Nothing beats ice cream in summer, specially when combined with two of my favourite things – chocolate and berries. You can use any berries in season.
Bulgogi is a very popular Korean dish. It’s most likely so beloved because of the tender meat and succulent sauce. Easy to make and absolutely mouthwatering!
Print Recipe Macadamia and cranberry nougat Serves: 15 Cooking Time: 40 mins plus extra for setting Ingredients 450g (2¼ cups) sugar 250ml (1 cup) liquid glucose 80ml (1/3 cup) honey 2 sheets rice paper 2 extra-large egg whites pinch of cream of tartar 250g macadamia nuts, toasted 60g dried cranberries cornflour, to serve Instructions 1
The pairing of beetroot and chocolate makes for a super-moist, decadent treat. A must-try!
This works in exactly the same way that prosciutto and peach (or melon) does: cured meat with soft, sweet fruit and a zingy balsamic dressing to bring everything together. Try it, I think you’ll like it. TO DRINK (F&HE): Sweet and spicy Kloovenburg White From Red Shiraz 2007
Recipe by Thulisa Martins Okinawa is the largest of Japan’s Ryukyu Islands. Okinawan soba, the signature dish, consists of wheat noodles served in hot soup with pork.