Mclaren Vale Orchards produce the fruit, wine and pistachios featured in this divine yet ridiculously simple recipe. Red D’Anjou pears are ideal because they hold their texture and flavour really well throughout cooking. The grapes that make the cabernet sauvignon are pesticide free and and are grown lean so that […]
This stunning salad works just as well without the fresh pistachios – use the dried when they are not in season. Though, it must be pointed out that fresh pistachios are wonderful! They are just so pretty and their chewy texture works brilliantly within the salad. Serves 4. seeds from […]
Making granola is incredibly easy and satisfying. It’s wonderful to have a big jar of it in the kitchen, to spoon over fruit and yoghurt, or to have as it is, by the handful, as a snack. Mangrove honey is a great choice because it has a uniquely rich and […]
The thought of a succulent piece of pork shoulder, slowly braised in honey and apple cider, that falls apart on the fork is bliss! The pork’s natural fat yields a lot of flavour and also retains the moisture within the meat. If unavailable, a good substitute to shoulder is belly. […]
With a mild flavour, similar to a sweet radish, the benefits of slow cooking kohlrabi are very satisfying. I love the balance of sweetness and textures in this dish and while the list of ingredients are simple, the gratin is packed full of flavour. Serves 8 400g each of kohlrabi, […]
This is a beautiful looking dish because of the combination of the saffron and whole lemon slices, it also goes exceptionally well with the delicate, nutty and earthy flavours of the Jerusalem artichokes. If unavailable, a mix of potatoes, parsnips and carrots are a more than adequate substitute! Full of flavour try […]
Why do I love roast vegetables? For starters, they feel like contentment – hearty, substantial, rib-sticking, but when something as simple as chunks of fresh, seasonal, local parsnips are coated with a little bit of olive oil, sprinkled with a fabulous mix of spices, and then roasted, they come out […]
At the heart of Italian cooking there are fresh, simple ingredients; a love of texture and flavour over presentation and the communal table. Each year, usually around mid Autumn, entire families come together for their annual passata (which really is fresh tomato sauce) making weekend. It’s laborious work but everyone […]
Non- astringent persimmons are perfect for eating fresh. Look for well-coloured, shiny skin that is firm to touch. Store the fruit stem end down, in a single layer at room temperature where they will soften slightly after a few days storage. The fruits texture will develop to a jelly-like smoothness, […]
Eggs are the ultimate comfort food – but it doesn’t mean they can’t be fired up with exciting flavours. Present the frittata, warm or at room temperature with a crisp green salad. It’s also very good cold, served with chilled white wine or a rose before a meal. Serves 6 […]
