Ingredients 6-8 anchovy fillets 3/4 cup Kalamata olives pitted 150g softened butter Brandy
Ingredients 3 tablespoons extra virgin olive oil 1 large clove garlic, crushed 1 bread stick sliced 24 anchovy fillets 2 red peppers, grilled and sliced into fine strips 3 tablespoons finely chopped parsley
Ingredients 1 tin asparagus, drained 1 eggs, boiled 1 packet chips Cheese sauce
This small family business continues to use time-honoured skills to produce the finest quality mussels, oyster and smoked seafood delicacies from the unspoilt waters and natural coastline of the Coromandel region.
Cutting Edge: The best little helpers in the kitchen I have a perverse fascination with the sleazy world of advertising and marketing. There’s a none-too-subtle, but strangely admirable art, in persuading people of at least passable intelligence to buy things … Read more