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
Pea, mint and feta fritters are deliciously crispy vegetarian appetisers. Golden and crunchy, fritters are almost universally loved. Pea and mint are wonderfully refreshing flavours, and the salty feta is a welcome creaminess.
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…
With so many different cuts of beef to choose from, steak sandwiches, a classic rump and flavoured butters all take centre stage with these handy tips.By Leila SaffarianWHEN COOKING WITH STEAK: Always choose good quality meat. Sirloin, rib-eye, rump and fillet are all excellent options. Keep things simple – a quick rub of olive oil, some Maldon salt and freshly ground black pepper will always bring out the flavour of a good cut of meat. Cooking on a griddle pan creates enough heat and adds a wonderful charred and smoky flavour to the meat. CLASSIC STEAK SARMIE Ingredients: 2 x…
We decided on a combination of white chocolate and pistachio truffles with dark chocolate and coconut truffles – very rich and yummy.
These sticky honeyed nuts are great for serving with a selection of fruit and cheese or as an indulgent topping for plain sponge cakes or puddings.
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…
Roast sirloin of beef needs a bolshy wine. Try a rich cabernet/merlot blend with this dish.
This rolled stuffed fillet of beef with horseradish crust pairs will with an Italian sangiovese with strong tannins that stand up to the robust flavours and textures of beef.