Deliciously rich and creamy with the porcini oil.
This is a great recipe for a crowd. It looks impressive when brought to the table straight from the oven, and is just as beautiful sliced thickly and plated. Delicious served hot or cold with crusty bread.
Good old-fashioned lemon curd. This recipe comes to us via Craig Hibbert, ex-pastry chef at The Palace Hotel, Sun City.