Print Recipe Glazed trout kebabs on a bed of bok choi Serves: 4 Cooking Time: 1 hour Ingredients GLAZE juice of 2 oranges juice of 1 lemon 60ml (¼ cup) soya sauce 60ml (¼ cup) honey 1 thumb ginger, peeled and grated 165ml (½ bottle) Striped Horse Lager 1 garlic clove, peeled and minced TROUT
Print Recipe Glühwein Serves: 6 Cooking Time: 30 mins Ingredients 1L (4 cups) orange juice 660ml (2 bottles) dark craft beer (we used Striped Horse Lager) 3 cloves + extra, to garnish 2 star anise + extra, to garnish 1 cinnamon stick + extra, to garnish 30ml (2 tbsp) sugar orange slices, to garnish (optional)
This is one of those ‘love it’ or ‘hate it’ dishes. Herby steak tartare might not be universally adored, but this recipe is sure to please those who favour it. Using good quality meat is key to this café favourite. Ask your local butcher to mince a batch of sirloin steak for this recipe. The fresh herbs, mature Parmesan and tart caper flavours work so well together.
One of the questions many of us ponder is: How to check if an egg is still fresh? The answer is simple: place it in water and watch…
Talented Chef Dean Correia is now at the helm of Bliss Boutique Hotel’s beautifully appointed Beach & Bites restaurant, overlooking Sunset Beach’s expansive ocean. Beach & Bytes restaurant…
TO DRINK (F&HE): The acidity and bubbles in Graham Beck Brut Rosé will cut the creaminess of the avocado and pine nuts and stand up to the saltiness of the pancetta.
TO DRINK: Atkinson Ridge Sauvignon Blanc 2007. Pea and jalapeno flavours make it an excellent companion.
TO DRINK: Thelema Sutherland Sauvignon Blanc.
These honey and mustard sticky beef sausages are delicious! In this recipe, we even show you how to make your own flavoured honey! How to make your own flavoured…