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’ […]
Go-To Crumbed Chicken
Recipe Harriet Boucher, Image Ashlee DeCaires The humble, versatile crumbed chicken should be one of your go-to’s. It can be a stand-alone meal, the base of a chicken Parmesan, a crunchy little canapé, or sliced to top a salad. The classic flour, egg, breadcrumb combo won’t let you down, but it doesn’t always need to […]
Apple, Fennel and Celery Salad
Recipes and Images by Amber Bremner Crunchy, sweet and tangy, with gentle warmth, this salad is a crowd pleaser. Use sweet, crisp apples like Pacific Rose or Pink Lady. Aleppo pepper flakes (available from Vetro) are mild with a little bright fruitiness that matches perfectly here. I recommend seeking them out (they’re excellent sprinkled over […]
Talking Turkey
Safety First Turkey is part of the poultry family so all the safe food handling practices you employ with chicken apply. Here are some points to remember: Chances are you will buy a frozen turkey so allow plenty of time for this to thaw slowly in the fridge, around 3 days. Don’t be tempted to […]
