![[BOOK] The Cook's Garden by Sheridan Rogers](/wp-content/themes/crunched/images/bannerads/banner_cooksGarden_576x91.jpg)
Anyone for leftovers? Now that the four days of Easter feasting are behind us, what will you do with those leftover hot cross buns, coloured eggs and and roast lamb? Not to mention all those Easter cakes from other traditions such as the Greek tsoureki and Russian kulich. At a time when the words “frugality” [...]
Here’s a hearty soup recipe from a new collection of Tuscan recipes, simply called “Tuscany” (Phaidon). Ribollita literally means ‘re-boiled’ and is a method of using up stale bread and left over vegetables or beans as a soup. In some areas of Tuscany, ham fat and bacon rind are also added to the vegetables. Put the [...]
Kulich is a Russian sweet bread, similar to panettone or stollen, served during Russian Orthodox Easter celebrations. It is baked in tall, cylindrical tins (see note below), and when cooled is decorated with white icing drizzled down the sides, colourful flowers, and XB, the traditional Easter greeting meaning “Christ is Risen”. You will need to [...]
Will it be chocolate Easter eggs for breakfast this Sunday? When my children were little, we would devise an egg hunt for them on Easter Sunday morning: brightly coloured red yellow, green and blue eggs (which had been boiled in coloured dyes) plus a variety of prettily wrapped chocolate ones. Guess which ones they ate [...]
Here’s Tony Worland’s recipe for the Chicken Terrine I had for lunch at “Anything Grows” (54 Summer Street, Orange) lat week. Tony is owner/chef of Tonic restaurant at Millthorpe and supplies delicious tarts and terrines to “Anything Grows” and to La Boucherie in Millthorpe. You’ll need a terrine, approx 30cm in length, and with a [...]
Dawn is breaking over the city of Orange in central NSW as I wake. From where I lie, a long streak of reddish-gold highlights the horizon, gradually spreading its golden hues into the valley below. We’re staying in one of the stunning new Cider Suites at the far end of Borrodell on the Mount’s heritage [...]
These crisp savoury rice flour crepes are very popular in Vietnam and are generally eaten as a snack. Some versions are made with coconut milk, but this one is both delicious and simple to prepare. The pork is optional but adds flavour. Make sure to prepare the fish sauce before you start making the crepe. [...]
It’s a warm Thursday afternoon on the island of Con Son, the largest island in the Con Dao archipelago, 230km south-east of Ho Chi Minh city, Vietnam. A strong on-shore breeze is blowing, an early precursor of the monsoons which usually arrive later in the year. It’s blown all the guests off the long white [...]
