New Zealand freeze dried ingredient company Fresh As are culinary leaders in capturing the intense flavours of fresh fruits, herbs and many other food delicacies – literally frozen…
There’s nothing more winter friendly than toasting marshmallows over an open fire. But have you ever considered how easy it is to make your own homemade marshmallow? Essentials’…
Kompot is a non-alcoholic sweet beverage of Slavic origin, that may be served hot or cold, depending on tradition and season. 4 whole Davidson plums 150g red currants…
This perfect autumn season dish is a wonderful way to wow guests with all the colour and fragrance of quinces. Chestnut Puff Pastry – Makes 1.2kg puff pastry…
Designed to win over even the fussiest of gourmet guests, this Chocolate Fondant with cacao jelly and chocolate crumble is a winning and decadent dessert . Chocolate Fondant Makes…
500g caster sugar 1 tbsp liquid glucose 400ml water 2 tbsp gelatine powder 2 egg whites 2 tsp vanilla bean paste Icing sugar for dusting Method 1. Line…
Finely milled roasted wattleseed is a wonderful ingredient in ice cream. Flavour extraction is via hot, not boiling water, similar to a plunger coffee. The wattleseed presents an…
Vanilla Ice-cream Base Makes 500g 150ml thickened cream 225ml full-cream milk 5 egg yolks 60g caster sugar 1 vanilla pod, halved and scraped Ricotta and Crystallised Ginger Flavouring…
Autumn/Winter Waffles with poached pears, pecan crumble, salted caramel sauce and ricotta and crystallised ginger ice-cream Serves 6 Waffle Batter 1 cup plain flour 4 tsp baking powder 2…
In terms of world-famous wines, it’s impossible not to respectfully mention the region of Rutherglen, Victoria and in particular Buller Wines’ rare collection of fortified wines. Aged for…
Serves 6-8 Sweet Pastry – Makes 500g 140g cold unsalted butter, diced 100g icing sugar Pinch salt 1 egg, lightly whisked 230g plain flour 20g cornflour Method 1.…
A chestnut bonet with pickled orange, candied orange, orange jelly and chestnut crumble is the ultimate adult dessert indulgence. Richard’s bonet – a classic dish hailing from Piedmont,…
Poached Quince Tarte Tatin with chestnut puff pastry and buttermilk icecream Chestnut Puff Pastry – Makes 1.2kg puff pastry (enough for 8-10 Tartes Tatin) 300g plain flour 200g chestnut flour…
Serves 6 Dacquoise meringue 50g Lindt dark chocolate, chopped finely 100g sultanas, chopped 200g caster sugar 4 free-range egg whites (about 140g) 2 tsp Dutch cocoa powder, sifted…
Pear in Mulled Wine 6 pears, peeled 10 cloves 2 cinnamon quills 1 tsp ground nutmeg 1 cup brown sugar 2 cups cold water Zest of one large…
Throughout the deeper reaches of the Swiss and Austrian alpine valleys, German forests and Russian villages, traditional winter foods, preserving techniques and family recipes are handed down from…
Serves 10 to 12 Method Pineapple Fresh pineapple (1.2Kg) 1. Clean the pineapple, cut it in 1.5cm thick slices and remove the heart. 2. Grill the slices and…