Rich & Sweet
by Bia Rich
Desserts Salads Drinks About

Recipes, stories & kitchen wisdom from Bia Rich

Large roasted meat joint with charred crust and pink interior resting on a rack, warm kitchen background
Close-up plate with sliced meat, roasted potatoes, caramelized onions and gravy, warm brown tones
Bowl of sautéed kale with corn kernels and caramelized onions, dark green and yellow tones

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From the Kitchen

Warm, inviting food blog logo with rich amber and cream tones, elegant serif lettering

Meet Bia Rich
Cook, gardener, storyteller

Bia Rich spent 20 years in the NYC restaurant business before moving to the countryside of North Carolina. Now she cooks, gardens, and shares the recipes she loves — drawing on restaurant experience, family canning traditions, and a belief that too much of a good thing can be wonderful.

Hearty bowl of vegetable soup with rustic bread, deep green and earthy brown tones Soups & Breads
Plate with sliced meat, roasted potatoes, and caramelized onions with gravy Entrees
Bowl of sautéed kale with corn and caramelized onions Sides & Sauces

Blog

  1. How to Make a Basic Vinaigrette That Emulsifies Every TimeA good vinaigrette has quietly held together more Australian summer lunches than any other sauce in the pantry. Whether it is tossed through roasted zucchini…
  2. A Flaky Pork and Apple Sausage Roll with Sage and MustardThere is something deeply satisfying about biting through layers of golden pastry into a warm, herby filling. In Australia, the humble sausage roll has earned…
  3. Bia's Guide to Selecting and Storing Olive OilOlive oil is the first ingredient I reach for when I cook and the last one I want to waste. Over twenty years of restaurant work in New York, then years of…
  4. Velvety Dark Chocolate Espresso Mousse for Australian TablesBia Rich here, and I've spent enough time in restaurant kitchens across New York and now in the North Carolina countryside to know that a great chocolate…
  5. How to grill corn on the cob with chili lime butterAustralians spend their long summer evenings gathered around the barbie, and few things feel more like home than sweet corn turning smoky over hot coals. From…
  6. A watermelon and feta salad with mint and lime vinaigretteWhen the heat of an Australian arvo settles over the backyard, the kind of warmth that makes the pavlova slide a little on the bench, the only sensible lunch…
  7. Building a Reliable Roux for Sauces and GraviesA well-made sauce can pull together a weeknight dinner or carry an entire Sunday roast, and the secret behind most of them sits in a humble whisk and a few…
  8. A Classic French Onion Soup with Gruyère CroutonsFrench onion soup is built from a short list of everyday ingredients, yet its flavour depends on patience, temperature and balance. Slowly cooked onions become…
  9. A Pear and Blue Cheese Tart with Honey and ThymeA pear and blue cheese tart brings together the kind of contrasts that make a dish memorable: mellow fruit against salty cheese, crisp pastry beside a soft,…
  10. How to Devein and Poach Shrimp for a Salad or CocktailPoached shrimp should be delicate, juicy and lightly seasoned, with enough sweetness to stand out against crisp lettuce, avocado, citrus or a bright dipping…