Similar to polenta, the maize meal gives this cake an interesting texture.
Mulled wine goes back to the Middle Ages when wine was inconsistent and mostly terrible. Apple cider, not as much. Making it a hot cocktail is great for…
Print Recipe Smoky prawns with zesty aïoli Serves: 4 Cooking Time: 45 mins Ingredients 60ml (¼ cup) olive oil 15ml (1 tbsp) smoked paprika 3 large garlic cloves, peeled and roughly chopped zest and juice of 1 lemon sea salt and freshly ground black pepper, to taste 16 large prawns, deveined Aïoli 250ml (1 cup)
A twist on a Pimms cup – very simple and refreshing! Cook’s tip: When doing multiple cocktails from 1 shaker/mixing glass/jug, do not fill your serving glasses one…
Nothing beats a soft-poached egg with old-fashioned, homemade hash browns and plenty of crispy bacon. Enjoy as a hearty breakfast or yummy brunch topped with fresh rocket
Print Recipe Sweet chilli crayfish and fresh nectarine salads Serves: 4 Cooking Time: 20 mins Ingredients 4 West Coast crayfish tails, cooked and peeled, shells kept aside for garnish 80ml sweet chilli sauce 2 fresh nectarines 250ml fresh salad leaves 15ml black sesame seeds, toasted Instructions 1 Roughly chop the peeled crayfish tails and combine
The word gravadlax comes from “grav” meaning grave and “lax”, which is salmon. The fish was originally salted, fermented and buried in sand. Today, of course, it tastes…