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Purple sugarcane lamb shank with purple butter potatoes and roasted asparagus

A South American variety marked by violet skin and flesh, the purple potato is earthy and has a tad nutty flavour, a great complement to lamb shank.

Warm gruyere cheese tart with grapes, smoked chicken and spinach

This savoury tart makes for a great communal dish. The Swiss cheese is the perfect ingredient partner as it’s sweet yet subtly salty with a grainy mouthfeel.

Pan-fried chicken roll with port salut cheese stuffing

This semi-soft pasteurised cow’s milk cheese hails from Brittany and sports an unmissable orange crust. It has its origins as a monastery cheese as it was invented by 19th century Trappist monks.

Sauternes curd with tea marinated prunes

Sauternes Curd with Tea Marinated Prunes

Roast duck with cabbage-chestnut stuffing and port wine sauce

Roast Duck with Cabbage-Chesnut Stuffing and Port Wine Sauce

Sashimi of spottail bass with radish, cucumer & plum dressing

Sashimi of Spottail Bass with Radish, Cucumber & Plum Dressing

Oven baked robiola three milk cheese with veal juice scent of honey and thyme

Oven Baked Robiola Three Milk Cheese with Veal Juice Scent of Honey and Thyme

Homemade pumpkin casoncelli with taleggio cheese fondue and walnuts

Homemade Pumpkin Casoncelli with Taleggio Cheese Fondue and Walnuts

Buffalo ricotta cheese souffle with caramelised figs and parmesan cream cheese

Buffalo Ricotta Cheese Souffle with Caramelised Figs and Parmesan Cream Cheese

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