Blueberry butter cake is a like a fruity, rich cloud. This is a delicious tea-time treat adapted from Bill Granger’s recipe in Sydney Food. He suggests mulberries as an…
Print Recipe Garlic scallops with minted pea purée and cucumber ribbons Serves: 4 Cooking Time: 30 mins Ingredients MINTED PEA PURÉE 45ml (3 tbsp) olive oil 2 garlic cloves, finely chopped 150ml chicken stock 160g peas 60ml (¼ cup) fresh mint salt and freshly ground black pepper, to taste GREMOLATA zest of 1 lemon 100ml
To drink: Ataraxia Sauvignon Blanc 2008 will unite all the flavours. The grape variety has good acidity and works superbly with asparagus.
TO DRINK: Hamilton Russell Pinot Noir 2003, a soft grape that goes well with any dish.
Every December we fall in love with tradition, but there’s more than one way to truss a turkey. Traditional turkey with two stuffings is a great mix of the…