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 [...]
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. [...]
These little gems give trendy macarons a run for their money. Preheat oven to 170°C. Whisk the egg whites, salt and cream of tartar together in a large, clean bowl until soft peaks form. Add the sugar a spoonful at a time, whisking well after each addition. Keep whisking for 2 – 3 minutes or [...]
You’ll find this delicious cake on the menu at Long Track Pantry, Jugiong. Preheat oven to 180 degrees. Combine flour, almond meal, sugar, vanilla seeds and baking powder. Add melted butter and eggs and mix well. Add honey and combine. Line a 24cm springform tin with baking paper and spread half the cake mixture over [...]
Brack comes from the Gaelic ‘brec’ which means speckled with fruit. In Ireland, the fruit is often soaked overnight in cold tea and whiskey to make it swell. It’s very good sliced and buttered, with cups of hot tea. A ring is sometimes stirred into the mixture and whoever gets it, it is said, will [...]
Here’s something a little different for Shrove Tuesday. These pancakes fit the bill for breakfast, brunch or dessert. Sift together the flour, sugar, baking powder, bi-carbonate of soda and salt. Place dry ingredients into the food processor and process to combine. Add the remaining ingredients and whiz until just combined. The batter will be quite [...]
Oh so wicked – an irresistible treat for chocoholics. Heat a char-grill or frying pan over medium hot. Sprinkle the chopped chocolate over one of the slices. Top with the other slice, pressing them together (don’t overdo it!). Place the sandwich in the hot pan and cook until the brioche is turning golden, about one [...]
This omelette was one of the dishes served at the breakfast for former U.S. President, Bill Clinton, at the Sydney Convention Centre on his vist here a few years ago and is an easy and delicious way to use camembert cheese. Cut the tomato in half, brush cut sides with olive oil and dry roast [...]
I came across this fabulous cake in Bundanoon, Southern Highlands, NSW. It’s delicious served at room temperature with tea or coffee but even better served fresh and warm from the oven when it’s like a gooey sticky pudding. Don’t stint on the cream and ice cream! The rich buttery topping lends extra flavour and texture [...]
“Give tofu a try in this quick Thai street food classic. Leftover cold roast chicken could be added to the noodles too,” says Jane Hornby in her new cookbook “What To Cook And How To Cook It” (Phaidon Press $59.95), which is full of step-by-step recipes and images, a must-have for novice cooks and experts [...]
