by Sheridan | Nov 17, 2024 | Biscuits, Cakes, Christmas, Italian, Recipes
Panforte This nougat-like cake, rich in nuts, candied peel and spices, is a Christmas specialty of Siena in Italy. Kids can help with the fruit and nut mixture but will need supervision with the honey/sugar mixture. View Instructions InroductionAbout this Recipe By:...
by Sheridan | Nov 10, 2024 | Journal
Fuchsia Dunlop’s Ode to Chinese Food It’s 10 am on a sultry Friday morning at Soulshine, a luxurious retreat in Bali, Indonesia.Chinese food specialist Fuchsia Dunlop is about to begin a talk on food writing, one of the Masterclasses at the recent Ubud Writers...
by Sheridan | Nov 10, 2024 | Dinner, Italian, Lunch, Main Courses, Recipes
Gang Bao Chicken with Peanuts In her comprehensive cookbook The Food of Sichuan, Chinese food expert Fuchsia Dunlop tells of how this dish is named after a nineteenth centruy governor-general of Sichuan, Ding Boazhen, who is said to have enjoyed eating it. Ding was...
by Sheridan | Nov 3, 2024 | Cocktail fare, Picnics, Recipes
Race Favourites: Peter Rowland’s pinwheel sandwiches Melbourne caterer Peter Rowland gave me this recipe for the elegant sandwiches he used to serve in one of the swanky marquees at Flemington on Cup Day. To make pinwheel bread, ask your local baker to slice a...
by Sheridan | Oct 26, 2024 | Asian, Dinner, Lunch, Meat, Recipes
Balinese Beef Rendang (Rendang sapi Bali) Rendang, a flavourful dry beef stew, is one of Indonesia’s most popular dishes. Originally made with buffalo meat, this version is from Janet De Neefe’s fabulous book Bali: The Food Of My Island Home. She points...
