Simple tips with phyllo pastry… by Anna Montali Phyllo pastry Phyllo pastry is tissue-thin sheets of dough used predominantly in Greek and Middle Eastern pastries and pies. It…
Masala roasted lamb loin with kataifi pastry and lamb jus is elegant, rich and full of robust flavours. This divine dish is the creation of chefs Garth Stroebel…
Choux pastry with a differenceChicken mayonnaise with choux pastry Spoon 250ml (1 cup) good-quality mayonnaise into a bowl and stir in 1 chopped smoked chicken breast, 2 finely…
Spice is always nice, especially in this smoked paprika risotto with saffron aïoli. Risotto is a great comfort dish, but the spice adds a lighter dimension of flavour…
Green beans and asparagus served with a creamy anchovy dressing is a delicious side dish. The freshness of the vegetables is lovely with the richer, salty dressing. A…
Print Recipe Aubergine, tomato and feta terrine topped with fresh basil Serves: 6 Cooking Time: 1 hr + 30 mins Ingredients 8 tomatoes, halved 15ml (1 tbsp) sugar pinch of salt 60ml (¼ cup) garlic butter olive/avocado oil 3 large aubergines, thinly sliced lengthways 200g feta 125ml (½ cup) red pepper pesto a handful of