Learn more about the 'Best Wines Under $20' Guy
Sarah Hollinshead
Read moreThis recipe comes as a Chinese whispers via a small kitchen in Scottsdale, Arizona, USA where some friends of mine brought it back to Aussie soil.
Read moreI first visited the Cotswolds 5 years ago whilst on a music tour to London and all over Germany. We stayed with our good friend, Victor (Vic), who is everything you could ever hope for in a faux country England grandfather.
Read moreAs you may have seen on our social media, the winedirect.com.au Christmas bash was held at www.sprout.edu.au.
Read moreAs the weather gets warmer, I find the appeal of fresh and crunchy vegetables with citrus flavours gets just that little bit higher. This dish is really easy, quite cheap to prepare if you shop at an asian grocer and you can adapt as you wish.
Read moreMoroccan flavours are some of my favourite. Generally, in common with Italian, Indian and many other cuisines, the food choices depend on what's local, in season and cheap. Moroccan food for me has the perfect blend of exciting spices and aromas, fresh herbs and accompaniments and the permission to make food organically sweet.
Read morePumpkin and ricotta are the best of friends. The caramelised earthy texture married together with a creaminess that's not going to send you to the cardio doc.. Choose your own pasta type, although I suggest something with a bit of texture behind it.. ravioli, gnocchi, orechiett etc. Fresh is best, but Barilla is my go to for packet pastas. Ingredients: Olive oil 30 grams butter^ 2 cloves of crushed garlic 1 small chilli 1 red onion, finely sliced (1 rasher of bacon finely chopped) 1/4 jap pumpkin, peeled and chopped into 3 cm chunks. 100-120 grams fresh ricotta* 120ml cream White wine for cooking Handful of fresh basil & parsley Pasta of choice Salt & Pepper to taste ^This doesn't need to be accurate, just enough to coat your pan for caramelising. *Most supermarket delis these days stock fresh ricotta. It's fresher, cheaper and tastier. [caption id="attachment_1951" align="alignnone" width="300"]
Read moreThis is a very quick and hearty meal to prepare and perfect for the upcoming cooler months.
Serves 4Ingredients
6 chicken thigh fillets, boned and skin off, diced into large chunks3 sticks of celery, sliced thinly1 fennel bulb, chopped roughly into thin slices Clove of garlic, chopped finely (optional)1/2 brown onion, sliced thinly (optional)8 medium sized full flavoured tomatoes, chopped roughly (removing the skin is optional)1/3 cup of concentrated tomato sauce (normal tomato pasta sauce consistency is perfect)1 cup of chicken stock1/3 cup of white wine5 stems of fresh thymeHandful of fresh tarragon leaves, chopped roughly (optional)Salt and pepper to taste2 tablespoons of crème fraiche (optional) or a tablespoon of butter (optional)Method
Sautee celery and fennel (with
Read moreRiesling can be elegant and refreshing, the tang of zesty lemon and lime goes well with Asian cuisine, seafood and sushi or sashimi.
Read moreThis is my favourite Italian Meatball Recipe (my only one actually) that has evolved from my school days growing up amongst Italians in the northern suburbs of Adelaide.
Read moreRisotto is great fun, but who has time for all that 'slowly adding stock and stirring' business!
Read moreTapas and Temp go together like love and marriage, Helen Mirren and Oscar nominations, Shane Watson and LBW's.
