Hot off his victory as the winner of Australia’s MasterChef 2014, Brent Owens’ debut cookbook, Dig In!, showcases his favourite recipes and unique approach to reinventing classic dishes, like chilli con carne and bangers and mash. Brent’s tips will guide you through approachable, everyday meals where simplicity is key and yumminess is the result. Scattered with images of beautifully plated food, as well as himself, it’s definitely easy on the eye. Dig In! is available from Exclusive Books.
Print Recipe Beef stew in turmeric flavoured maize baskets Serves: 4 Cooking Time: 1 hour Ingredients MAIZE BASKETS 500ml (2 cups) water salt, to taste 10ml (2 tsp) ground turmeric 250g maize meal 10g (1 tbsp) butter + extra, for greasing 30g (3 tbsp) butter 30ml (2 tbsp) olive oil 1kg beef cubes 1 onion,
Based in the beautiful surroundings of the town of Stellenbosch, South Africa’s premier wine tourism destination, and the country’s culinary capital, The Private Hotel School is where hospitality…
This drink is delightfully refreshing – it’s tangy and sweet, while the coconut milk adds a fun twist to the classic lemonade flavours.
A spicy veggie delight, these cauliflower pakoras are perfect as a side dish or even added to salads for some crunch.
Sumac-dusted fried chickpeas are a lovely, lighter alternative to potato crisps or nuts to snack on with drinks. They’re also fabulous sprinkled over salads. Creamy in the centre and slightly crunchy on the outside, fried chickpeas are the perfect canvas for the lemony tang of sumac. If you don’t fancy chickpeas, there are many other delicious uses for sumac: Serve good-quality olive oil with a sprinkle of sumac as a dip for crusty bread. Sprinkle sumac over buttered popcorn for a fresh, lemony flavour. For a different flavour note, substitute the same quantity of lemon juice with sumac next time you’re…
