This is one of those ‘love it’ or ‘hate it’ dishes. Herby steak tartare might not be universally adored, but this recipe is sure to please those who favour it. Using good quality meat is key to this café favourite. Ask your local butcher to mince a batch of sirloin steak for this recipe. The fresh herbs, mature Parmesan and tart caper flavours work so well together.
One of the questions many of us ponder is: How to check if an egg is still fresh? The answer is simple: place it in water and watch…
Talented Chef Dean Correia is now at the helm of Bliss Boutique Hotel’s beautifully appointed Beach & Bites restaurant, overlooking Sunset Beach’s expansive ocean. Beach & Bytes restaurant…
TO DRINK (F&HE): The acidity and bubbles in Graham Beck Brut Rosé will cut the creaminess of the avocado and pine nuts and stand up to the saltiness of the pancetta.
TO DRINK: Atkinson Ridge Sauvignon Blanc 2007. Pea and jalapeno flavours make it an excellent companion.
TO DRINK: Thelema Sutherland Sauvignon Blanc.
These honey and mustard sticky beef sausages are delicious! In this recipe, we even show you how to make your own flavoured honey! How to make your own flavoured…
Print Recipe Pasta bake with bacon, peas and roast butternut Serves: 6 – 8 Cooking Time: 1 hour 30 min Ingredients ROAST BUTTERNUT 100g butternut, diced 125ml (½ cup) olive oil 45ml (3 tbsp) fresh thyme, finely chopped 2 garlic cloves, finely chopped salt and freshly ground black pepper, to taste BÉCHAMEL SAUCE 125g unsalted