TEMPURA AUBERGINE AND SICHUAN CARAMEL

Recipe from Global Kitchen: Lindy Smith | Photography: Grant Rooney A deliciously filling vegetable dish with complex sweet and savoury flavours. Serves 4 –entrée size Sichuan Caramel 100g liquid honey 450g caster sugar 4 long red chillies 100ml soy sauce 100ml red wine vinegar 70g miso paste 70ml black Chinese vinegar 50g gochujang paste 20g…

Broad Bean Tartine with Cilantro Goat Curd and Pickled Eggs

Recipe: Lisa Quarrie from Hayes Common | Photography: Brydie Thompson These stunning little canapes are perfect in spring with fresh broad beans in season. With local Cilantro goat’s cheese and gorgeous pink stained eggs, they are also a fabulous vegetarian option. 1 cup broad beans, de-shelled ½ clove garlic, crushed and finely chopped small bunch…