Roasted butternut soup is a classic. This robust soup is perfect for a chilly night, and will make the winter much more bearable. Delicious, filling and flavourful.
Stir together 180ml (¾ cup) fresh or frozen berries (we used raspberries), about 1,2L lager, 350ml lemon cordial and 125ml (½ cup) of vodka. Serve in a punch…
Print Recipe Quail wrapped in vine leaves Ingredients 4 rosemary sprigs 4 quails olive oil, for frying 10ml (2 tsp) balsamic vinegar 10ml (2 tsp) brown sugar 4 vine leaves Instructions 1 Preheat the oven to 170°C. 2 Stuff a rosemary sprig into each quail and tie its legs together. 3 Heat the olive oil
RICHARD HOLMES discovers it’s not only the fruit of the vines that makes Napa a popular foodie destination It’s hard to think of a more impressive way to…
For the Greek community, Easter is a time for family, food and tradition. It’s a feast. A Feast of the Gods, if you will. There is a moment of…
By Jane Lawson (Murdoch Books)Reviewed by Kate TurnerSelf-confessed ‘Japanophile’, Jane Lawson, captures the restorative power of Japanese food in this superb collection of Japanese recipes. Finding herself stressed…
Asado is all about the meat – allow for about 450g per person. Marinade steaks for as long as possible before grilling them, preferably for 24 hours. For…