Thyme is a herb predominantly associated with the Mediterranean. Often used in Mauritian curries and in the many braised French-derived meat dishes.
What I love about this dish is that a little effort can produce big results. Gather all your ingredients into one pot and let time and gentle heat take care of...
Brining and cooking the chicken on the bone takes extra time, but it’s worth it.
Kangaroo tail can be cooked low and slow, giving you a rich and tender stew.
Homemade gnocchi is a revelation. They’re little pillows that soak up sauce readily, like this simple but excellent braised beef.
Spatchcocking the bird ensures a more even cook, while the pressure of the brick pins the skin against the heat source to create crisp, golden skin.
The wattleseeds add a nutty, coffee-like flavour and smell fantastic when sliced hot.
There’s nothing I enjoy more on a cold winter’s day than a steaming hot toastie, laden with butter and cheese.
This is a great throw-together dish for when your cupboards and fridge are erring on the empty side.
Who says pancakes have to be sweet? Savoury stacks are a great alternative among the usual sweet treats of breakfast foods, and they seamlessly move into...
As autumn mornings become crisper, there’s something deeply comforting about a hearty plate of fried mushrooms.
Pretty much a classic savoury ‘cobbler’, this hearty vegetarian main course looks fabulous as you bring it bubbling to the table.