Print Recipe Smoky prawns with zesty aïoli Serves: 4 Cooking Time: 45 mins Ingredients 60ml (¼ cup) olive oil 15ml (1 tbsp) smoked paprika 3 large garlic cloves, peeled and roughly chopped zest and juice of 1 lemon sea salt and freshly ground black pepper, to taste 16 large prawns, deveined Aïoli 250ml (1 cup)
A twist on a Pimms cup – very simple and refreshing! Cook’s tip: When doing multiple cocktails from 1 shaker/mixing glass/jug, do not fill your serving glasses one…
This dish of Indian-spiced baked cauliflower makes for a gratifying main with or without rice, or serve it as a side dish to roasted meat or chicken.
“I’m completely in love with concrete design at the moment. It’s beautiful in everything from furniture to decor and even jewellery, and gorgeous screed floors are always a hit. I especially love the combination of concrete and wood – the warmth of the wood against the coolness of the concrete design is a lovely contrast. I need those bangles… And the rings… And the lamp…” Find some DIY concrete ideas here. By Sam Lewis, F&HE Art Director Plant holders Creative concrete jewellery – bracelet Creative concrete jewellery – rings
“A seaweed that taste like bacon? It really does sound like the Holy Grail of vegetables, doesn’t it? We have to admit that we’re kind of obsessed with…
“First made popular during America’s colonial era, the shrub cocktail is showing something of a regrowth, thanks to the craft-cocktail movement. Originally invented as a way to enjoy fruit long past its sell-by date, the sweet-and-sour concoction uses ‘shrub syrup’ (made with the base ingredients of sugar, fruit and apple cider- or red wine vinegar) mixed with alcohol of your choice (optional) or water. Says Michael Dietsch in his online article ‘Cocktail 101: How to Make Shrub Syrups’, “hardcore shrubbers make their own vinegar, using fruit juice, sugar, and wild yeasts from the air.’
Nothing beats a soft-poached egg with old-fashioned, homemade hash browns and plenty of crispy bacon. Enjoy as a hearty breakfast or yummy brunch topped with fresh rocket
Print Recipe Sweet chilli crayfish and fresh nectarine salads Serves: 4 Cooking Time: 20 mins Ingredients 4 West Coast crayfish tails, cooked and peeled, shells kept aside for garnish 80ml sweet chilli sauce 2 fresh nectarines 250ml fresh salad leaves 15ml black sesame seeds, toasted Instructions 1 Roughly chop the peeled crayfish tails and combine
TO DRINK: Olives tame tannins in red wine, so Van Loveren Merlot becomes even softer and more succulent when paired with this pie.
The word gravadlax comes from “grav” meaning grave and “lax”, which is salmon. The fish was originally salted, fermented and buried in sand. Today, of course, it tastes…