Articles in ‘Food & Wine’

Tomato and Avocado Salad · Beetroot & halloumi salad with pomegranate and dill · Cucumber Radish Salad Tomato and Avocado Salad This tomato, onion, and avocado salad is the prime definition of fresh and simple. There’s no tossing involved, just layers of 3 main ingredients in their most natural form. Slices of juicy, on-the-vine tomatoes are layered with punchy onions and creamy avocado slices. For dressing, all you need is a drizzle of…

Christmas Entertaining doesn’t always have to be about lots of fuss and bother. This easy to put together, delicious Cheese board looks amazing as a table centrepiece and can be adapted for all your favourites! You can use anything you like really, add in Cocktail onions, cocktail pickles, nuts, dried fruits, salami, deli ham, pate, fresh fruit, berries, whatever takes your fancy. Ingredients • 4 ounces Red Hard Cheese , I use Red Leicester or…

Ingredients · • 1 tablespoon oil • 1 onion, peeled and chopped • 3 clove garlic, crushed • 1 carrot, peeled and finely chopped • 2 stalks celery, finely chopped • 1 tablespoon chopped fresh rosemary • 1 teaspoon dried thyme • 500 gram quality mark lamb mince • 1 tablespoon plain flour • 1 3/4 cup beef stock • 410 gram can Italian seasoned tomatoes • 1 cup of fresh, sliced mushrooms • 8 sheets filo pastry • 25 gram melted…

Lamb and filo Pie / The Quintessential Roast Lamb Lamb and filo Pie · Ingredients • 1 tablespoon oil • 1 onion, peeled and chopped • 3 clove garlic, crushed • 1 carrot, peeled and finely chopped • 2 stalks celery, finely chopped • 1 tablespoon chopped fresh rosemary • 1 teaspoon dried thyme • 500 gram quality mark lamb mince • 1 tablespoon plain flour • 1 3/4 cup beef stock • 410 gram can Italian seasoned tomatoes • 1 cup of fresh,…

There is nothing like a well-cooked piece of corned beef in the middle of winter, and this cider-braised corned silverside is delicious and filling, just perfect for when the weather is cooler. The corned beef is cooked in a flavourful mixture of cider, vegetables, and spices, and then roasted in the oven until golden brown. The sauce is made with a simple roux and the reserved cooking liquid, and is tinged with mustard and brown sugar. Serve…

The best asparagus is fresh and November is the perfect month to enjoy this highly seasonal crop. To tell if asparagus is fresh, look for stalks that are a rich, deep green color that get lighter toward the end of the stalk. The stalks should be firm to the touch. Pass by any stalks that are limp or dry with cracked ends. The tips of the asparagus should be tightly closed and the stalks should be uniform for even cooking. · One of the quickest…

It’s that time again when the ‘love them or hate them’ fruit is in abundance, whether you like to eat them straight off the tree, in desserts or cakes, or just want others to take them away, the Feijoa is a big part of every kiwi’s Autumn. The feijoa was collected in southern Brazil by a German explorer Freidrich Sellow in 1815 and introduced to Europe by French botanist and horticulturist, Dr Edouard Andre, in 1890. It was named after…

Love or loathe them, it goes without question that this time of the year they are everywhere! Trees in Gardens all over Franklin are laden heavy with glorious green berry type fruit the size, in some cases of small footballs! Feijoa stalls pop up along the roadside as people are inundated with their excesses. · So what can you do with such an abundance? We set out to find a little more about our very unique Autumn fruit. · Feijoas are not…

A recipe to spice up the traditional steaks on the barbecue this summer. Both salsas complement the beef beautifully, yet offer very different combinations of flavour. We suggest keeping a jar of these on hand over the barbecue season – our guess is you’ll be enjoying them on a range of meals! Prep: 1 hour. Cook: 6 mins. Serves 4–6 · Ingredients · Beef · 800g Quality Mark eye fillet of beef, silver skin trimmed 1 tablespoon dried oregano ·…

How does a perfectly barbecued scotch with fresh summer herbs topped with a zesty homemade labneh sound? Pretty great, right? This lighter dish is perfect for a hot summer’s day, or complete the meal with new potatoes or toasted sourdough and a crunchy green salad. Prep: 12 min. Cook: 8 mins. Serves 4–6. · Ingredients · Beef · 2 x 350g Quality Mark scotch fillet steaks Olive oil for rubbing · Labneh · 400g natural, unsweetened yoghurt 1…