Risotto is pretty much a one pot-meal, easy on the pocket and
so versatile. I was looking at my vege patch and saw a lot of
healthy green vegetables and herbs, resulting in this
thick, hearty soup combines so many flavours and textures I
love. It could be served as a vegetarian stew.
Dean Brettschneider, who styles himself the Global Baker, has
yet another book out, this time simply called Bread
Simon and Alison Holst's latest little Everyday Easy book is
Slow Food Fast (Hyndman Publishing).
Smoking food is an ancient form of preservation, and until
recently was looked on as the exclusive domain of hunters and
fishers or butchers.
Pears are still readily available and this fragrant method of
poaching adds a wonderful Middle Eastern flavour. I like to
serve them with creamy strained yoghurt.
What is not to love about New Zealand oranges?
This salad is great as the humble ingredients used add
texture and of course the flavours work together beautifully.
I love the pungent sharp kick of ginger, so it's not
surprising that this cake is a favourite.
Recognised around the world when it hosted the Duke and
Duchess of Cambridge earlier this year, Amisfield Bistro at
Lake Hayes is always busy.
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