Autumnal Pork Loin Salad with Blackberry Chutney
Recipe Vicki ravlich-Horan, Images Brydie Thompson By the time autumn rolls around most of us are a little over salads. This one might just help you fall back in love with them as it combines some of the best autumnal flavours. Opt for a mesclun mix of salad leaves or bitter peppery leaves like rocket. […]
Entertaining Wayne’s Way
Recipes Wayne Good, Images Brydie Thompson There is nothing like getting a group of people together, cooking some great food and opening a bottle of wine, or three. If I’m going to have a dinner party, I see this as being a great excuse to set a proper table, with a tablecloth, and proper cloth […]
Pork, Fennel and Cabbage Pasta
I love this seriously quick pasta. Who would think that cabbage would work in pasta? But it does! If you can’t find pork and fennel sausages, a good quality pork sausage will work, just double the amount of fennel seeds added when sautéing the onions. 250g dried pasta 1 tbsp olive oil ½ onion, thinly […]
Sticky Hoisin Meatballs with Noodles and Broccoli
Images Brydie Thompson If your family love spaghetti and meatballs try this Asian inspired twist. I love meatballs, as you can hide a bunch of veg in them, and while they are a little bit of work (with this recipe the forming of the meatballs is the most work), the noodles and broccoli are cooked […]
BO SSAM
Recipe & Images KATHY PATERSON A Korean pork dish, usually pork shoulder, cooked in spices then thinly sliced. Traditionally paired with shucked oysters, steamed short-grain rice, kimchi, quick pickles, a ginger and spring onion sauce and lettuce leaves. Cooking of the pork in this recipe is inspired by American chef David Chang and Australian chef […]
BBQ PORK RIBS WITH CHARGRILLED CORN AND ZUCCHINI SALAD
Recipe VICKI RAVLICH-HORAN | Images BRYDIE THOMPSON Back in my university days, I worked in a Tex Mex restaurant that served the best pork ribs. From then on, every rib experience is measured against these and sadly most don’t live up to expectations. There are a number of reasons for this, namely the poor-quality ribs […]