This is an easy but delicious entrée for Christmas that can be prepared ahead of time. It was inspired by a dish from Ester, a truly wonderful Sydney restaurant, where, to intensify the flavour, the beetroot is cooked, then dehydrated, then roasted again. The result is sensational, but to minimise the fuss we’ve simply roasted the beetroot ….
ASPARAGUS WITH SAUCE GRIBICHE
SAMBUSAKS
A DOUBLE ACT
WHITE GAZPACHO
For me, tapas is a wonderful invention. Lots and lots of tastes and textures, in miniature, offer the opportunity to try many different dishes without looking like, well, the glutton I may well be. It was in my favourite tapas bar that I discovered the thick, garlicky, pale, richness of White Gazpacho ….
TICKING THE BOXES WITH PRAWNS AND TOMATOES
PRESERVING AVOCADOS
We have an avocado tree in our garden, which provides us with a good supply of avocados most of the year. Despite sharing them with the birds, fruit bats and friends, we often have a surplus, so I decided to try my hand at preserving a few for the odd lean month and to pack into handsome jars to give as gifts ....
TOO HOT TO EAT? COOL IT.
VIBRANT VEG
ENTREE CHRISTMAS DAY
Two of our trio have been to Greece this year and we’ve noticed an ever so subtle leaning to the flavours of that region sneaking into our Christmas menu. Dill, marinated feta, oregano, figs, nuts, dried beans and the like have all made an appearance in our recipes but in a deliciously understated way ...