The soup is spiked with a good amount of 20 year old port and served with fire-toasted blue cheese toasts. Heavenly.
Archive for June, 2011
Sticky flat rice noodles with suculent beef strips and fragrant fresh basil leaves. A healthy version of a Thai favourite.
To make, just throw everything together, mix and bake, and you will end up with one of the moistest fluffiest cakes you’ve ever had. Interested yet?
Crisp flaky filo pastry layered with sticky date pork and nut mixture all smothered in a mandarin-peel infused sugar syrup for that extra zing.
Fresh, zingy and deliciously creamy on an almond and biscuit base. And, unlike many ready-made desserts on the market, this one is relatively additive-free.
The eatery has reinvented the concept of traditional Vietnamese street–stall fare in a comfortable, clean and contemporary restaurant setting at the new Sydney Westfield.
Velvety smooth and incredibly moreish with hints of smokiness from the chorizo and paprika and, well, I’ll be honest… It has no ham in it.
The meat is so tender you don’t even need a knife to cut it and the veggies are rustic and have a nice balance of flavours, somewhere between earthy and sweet. A great new Sunday roast.
Find out about my favourite, additive-free and natural products found at the Good Food and Wine Show this year, then enter a product giveaway. Entries close midnight 19 June.
Warm, delightfully fluffy on the inside and lightly crunchy on the out. Sounding good already? Then keep reading…