500 g figs 500 g raspberries 120 g honey 2 tbsp sugar 60 ml sweet wine (Beaumes de Venise) 500 ml vanilla ice cream when serving Heat oven to 200°C. Remove the stem ends of the figs and cut [...]
2 large quinces 3-4 cups water 1 knob butter 2 cups sugar Creme fraiche or ice cream to serve (optional) Wipe the quince over with a damp cloth to remove fur Core & quarter quinces then place [...]
6 eggs, separated 175g castor sugar Grated rind and juice of 1 blood orange 175g ground almonds 70g (1 cup) day old bread-crumbs SYRUP 8 blood oranges 125g castor sugar Lemon juice to taste [...]
1. Fry a finely chopped onion in olive oil, when translucent add two heads of broccoli cut into small pieces. Cover and leave on a low heat until the broccoli is cooked. You may need to add a bit [...]
1 kg broccoli, cut into florets 4 slices fresh goat’s cheese, (about 100g total) or 4 baby chevres ½ cup flaked almonds, or chopped walnuts, lightly toasted extra virgin olive oil, to drizzle [...]
A great combination of freshness and heartiness meet in this fennel and celeriac soup… Finish it off with a little truffle oil to take it to the next level! Ingredients ¼ cup olive oil 30g [...]
When you are using truffle, you don’t want to do too much with the dish. You don’t want to drown-out the truffle flavour. You need to let the truffle dominate the dish to fully [...]
Ingredients 2 large mangoes, peeled, seeded and sliced 400g cherries, stalks removed Almond bread, to serve Spiced Maple Syrup ½ cup maple syrup 20ml Dom Benedictine 1 cinnamon stick 4 cloves [...]
