I wanted to add a fermented touch to this dish, which comes from the rice koji. The natural sweetness of the kūmara is kept in balance by including a pickled element.
Author: Cuisine (Cuisine Contributor1)
Any variety of apple will work but a Granny Smith is good because it remains firm while baking. The more fluffy apples will taste equally good but do not present so well. We used to make our own crème fraîche and mascarpone. Now it is commercially available but it’s fun to make your own and you can flavour it with citrus zest, rum or brandy.
I always loved this dish: the bitter witloof, the creamy texture of the livers, and nut oil, an ingredient that had just become available. I’ve added into the original recipe some raspberry vinegar, which was also a newly available ingredient here, one that was made popular by the nouvelle cuisine emanating from the young guns in France who were influencing our cooking.
Italian-born Giada Grilli always knew she would be a chef.
As we went to print we were unable to travel, but there’s no reason why we can’t plan for when we come out the other side.
Memories are powerful things. Throughout our lives significant moments are etched in our brain: in an instant we can recall where we were, who we were with and what we were doing when something truly life-changing happened.
The spices can be changed to keep it interesting: try using orange zest, star anise, vanilla or tea to flavour the pears.
I absolutely love anchovies and consider them a pantry essential. A few chucked in a salad or pasta, or just on buttered bread (like the Italian staple burro e acciughe) is enough to make me happy! At home, my Italian partner makes me toast with parsley, butter, anchovies and lemon zest, and at work Alfie Ingham (head chef at Hugo’s) makes me these delicious snacks.
West Auckland has been creating award-winning wine for more than a hundred years, and now a group of local and passionate winemakers have teamed up