This is a deeply delicious marinade that’s a kind of riff on sweet and sour. The addition of fresh ginger and chilli adds a little mild heat. A dish that’s enjoyable both hot and…
A Barnsley chop is cut from across the backbone to give a double loin chop. A tender, flavourful cut that is perfect for the barbecue or stovetop grilling pan. Ingredients (Serves 2) 2 x…
This recipe uses a whole chicken that is jointed into pieces, as it’s most economical and the skin is an important part of building the flavour of the dish. If skin is not your…
Rhubarb, I know, is not everyone’s favourite but its natural sourness helps to balance the sweetness when baked in puddings, cakes or muffins. This easy muffin recipe also includes the healthy goodness of rye…
On a recent visit to Riverside Farm in South Australia where sixth generation farmer Ellen Chatterton milks sheep and produces a variety of dairy products, I was inspired to make this delicious dish using…
This beautiful cake came about from the gift of some barley from the Schmidt family in Light Pass, located in the Barossa Valley, South Australia. Barley has a naturally sweet nutty flavour and is…
Literally translated as ‘fried stuff you like’, Okonomiyaki is probably best described as a veggie pancake. Whole restaurants in Japan are dedicated to this dish alone and there are many versions that can include…
