Print Recipe Spanish Calamari Ingredients CHILLI BUTTER 50g butter, softened 2 red chillies, seeded and finely chopped 8 sprigs fresh coriander, chopped 20g red onion, finely chopped 10g garlic paste PINEAPPLE AND PRUNE SALSA ½ fresh pineapple, cubed 5 sprigs fresh coriander, finely chopped 5 prunes, seeded and chopped 5ml (1 tsp) black sesame seeds
Squeeze the seeds from a couple of sour figs and for every tablespoon of seeds, mix it with a tablespoon of very finely diced red onion. Add a…
Murdoch Books, R688Ben Shewry is chef at Melbourne’s multi award-winning restaurant, Attica. An avid forager and champion of artisan producers, Ben’s connection with nature stems from his childhood growing up on a remote farm in New Zealand. Ben says, “Almost all my dishes are inspired by an important memory, story or past experience.” With delicate elements making up an exquisite story on a plate, Ben’s dishes are for serious cooks with time to create mindful masterpieces.
Beef tamales are a staple throughout Mexico and Central America. A corn maize meal known as masa harina is made into a paste, often incorporating slow-braised beef or…
Charred onion with blue cheese, crème fraîche and caviar is one of the easiest and most flavourful dishes you can make! These deliciously salty, smoky flavors are perfect together.
Having a passion for meat, we can elaborate on a few different cuts, but for now I have to say it’s lamb shank. If prepared in the…
By F&HE contributor Jenny HandleyThe tourism and hospitality industries provide a multi-faceted environment that needs to focus on developing quality people and service. I was encouraged when I heard about an initiative in this dynamic industry over a delicious meal at Dash restaurant in the Queen Victoria Hotel. It was a special occasion for their trainee chef Thaabiet Adams and all-rounder bartender and barista Francisco Domingo, to introduce their talents – in a passionate, accomplished and knowledgeable manner. These impressive men are competitors in the 2013 Showcook Inter Hotel Challenge, in which 10 leading hotels and wine brands have partnered…
By F&HE contributor Jenny HandleyThere can be no better way to spend a working day than enjoying a culinary escapade in the picturesque valley of Franschhoek. Given a…
A refreshing dessert to indulge in after a rich meal – cherry and frangipane tartlets with cherry orange compote. TO DRINK: A medium-cream sherry is a sweet and warming accompaniment to all kinds of desserts.