This pudding is the ultimate winter comfort dessert!
With a hands-on approach to responsible sourcing, Bartho’s Fish Co. is a favourite among locals… In a society that prioritises instant gratification and sees fastest as best, when you…
It’s no coincidence that the beautiful dessert in the three-course lunch prepared by Silwood School of Cookery students was inspired by the Noma cookbook. Noma is the Copenhagen restaurant that has been No 1 on San Pellegrino’s The World’s Best 50 Restaurants list for three years running, and it’s where a Silwood graduate starts working this year. “Noma’s food is an inspiration to all of us at Silwood,” says the school’s vice-principal Carianne Wilson. “It was a wonderful challenge for us to reinterpret Chef Rene Redzepi’s Symphony of Flowers.” When Silwood’s version of the intricately plated dessert won Showcook’s annual…
Executive chef at The Wanderers Club, Leanne Middlewick’s journey in the food industry is one of passion and success By Zaza Motha From cooking Sunday lunches for her…
Walnut flatbreads with figs, Parma ham and rocket are light but full of flavour. The nuttiness is divine with earthy, sweet figs, and the Parma ham and rocket add a delicious salty kick. Perfect for lunch or brunch.
Honey and thyme caramelised figs are a wonderful fruity pudding. Figs have a natural softness that’s divine when coated in a layer of hard sugar. Thyme adds a…
A winter-warmer salad that will leave a smile on everyone’s face – warm white bean, chilli and mozzarella salad.
Adding one of these aubergine and cheesy filo stacks alongside a meaty main will keep family and friends very happy.
Mini fresh fruit tartlets are fresh, fruity, bite-sized delights. We’ve cut the work in half by using pre-made pastry shells, which makes these lovely tartlets absolutely effortless. Elegant, delicious, and light.
Fantasy of flowers with pistachio and olive oil cake is absolutely dreamy. Sure, it takes some effort, but this is a true labour of love. Think of all…