Ras el hanout Chicken
Ras el hanout chicken uses a traditional Moroccan spice mix. Loosely translated, it means ‘top of the shop’, to represent the very […]
Ras el hanout chicken uses a traditional Moroccan spice mix. Loosely translated, it means ‘top of the shop’, to represent the very […]
I remember when we started to make this salad with beef many years ago. It was all the rage – and deservedly so […]
This salad with pancetta, goats cheese and pomegranate molasses is from Lyndey & Herbie’s Moveable Feast TV […]
While in Tasmania, Herbie and I went to the Agrarian Kitchen and cooked this delicious risotto […]
Lyndey and Herbie cooked their pizzas for 5 minutes in a wood fired oven. A very hot oven and pre-heated pizza tray or stone are […]
Recipe by Dietmar Sawyere from Hayman Island
Servings: 6
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Ingredients:
1 tablespoon (20g) butter
1 eschalot, finely diced
150g English spinach, cooked
150g fresh ricotta
salt […]
This recipe from southern India is easy to make and tastes amazing. The flavours are fresh, simple and highly characteristic of the cuisine of the […]
Hot & Sour Soup
This is a fast take on a traditional soup but using seasonal Asian greens. Tofu, thinly sliced chicken breast, beef or whole […]
Capers are either preserved in brine or salt. This needs to be removed before use. Conapaira capers are best soaked for 15 minutes prior […]
The texture of this dessert cake is very moist, almost fudge-like, and has a lovely crust on top. It is quite likely to crack and […]