I receive more compliments about this recipe than any other, which is a testament to its simplicity and versatility. And this step-by-step recipe will make it an even simpler quest! A few tips from me though, before you get going... Read the rest...
I have many friends who are gluten free, either by choice or necessity, and so I have had the chance to practice quite a few recipes to find out what easily translates to be gluten free, and what becomes too tricky to tackle. As far as adapting gluten based cake and pastry recipes goes, I have had great success by swapping gram for gram with my own flour mix. Ready-made gluten-free flour is available from larger supermarkets and health food stores but I like to mix my own. I use equal quantities of potato flour, rice flour and maize flour. But when it comes to breads, I’ve decided that the best option is to go with unleavened styles like flatbread or chapati. These work beautifully without the reliance on gluten activation that a yeasted bread requires. Here are some of my favourite gluten free recipes of the sweet variety! -MB Read the rest...
To celebrate the launch of Maggie’s new vinaigrette range, we’re giving you the chance to win a weekend for two in the Barossa Valley (worth over $2000)! Simply solve the puzzle - the faster you complete it the more entries you'll receive! Terms & conditions apply. Read the rest...
The amazing Charmaine Jones, our much loved choir leader, and her extraordinarily talented group Gospo are performing next Thursday, Friday and Saturday at the Melbourne Fringe Festival. They are a force to be reckoned with and tickets are still available so don't miss your chance to see this incredible show... how I wish I could be there! -MB Read the rest...
I do love a good party, which for me means putting on beautiful food without getting into a terrible bind about it. I always try very hard to do as much work as I can in advance, that way the day of the party is more about the details of making sure the music is right, everyone has a drink and hand and giving the host time to socialise (which can so often get overlooked due to being hidden in the kitchen preparing!). I also recommend having the right equipment at hand - basics like a good apron, plenty of tea towels and the right utensils make every difference to how much you enjoy cooking. With things like spring rolls and sausage rolls, be sure to have a good space cleared on your bench top so you have plenty of room to set the pastry out and roll the ingredients up. A few little dipping pots of sauce are a great idea with my spring rolls or sausage rolls too; a straight up table sauce, usually tomato for the sausage rolls, but with the spring rolls I like to mix my Ginger Chilli Sauce with a little soy sauce for something different. -MB Read the rest...
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