As a New South Welshperson, I may be struck down for not calling these ‘potato cakes’ or ‘potato fritters’, as they do in other parts of Australia.
This dish is a family favourite, and I think we are almost more excited about this dish than the actual roast chicken the day before.
The secret to a good chip should be no surprise. Good spuds, good fat and care in the cooking. That said, they’re dead easy to make once you know the routine.
Key to this French classic is perfectly cooked duck breast (or leg) with crispy skin.
This classic Lebanese salad, known as peasant's salad, is made with fresh vegetables and herbs with the addition of fried crispy day-old bread. I'm using my...