Deboned rolled turkey stuffed with pancetta, walnuts and parsley is the perfect dish for your festive table. To take some stress out of your Christmas preparations, this recipe makes…
Blueberry butter cake is a like a fruity, rich cloud. This is a delicious tea-time treat adapted from Bill Granger’s recipe in Sydney Food. He suggests mulberries as an…
Print Recipe Garlic scallops with minted pea purée and cucumber ribbons Serves: 4 Cooking Time: 30 mins Ingredients MINTED PEA PURÉE 45ml (3 tbsp) olive oil 2 garlic cloves, finely chopped 150ml chicken stock 160g peas 60ml (¼ cup) fresh mint salt and freshly ground black pepper, to taste GREMOLATA zest of 1 lemon 100ml
To drink: Ataraxia Sauvignon Blanc 2008 will unite all the flavours. The grape variety has good acidity and works superbly with asparagus.