Print Recipe Litchi, lemon grass and ginger ice cream Ingredients 2 stalks lemon grass 750ml (3 cups) full-cream milk 250ml (1 cup) coconut milk a pinch of salt 3 slices fresh ginger 4 large egg yolks 250g (1¼ cups) sugar 10ml (2 tsp) vanilla extract 2 cups litchis, peeled, pips removed, chopped Instructions 1 Using
Print Recipe Goat’s cheese, tomato and bacon crostini Ingredients 5 – 6 slices streaky bacon 1 ciabatta or San Francisco sourdough loaf, sliced olive or avocado oil, to drizzle + extra, to serve 1 whole garlic clove, peeled 1 goat’s cheese log, sliced 100g baby Rosa tomatoes, halved fresh coriander, to serve freshly ground black pepper, to
Seared tuna rice paper wraps are a delicious light lunch. The Asian-inspired flavours add quite a taste punch in their combination of zesty, salty and fresh. Believe it…
We decided on a combination of white chocolate and pistachio truffles with dark chocolate and coconut truffles – very rich and yummy.
When F&HE contributor Richard Holmes set off to fly around the world in four days, we sent him packing with a simple brief: find us the best airport…
Orange and lime cream cake is deliciously light and zesty. The lighter-than-air sponge and thick cream are an ideal pair, and both are full of sweet flavours. Serve…