Cooking

Good food, good wine and most importantly, good health.

Serves 6

Ingredients

24 lamb cutlets

150ml pomegranate molasses

Lebanese flat bread or garlic flatbread

Plain yoghurt to serve

Chris has Andrea Loucas in studio revealing the best of the Gourmet Traveller Awards, 2014…..and takes a look at the Prime Minister’s wine cellar. Have some of the best Aussie drops been left out??

Good food, good wine and most importantly, good health. Celebrity chef Luke Mangan joined by Sue Dodd from Sydney Markets, Erik Poole from Sydney Fish Markets, wine expert Peter Bourne and Anthony Puhariach the butcher.

Serves 4

 

Curry Ingredients

2 tbsp shallots, chopped finely

4 tbsp coriander leaves, chopped finely

2 tbsp lemongrass, chopped finely

1 tbsp garlic, chopped finely

Ross Greenwood speaks to George Pompei the owner of  Pompei Pizza about his pizza vending machine in Westfield Chatswood

Good food, good wine and most importantly, good health.

Serves 12

Ingredients

175g raisins

125ml dark rum

8 large croissants, torn into large pieces

100g milk or dark chocolate buttons

Stu Gregor joins Chris Smith in studio with Good Tucker – and brings along tea expert Renee Creer. Renee is from the Sydney Tea Festival and talks everything from caffeine levels through to making a good strong beverage.

Good food, good wine and most importantly, good health.

Serves 4

Ingredients

4 x whole Rainbow Trout (approx. 250-300g each), cleaned

Sea salt

4 sticks lemongrass, white part only, sliced

4tsp curry powder.

Mustard Sommelier Elodie Charlotte-Cleria will tell you why, as she visits Sydney to launch a boutique mustard store in Mosman. Located in Bridgepoint, La Maison Maille will feature forty mustards and other condiments.

Chris Smith talks wine today – with resident guest Stu Gregor and the author of The Australian Wine Companion, James Halliday. They talk about how to test and select good wines.

Good food, good wine and most importantly, good health. Anna Lisle, joined by Sue Dodd from Sydney Markets, Gus Dannoun from Sydney Fish Markets, wine expert Peter Bourne and Jackie McMillan's Pub of the Week.

Serves 4

Ingredients
1 kg pumpkin, I love using Jap or kent
2 tablespoons olive oil
1 teaspoon ground cumin

1 teaspoon ground coriander

INGREDIENTS

2 tablespoons of olive oil

1.5kg piece of pork neck

9 shallots, halved

1.5 cups of chicken stock

1/3 cup of white balsamic vinegar

1/4 cup of honey

Ross Greenwood speaks to Nick Moratis  and  Deborah Corrigan a kale farmer about the kale shortage

Good food, good wine and most importantly, good health. Anna Lisle, joined by Sue Dodd from Sydney Markets, Gus Dannoun from Sydney Fish Markets, wine expert Peter Bourne and Anthony Puhariach the butcher.

Chimichurri is an Argentinean sauce that works perfectly with grilled meats and seafood. Here, it works perfect to cut through the richness of the pork belly and mash.

Serves 4

Luke Grant catches up with Dietician Susie Burrell about home-delivered v frozen meals, organic vegies and apple cider vinegar.

   

Pages

Subscribe to Cooking