Wine columnist and connoisseur DENNIS KNILL gives his views on two of St Hugo’s wines for the month.
Sunshine Coast-based Kiwi chef Andy Hearnden has worked the world over – and cooked at some of its finest restaurants such as Sydney’s famed French bistro, Felix, and Tom’s Kitchen in London.
The story of how one kind deed led to the founding of one of Aotearoa’s most worthwhile – if somewhat bittersweet – charities, The Cake Detective.
Tahini with fish is a common pairing in Middle Eastern countries. The creaminess of tahini is a much healthier – and, in my opinion, much tastier – alternative to butter, and it works brilliantly. Crispy panseared barramundi with its flaky delicate flesh is the perfect partner to tahini’s creaminess and is super quick to prepare.
Cannellini beans are the perfect blank canvas for any salad. They soak up dressings beautifully and their creaminess provides the perfect contrast to crisp herbs and veggies.
