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Coq au Vin
While most of us as city dwellers don’t usually have roosters to ‘dispatch’, a lovely free-range chicken will work perfectly. Perhaps it should be called Chick au Vin, but...
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Citron Tart
Tarte au Citron This tart is adapted from David Lebovitz's Citron Tart and, most importantly, his review and inclusion of a classic French pastry. As a very ad-hoc...
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Confit Garlic
Rainy weather and time inside at home are the perfect times to build flavour bombs for your pantry and refrigerator. Try confit garlic—it's so versatile and delicious!
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Our Failproof Chocolate Soufflé
Most cooks find a Soufflé terrifying. That's where the Soufflé wins. It smells your fear! Makes approx. 4 You will need 2 stainless steel bowls, a saucepan, whisk, sieve, and soufflé...
News blog
New Season Olive Oils
The best thing about July, is that the new season olive oil is released in Australia. The new season oils – sometimes called ‘early harvest’ are the first...
Our Simple Guide to Miso
When many people think of miso, they often are familiar with miso soup served in Japanese restaurants – or those awful instant miso soup sachets from the supermarket. But...