Here's a man-sized Christmas BBQ idea, featuring Bangalow sweet pork. Use a robust honey that will survive the intense heat from the BBQ. Be careful not to let it burn! I've used a four point pork rack from Trevor Mead Quality Meats which will feed four hungry folk with a big chop each or no doubt up to six - if you're keen to share. Enjoy, Sammy. https://www.foodhealthwealth.com/how-to-make-gravy/ https://www.foodhealthwealth.com/gluten-free-christmas-cake/ … [Read more...] about Honey Glazed BBQ Pork rack
Christmas
How to make cranberry sage stuffing
How to make cranberry sage stuffing … [Read more...] about How to make cranberry sage stuffing
No Bake Chrissy Puds
Twice cured ocean trout with horseradish dressing
This festive favourite is always a hit. My recipe was inspired by this one by Jamie Oliver. I prefer ocean trout as flavour is more subtle than salmon, allowing the nuances of both cures to shine through. Allow up to 3 days to complete the process, and if you have more time, then keep curing for 2 days per cure. Enjoy. Cure 1 1.5 kg ocean trout fillet, skin off, pin boned 2 beets, peeled, cut into 4 pieces 1 orange, zest only 2 lemons, zest only 6 tablespoons salt 2 tablespoons coconut … [Read more...] about Twice cured ocean trout with horseradish dressing
Healthtalks TV Happy Christmas
We had a cracker of a time shooting season two of HeathtalksTV in Melbourne this month. Graciously hosted by organically minded friends (whom I have known since my Collingwood days) Walter and Dorota Trupp from Trupp Cooking School who let us use their fab kitchen located near the Prahran Market in Melbourne. Here's our final segment for 2012 and what a hoot it is! Get the superfood deluxe Totes Amazeballs recipe here … [Read more...] about Healthtalks TV Happy Christmas
Festive cheery cherry, berry and almond tart
This stunning tart was inspired by the Christmas edition (Dec. 2010) of Australian Gourmet Traveller and we made it very late on Xmas night - when we clearly did not need anymore food! It was an absolute triumph and quite easy to bake, just a little time consuming. I changed the recipe slightly to make it gluten free and suit what I had on hand, however all due respect must go to the source - and cherry sauce! Cherry-vanilla jam 300 gm cherries, pitted 220 gm (1 cup) caster sugar Juice … [Read more...] about Festive cheery cherry, berry and almond tart