Print Recipe Roasted scallops wrapped in pancetta with citrus sauce Serves: 4 Cooking Time: 50 mins Ingredients 250ml (1 cup) white wine 15ml (1 tbsp) butter 4 fennel bulbs salt and freshly ground black pepper, to taste 2 oranges 1 lemon 100g (½ cup) sugar 250ml (1 cup) water 12 scallops 12 rashers pancetta beetroot
Beef kare became a staple of Japanese food since spices were imported into the country. Togarashi is a blend of whole and coarsely ground spices, and is also…
Print Recipe Brie and beetroot served with a grape and balsamic reduction jelly Serves: 4 Cooking Time: 1 hr 10 mins Ingredients 100ml balsamic vinegar 125ml (½ cup) dry red wine 60ml (¼ cup) sugar 250ml (1 cup) red grapes, halved 5ml (1 tsp) gelatine 20ml (4 tsp) water 300g Brie, quartered Melba toast, to
TO DRINK: A complex, lighter style of wine such as a pinot noir will not overpower the dish’s delicate flavours. Go for the Hamilton Russell Pinot Noir or…
This smoky vegetable bruschetta with chilli dish is an absolutely brilliant way to kick off a barbecue. Just make sure you arrange your coals so that there’s a high,…