Roasted mushroom, chorizo & chickpeas with pesto polenta
SALIFE » Wine & Dine
by Tanya Green
6d ago
Roasted mushroom, chorizo & chickpeas with pesto polentaserves 4 500g assorted small mushrooms 2 chorizo, sliced 800g tinned chickpeas, drained ¼ cup oregano leaves 4 tbsp olive oil sea salt & cracked black pepper 8 tbsp store-bought pesto ½ cup fine polenta 500ml chicken stock 250ml milk grated parmesan to garnish Preheat oven to 190C and line a large oven tray with baking paper. Place mushrooms, chorizo, chickpeas and oregano into a medium bowl. Add olive oil, season with salt and pepper, mix well and spread out in a single layer onto the tray. Roast for 20 minutes. Meanwhile, bring ..read more
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Pistachio, pear and ricotta cake
SALIFE » Wine & Dine
by Tanya Green
2w ago
Pistachio, pear and ricotta cakeThis cake may seem complicated, but I have broken it down into stages to make it easier and more efficient. total ingredientsMakes 10-12, 4cm cakes. *If you don’t have 4cm moulds, improvise with plastic tubes or rolled-up strong plastic sheets. Brush with almond oil for ease of removal. 6 eggs 380g caster sugar (200g for pistachio biscuit + 60g for syrup + 120g for ricotta) 275g pistachio, ground very finely 100g plain flour, sieved 1 orange, zest only, finely chopped 75g unsalted butter, melted and cooled 100ml pear juice gel green colouring, optional 200g well ..read more
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History in a bottle
SALIFE » Wine & Dine
by Tanya Green
2w ago
Whale of a timeLet’s get this secret history business off to a seriously big picture start, with a hefty timeline set at about 34 million years ago. That’s right; no 180-year-old-vines, here … at least, not to begin this story, anyway. It’s an ancient secret that we begin with. This 34 million-year figure is actually the age of the limestone – determined by scientific dating – wrapped around a fragment of primitive whale bone that was discovered in 2004 inside a cave network under a vineyard in the Wrattonbully region of the state’s Limestone Coast. This cave network was discovered during ripp ..read more
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Preserved sardines with heirloom tomatoes and pickled onion
SALIFE » Wine & Dine
by Tanya Green
1M ago
Preserved sardines with heirloom tomatoes and pickled onion serves 12 for pickled onions1 purple onion (the darker the better), peeled and sliced into rings 1 cup apple cider vinegar 1 cup water 1 tsp salt 1 tsp peppercorns 1 bay leaf 1 tsp fennel seeds Place all ingredients except onion in a small pot. Bring to the boil, then add the sliced onion. Bring back up to the boil then allow to cool all together in the fridge overnight. for sardines500g cleaned sardine trunks or fillets 1L water 35g salt 1L apple cider vinegar 4 cloves garlic, peeled and sliced ½ bunch parsley, roughly chopped (stem ..read more
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Beef short rib, shallot, pickled beans and celeriac
SALIFE » Wine & Dine
by Tanya Green
1M ago
Beef short rib, shallot, pickled beans and celeriac braised short rib3-4 short ribs 4 litre beef stock 1 bottle red wine 4 garlic clove 2 carrots, chopped roughly 1 onion, chopped roughly 2 sticks celery, chopped roughly 4 bay leaves 6 sprigs thyme Pre-heat oven to 150C. Place ribs in tray bone side down, add rest of ingredients and cover with aluminium foil. Place in oven and allow to braise for 3 hours until tender. Remove from oven and allow to cool on bench or cut into desired portions and serve immediately. Strain liquid and keep for serving. pickled beansflat beans long butter beans 250m ..read more
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Three minutes with food icon Cheong Liew
SALIFE » Wine & Dine
by Ben Kelly
1M ago
BEN What keeps you busy these days, Cheong? CHEONG I live in Fullarton with my wife Mary, and I keep busy helping look after grandchildren – I’ve got seven – and gardening. I also do some collaborative dinners with Australian chefs. BEN Tell me about your first book, My Food? CHEONG It was written by Elizabeth Ho and it came out in 1995 at the same time as I joined the Hilton Hotel. It was popular among chefs and people in the trade. I often see it being used by chefs today, which means it hasn’t gone into the $2 bin just yet! Chefs I meet often say, “I’m still using your book”, which is reall ..read more
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Recipe: Chicken katsu with green slaw
SALIFE » Wine & Dine
by Tanya Green
1M ago
Chicken katsu with green slaw serves 4 4 skinless chicken breasts, each 250g ⅓ cup plain flour salt and cracked black pepper 1 egg ⅓ cup milk 3 cups panko breadcrumbs ⅓ cup sesame seeds vegetable oil for shallow frying ¼ wombok, finely sliced 1 fennel bulb, finely sliced 2 asparagus spears, thinly sliced with a vegetable peeler 8 snow peas, julienned snow pea tendrils to garnish lime halves to serve for dressing½ cup buttermilk ¼ cup mayonnaise 1 tbsp dijon mustard 2 tsp apple cider vinegar 1 tsp sugar for avocado mayonnaise½ avocado 1 egg yolk 1 tsp dijon mustard 1 tbsp lime juice ⅓ cup veget ..read more
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Mother’s Day beetroot brownies
SALIFE » Wine & Dine
by Zoe Rice
1M ago
220g beetroot 250g unsalted butter diced 180g dark chocolate (70% cocoa solids), roughly chopped 2 tsp orange zest finely grated 250g rapadura sugar or light brown sugar 3 extra-large eggs lightly beaten 1 cup whole meal plain flour sifted 1/4 cup cocoa sifted 1 tsp ground cinnamon 1/2 tsp ground ginger 1 cup walnuts chopped Preheat oven to 180°C (160°C fan-forced). Lightly grease and line a 20cm x 20cm square brownie tin with baking paper. Place beetroot in small saucepan covered in water, over a medium-high heat. Bring to boil and cook until tender. Drain, allow to cool, before removing skin ..read more
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Lunch on the Hill
SALIFE » Wine & Dine
by Tanya Green
2M ago
A procession of white-shirted servers marches down the path beside the iconic Adelaide Oval scoreboard. They’re bound for a long table, clad in a white tablecloth, topped with blooms from Studio Botanic. The team is working like a well-oiled machine to host a very special lunch to celebrate SALIFE turning 20 years old, bringing together some of the state’s best food and beverage producers. On the other side of the Oval in the Bespoke Wine Bar & Kitchen, guests are beginning to congregate and make their way across the hallowed turf to the lavish setting. It’s a fitting time to celebrate – n ..read more
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Truffled sweetcorn risotto
SALIFE » Wine & Dine
by Tanya Green
2M ago
Truffled sweetcorn risotto serves 6 1 litre vegetable stock 100ml olive oil 1 brown onion, peeled and finely diced 4 cloves of garlic, crushed ½ bunch of picked thyme 400g Arborio rice 200ml white wine juice of 2 limes 1 tin of creamed corn 150g corn kernels taken off the cob (infuse the cobs into the vegetable stock) ½ bunch of chives, chopped ½ bunch parsley, chopped 100g butter, diced 100g grated parmesan cheese 100g truffle, paste or fresh truffle oil to finish (optional) In a pot, bring vegetable stock up to a simmer, then switch off the heat and set aside. Off the heat, in a large heavy ..read more
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