Achieving perfect poached eggs should be simple but for many of us it can prove a challenge to get them looking as good as they taste and also tasting as good as they look. Everyone seems … Read more
Whether they are beef, lamb, chicken, pork or veal, meatballs can be found in most of the cuisines of the world. While they are generally economical to make, their appeal is way broader than budget and much more to do … Read more
Cheesecakes are loosely divided into two categories baked or set – which one is your favourite?
Years ago, long before our supermarket chillers were packed with processed dips and at a time when my favourite cookbooks were Moosewood and The Enchanted Broccoli Forest, I started a love affair with hummus.
Friday is usually pizza night at our place, hence I am writing this on a Friday when pizza is on my mind. The dough is mixed mid afternoon (while I enjoy making it by hand it is usually my cake … Read more
There is something very satisfying in baking with yeast and at this time of year hot cross buns are top of the list. The fruity, spicy, yeasty smell of dough rising and buns baking is well worth the time it … Read more
Many families dedicate a night each week to burgers and not the kind you pick up from a fast food joint but a genuine quality hamburger, made at home.
Ginger crunch is one of those slices that we have all heard of, probably made and yet not truly appreciated its thin crunchy, snappy base and tangy topping and where it came from in the first place.
I will remember the food of 2012 by two things, pulled pork in sliders and salted caramel (in many forms). While I made salted caramel in vast quantities it took until the early days of 2013 to make pulled pork. Pulled pork … Read more
Christmas and pavlova are an essential combination. On a hot Christmas Day one could be forgiven for forgetting to steam the fruit pudding but you just cannot ignore the luxurious pavlova, with its sweet crunchy meringue crust, marshmallow like centre, topped … Read more
Lance the Butcher brings two legs of lamb with him today…. weighing 20kg! He shows us how to bone and butterfly a leg of lamb.
Lance the Butcher shows us how to tunnel bone a leg of lamb – the easy way!
Helen Jackson. One of the great things about the festive season is that people make shortbread. While of course it is made at other times of the year, it is Christmas time when it really comes into its own and … Read more
Sally Cameron A sculptured perfect tower of golden textured cake, dripping with strawberry conserve and oozing cream through the centre of two soft layers sandwiched together. A fleck or two of icing sugar and the cake is inviting prey for … Read more