for everyone to help themselves.

Ricotta and spinach ravioli

Ricotta and spinach ravioli




This quantity of pasta is for four people, but a good rule of thumb is to use 100 g of flour and 1 egg for each person to be served.





400 g 00 flour (strong flour). Plain flour can be used if strong flour is not available.

4 eggs


1 Place the flour into the bowl of an electric mixer fitted with a dough hook. Start the mixer on the lowest speed. In a bowl, briefly whisk the eggs with a fork and add to the mixer. Knead for about 5 minutes, until the dough is very firm. Wrap in plastic wrap and allow to rest for about 15 minutes.


2 Cut the dough into cricket ball–sized pieces and work with one piece at a time. Using a pasta machine, start at the thickest setting and put the pieces of dough through each setting twice until it is the desired thickness. Take the long strip of pasta and fold it in on itself until it is the right width to put back through the machine. Feed it through from the thickest setting again. Repeat this whole process one more time, so that you’ve run from the thickest setting to the desired thickness 3 times in total. Now you can cut the pasta into the desired shape and allow to air-dry, if you are not using it the same day. It can be frozen if you wish.

Ten Things You Didn’t Know About Julie Goodwin

Julie Goodwin's Homemade Takeaway

 Welcome Julie Goodwin to my blog. As the first winner of Australian Masterchef Julie needs no introduction – her name is synonymous with fresh food and fun family friendly recipes which she shares in her five acclaimed cook books.  Thank you Julie for spending some time with us today.

Ten things You Didn’t Know About Julie Goodwin


I was born in Sydney


I have written 5 cookbooks . Our Family Table, The Heart of the Home, Gather, 20/20 Meals and Home-made Takeaway.


When I was young I played clarinet in Hornsby Concert Band.


My favourite ingredients to cook with are garlic, lemons, eggs.


My biggest cooking disaster was when I opened the door to my dinner guests and the dog got up on the table and ran away with a whole roast chicken in his mouth.


When I am not cooking I am hanging out with my boys and my dogs.


My charity work involves doing various things for Oxfam, ChildFund, McGrath Foundation, Cure for MND Foundation, Coast Shelter.


My favourite book is Beach Music by Pat Conroy


My Masterchef highlights are when I won the cupcake challenge with my Lemon Diva, and cooking at the Hong Kong Jockey Club.


The most treasured items in my kitchen are my teacups and saucers. Some belonged to my nan, some to Mick’s grandma and mother, and others I have collected from various places over the years.

If you would  like to leant more about Julie – her recipes, cooking school (Julie’s Place),blog, charity work and more please click on the link below.


Post Script: Homemade Takeaway – Julie Goodwin

Julie Goodwin's Homemade Takeaway

Homemade Takeaway

Julie Goodwin

Hachette Australia

ISBN: 9780733632136



Let Julie Goodwin, Australia’s favourite family cook, show you how to make your favourite takeaway dishes – at home, from scratch!


Cheaper, healthier, and even faster than waiting for your order! Feel good about enjoying take away and save money at the same time. Julie Goodwin is back with Homemade Takeaway. In this beautiful new fully illustrated cookbook, Julie will teach you how to make all your best-loved take away meals.


Whether it’s the local bakery or the corner store, chicken shop or your favourite Thai or Indian takeaway, Julie has it covered. There’s no need to go out for comfort food or family favourites like Chilli Chicken with Cashews or Lamb Shank Pie. They’re all here – over 150 recipes that use fresh, seasonal produce to bring you the takeaway food you love.


Feel good about enjoying take away with the family, and save money at the same time with Homemade Takeaway.




My View:

The perfect cook book for the home cook. Be in control of the food you eat; know exactly what ingredients are in the meals you eat and enjoy, quality meals do not need to be exorbitantly priced – simply make the meal at home with fresh season produce, it is easy to do with Julie Goodwin Homemade Takeaway –with step by step guides and great images to guide you along your cooking journey.


There are over one hundred and fifty recipes here, Julie Goodwin divides the book into types of popular cuisine – she starts with Lebanese (includes such favourites as kofta, baklava, yoghurt flat bread to name but a few), then there are Thai, Chinese, Tex Mex, Indian, Italian, a chapter on the Aussie Corner Store (which includes a huge variety of burgers, beer battered fish, chips…) then we have the Chicken Shop

(all things chicken including southern fried chicken, schnitzel…and sides – potato bake, rice salad, pasta salad and much much more) and then my personal favourite chapter – The Bakery. The Bakery covers all the family favourites – sausage rolls, lamb shank pie (so delicious), finger buns, cherry ripe brownies, flourless chocolate and orange cake, pastries, carrot cake….YUM.


As you can see there is something here for all to enjoy .In this book Julie’s love and passion for cooking is evident on every page -as Julie explains “ Anyone who knows me or has eaten at my table will know: enjoyment of the food is paramount. It must be generous, flavourful, hot out of the pans or from the oven; eaten in good health and good cheer; shared with people whose company you love. It should bring happiness to all who eat it.”(Introduction p.X) It is no wonder Julie Goodwin is one of Australia’s best loved food creatives.


Cook Book – The Healthy Cook – Dan Churchill

The Healthy Cook by Dan Churchill is the first cook book I will  be trialling and reviewing in the next week . Just received this book in the mail – it is fantastic – full of mouth watering photos, healthy insights; snapshots of the amount of Protein, Fats and Carbs in a recipe and the skill level/time needed for the recipe all in a easy to read table.  My only problem is deciding which recipe to make first. The Country Chicken Sweet Potato Top Pie has been highly recommended to me, the Green Masala was a huge hit on Masterchef and sounds fantastic too and the Sweet Strawberry and Coconut Muffins and the Protein Balls sound divine or maybe the slow cooked Pull Apart Lamb – something here for everyone.