Taryn Das NevesThe food of Vietnam (Hardie Grant, R740) Australian chef Luke Nguyen has produced an evocative tribute to his heritage. Filled with typical ingredients, like fish sauce, as well as fresh exotics, such as lotus flower and dragon fruit, The Food of Vietnam is an all-encompassing tome. Think salt and pepper tiger prawns or pork ribs braised in young coconut juice. Highlight: This immense cookbook is as enlightening as it is delicious. Available at Exclusive Books.
Taryn Das NevesA Homegrown Table (Random House, R330) MasterChef Australia 2013 winner, Emma Dean, goes back to basics and focuses on fresh, organic produce to eat with friends…
Taryn Das NevesNo-Bake Baking (Quercus, R391) Filled with over 100 delicious treats to whip up in an instant – no oven needed! From an upside-down and inside-out peanut butter cheesecake bombe, Snickers ice-cream cake to white chocolate and pistachio tiramisu, the recipes are simple and easy-to-follow creations for all types of parties and celebrations. Highlight: Even power outages can’t stop your weekend baking plans! Available at Exclusive Books.
With the soft and silky texture that an avocado has, it is perfect against the salty and toasted flavours of the bacon and cauliflower. Cook’s tip: This avocado…
Print Recipe Reef-style squid ink garganelli Serves: 6 Cooking Time: 1 hour Ingredients 1 quantity squid ink pasta dough Sauce 60ml (¼ cup) olive oil 2 garlic cloves, crushed 1 red chilli, seeded and thinly sliced 2 x 410g tins chopped tomatoes 200ml dry white wine 300g mussels 200g prawns, shelled and deveined 200g calamari
Print Recipe Farfalle with saffron, spring onion and zucchini Serves: 6 Cooking Time: 2 hours Ingredients 1 quantity basic pasta dough Sauce 40g butter 15ml (1 tbsp) olive oil 6 purple spring onions, thinly sliced 1 garlic clove, crushed 4 zucchini (baby marrows), thinly sliced salt and freshly ground black pepper, to taste 60ml (¼
Print Recipe Truffled pappardelle carbonara Serves: 6 Cooking Time: 1 hour Ingredients 1 quantity porcini pasta dough Sauce 30ml (2 tbsp) olive oil 30g (2 tbsp) butter 125g pancetta or diced bacon 1 garlic clove, crushed 4 eggs 4 egg yolks 80g Parmesan, freshly grated + extra, to serve 250ml (1 cup) fresh cream 45ml
Print Recipe Beetroot panzerotti with garlic butter, pecorino and poppy seeds Serves: 6 Cooking Time: 1 hour Ingredients 1 quantity basic pasta dough Filling 130g cooked beetroot 250g ricotta 1 egg 100g pecorino, freshly grated + extra, to serve 80ml breadcrumbs a pinch of ground nutmeg salt and freshly ground black pepper, to taste Sauce
Print Recipe Roast pumpkin and ricotta pasta roll with sage butter Serves: 6 – 8 Cooking Time: 1 hour 120 mins Ingredients 4 fresh pasta sheets (15cm x 30cm) as per spinach pasta recipe 2 x 30cm x 60cm muslin cloths kitchen string Filling 1kg diced pumpkin 45ml (3 tbsp) olive oil salt and freshly
The Wonderbag is a revolutionary, non-electric, heat retention cooker that allows food that has been brought to the boil by conventional methods, to continue to cook for up to 12 hours, without using any additional energy source. Not only is the Wonderbag a revolution in the kitchen, but it is also a recipe for social change. First world countries have embraced the Wonderbag because of its environmental attributes and particularly its social contributions, because for every Wonderbag bought in a first world country one is donated to an under privileged and less fortunate family in South Africa. Wonderbag honours housekeepers…
Sweden’s beautiful capital is built on 14 islands at the confluence of lake and ocean, each with its own distinct personality. Fifty-seven bridges make all accessible by foot…