Posts from — May 2009

Morish is the only way to describe this dessert, but tell your guests watch out for the booze-bus on the way home as it’s fairly high in alcohol!  This famous Italian dessert, known as a Sabayon in France, is traditionally served hot.   The addition of cream in this chilled version creates a lighter-style dessert. Divine served with sponge fingers, biscotti or fresh berries, this is a perfect dinner party recipe as it can be fully prepared in advance. [Read more →]

Make the most of the late autumn vegetables with this classic French dish that is made even more delicious through the roasting process. Ratatouille is a wonderful accompaniment to grilled chicken, meat or fish and is also superb served on its own. To partially prepare this dish in advance, omit the salt at step 2, cover and refrigerate and add the salt just prior to cooking. [Read more →]

This is a perfect dessert for a cold evening, served piping hot straight from the oven. You can prepare this recipe in advance up to the end of step 7, storing the crumbles in the refrigerator and then baking just before serving time. [Read more →]

For a nation of food-lovers, we also like to waste it: last year over $5 billion worth of food was thrown out in Australia. That amounted to 3 million tonnes, about 145 kilograms per person. Put another way, it is estimated that the average Australian throws away 20% of the food they buy.

Apart from the obvious financial consequences, such waste has a huge environmental impact. We can all take steps to reduce waste: follow these tips and you’ll not only be helping the environment, but looking after your own wallet. [Read more →]

April’s fruit of the month is the pear. Pears have been grown in Australia since the arrival of the First Fleet and there are many varieties to choose from including Packham, Williams, Beurre Bosc, Corella, Nashi and Josephine.  Australia’s Williams pears are used to make the famous French liqueur poire William. [Read more →]