POTATO BOLOGNAISE (NOT COTTAGE) PIE
Recipe and images by Fiona Hugues I’m not going to string you some bucolic line here, so here it is, my name is Fiona and I detest cottage pie. “Whatever,” I can hear you tutt-tutting. Call me a snob, but my aversion is with valid reason. It’s stemmed from this – I’m a mother of […]
Balsamic Vinegar
Words Vicki Ravlich-Horan, Images Ashlee DeCaires Growing up I think there were only two types of vinegar in my parents’ pantry, malt and white. In comparison, my pantry contains a whole shelf of vinegars – white wine, red wine, chardonnay, sherry, rice, Chinese black vinegar… OK, so my pantry may not be a good example, […]
Frankies Mash and a Decent Steak
When I was a gawky teen with too many sports and art projects on the go, my mum Frankie would knock up this cure all dinner to sort out my stamina woes. Presumably a recipe handed down to her from Scots relatives, it’s a basic concoction of boiled parsnips, carrots and a few spuds all […]
Harriet’s How to: Beef Bourguignon
My earliest memories of beef bourguignon weren’t fond, as it was full of mushrooms and onions, which my younger self couldn’t get on board with. You’ll be pleased to know my palate has matured and it’s now a dish I crave every winter. Beef bourguignon is a hearty beef stew that features red wine from […]
Harriet’s How To: The Perfect Steak
Words Harriet Boucher, Images Ashlee DeCaires I always viewed cooking steak a bit of a boy’s job. At childhood dinners with family and friends, the men all stood around the BBQ while the ladies prepared the accompaniments. That trend has continued into my adult life despite ever-changing gender roles. But watch out boys, I’m here […]
Asian Herb Slaw with Crispy Noodles and Tangy Dressing
Recipe Harriet Boucher, Images Ashlee Decaires Serves 4 This zingy fresh slaw will summon summer. Serve with grilled rump steak or chicken and a cheeky roti bread on the side. (I love the Silk Road ones from the supermarket, fried in butter and oil – drool.) Slaw ¼ of a green cabbage, shredded on a […]
Honey gochujang rib-eye of beef
Words and Image by Kathy Paterson Honey is one of the most diverse foods we have and honeys boundlessness of flavours, colours and textures really fascinates me. Flavour characteristics are formed by rainfall, wind, soils and flora and the simpliest way to get to know which honey you will enjoy is to taste at farmers’ […]
Beef Cheek and Cheese Pie
Recipe Vicki Ravlich Horan, Images Ashlee DeCaires Beef cheek is a super-rich meat that when cooked slowly makes for a gorgeous ragu which is delicious tossed through fettuccini, in a lasagne or served with creamy mash or polenta. In this case I have paired it with Meyer Cheese’s black pepper gouda and my sour cream […]
BEEF STOCK
Recipe BRAD KING | Images BRYDIE THOMPSON Winter is the time for comfort, for good food and warmth – Edith Sitwell The onset of the cooler weather often signals a period of hibernation, and it’s the perfect opportunity to invest time in making your own soups, stocks and broths. Not only are they comforting and […]
TAGINE OF BEEF WITH HONEY, PRUNES AND SESAME SEEDS
Recipe WAYNE GOOD | Images BRYDIE THOMPSON I love tagine cooking—it’s a very simple process, with few ingredients but maximum flavour. In Morocco it is often considered a street food as street vendors have tagines cooking over hot charcoal burners. I always serve mine with simply prepared couscous mixed with plenty of lemon and chopped […]
