We love tartare, and this is a new version of a classic. Serve with melba toast or fresh seed loaf. Remember that it doesn’t keep well as the…
Print Recipe White hot chocolate Serves: 3 Instructions 1 Melt 180ml (¾ cup) white chocolate chips in a saucepan with 875ml (3½ cups) full-cream milk. Whisk together. When warm and melted, remove from heat and add 120ml vanilla vodka. Pour into glasses and top with marshmallows or grated chocolate.
Print Recipe Honeyed macadamia, lemon, spinach and ricotta spaghettini Serves: 4 – 6 Cooking Time: 40 mins Ingredients HONEYED MACADAMIA NUTS 250g macadamia nuts 60ml (¼ cup) runny honey 45ml (3 tbsp) olive or avocado oil + extra, for brushing 400g spaghettini 1 red chilli, finely chopped juice and zest of 1 lemon and 1
Print Recipe Mocha affogato By Food and Home Entertaining – Serves: 4 Cooking Time: 10 mins Ingredients 500ml (2 cups) chocolate ice cream 4 shots espresso 200ml whipped cream Instructions 1 Scoop the ice cream into serving glasses. 2 Pour over the hot espresso. 3 Top with whipped cream and serve
TO DRINK: Ginger ale, because if you happen to have indulged over the weekend, it’s never a bad idea to give your liver a break on Mondays… Boil…
Print Recipe Jodi-Ann Pearton’s seared ostrich with butternut purée, avocado oil emulsion and pickled fennel salad Serves: 4 Cooking Time: 40 mins + overnight to cool Ingredients 80ml avocado oil + extra, for drizzling 40ml ground cumin 30ml (2 tbsp) ground coriander 4 ostrich fillets 4 sprigs fresh rosemary, for brushing AVOCADO OIL EMULSION 45ml