Claudia Roden, Gary Mehigan (MasterChef Australia, Gok Wan and more…By Andrea Pafitis-HillLEMONGRASS AND GINGER (Duncan Baird Publishers, R303) Leemei Tan, author of food blog, My Cooking Hut, gives classic Asian dishes a modern twist. Flavours range from Cambodia to Thailand and you’ll be spoilt for choice with an array of recipes that include Chinese roast duck pancake rolls, caramelised salmon with pineapple, and Malaysian madeleines with coconut, lime and chocolate. GARY MEHIGAN’S COMFORT FOOD (Lantern/Penguin, R246) There couldn’t be a more apt title for this cookbook by the award-winning restaurateur and MasterChef Australia judge. Packed with recipes like his mum’s…
Ariana Bundy, Karen Dudley, Jared Ingersoll and more…By Andrea Pafitis-HillOCCASIONS (Human & Rousseau, R200) François Ferreira heads up the Eden School of Culinary Arts in George and is…
Creamy mushroom and chive soup is a tasty warm dish for a winter night. The earthy flavours of mushrooms are perfect with just enough bite from the chives. Quick, easy and delicious!
TO DRINK: The crisp grassiness of Sauvignon Blanc is great with mussels COOK’S TIP If fresh mussels aren’t available, frozen mussels in the half shell will work just…
Print Recipe Madeleines Serves: 36 Cooking Time: 30 mins Ingredients butter, for greasing 4 extra-large eggs 2 extra-large egg yolks 135g castor sugar (or 20g honey + 75g sugar) 135g cake flour 8g yeast 150g butter, melted zest of 2 organic lemons and juice of 1 Instructions 1 Preheat the oven to 210°C and grease
Easily one of the most iconic meat dishes in all of cooking. Boeuf bourguignon is perfect every time. A delicious, filling and robust stew that’s especially amazing in winter.
COOK’S TIP Praliné is a specialised product that is available at select chocolatiers or patisserie stores. If you can’t find praliné, you can substitute it with finely ground…
Former F&HE food and deputy editor Anna Montali’s life is a tale of food which spans the globe. She takes time out to tell us about her passion for food… What is your favourite snack? Freshly sliced Parma ham and Parmesan with crusty Italian bread. What is your most nostalgic food memory? My mother-in-law Sylvia Montali’s venison. I have never to date tasted venison the way she used to make it, especially warthog. What was your favourite thing to eat as a child? Pastitsio, a Greek lasagne. I loved the fact that it contained everything, including vegetables and meat. What…
A journey to China confirms that there is no limit to the gastronomic experiences that await you, says reader Gaylyn Wingate-Pearse Chinese people greet each other with the…