NYE is just around the corner, and this delicious oyster recipe is perfect!
If you’re having friends over for the big count down, make sure you follow these tips and tricks for impressive and stress free catering:
1) Fun is foremost: A fabulous new years eve party is all about fun, so being the hostest with the mostest is crucial. Spending time in the kitchen slaving over . . . → Read More: Recipe: Oysters with sauce vierge, and our top tips for NYE entertaining
Although everyone LOVES hommous, it can be a little bit boring. We’ve given it the S&B treatment and added some punchy flavour with a good dose of coriander, which makes it fresh, light and absolutely delicious.
As a variation, you can also try adding freshly toasted cumin seeds, chilli, or even some roasted red capsicum. Remember that the chickpea cooking liquid (or liquid from the can) is gold – . . . → Read More: Recipe: Coriander Infused Hommous
Part 3. To die for. This very saucy dish is perfect for mopping up the sauce with bread, it’s almost better than the prawns themselves! . . . → Read More: Recipe: King prawns in a spicy tomato sauce – as seen in the Daily Telegraph
This deliciously updated version of the standard salt and pepper squid fuses Spanish flavours wth Chinese technique to create an unforgettable tapas style dish. The crisp and light coating is delicately seasoned and marries perfectly with the zingy saffron aioli. . . . → Read More: Recipe: Spiced cuttlefish with saffron aioli – as seen in the Daily Telegraph
Tapas has to be one of the most popular styles of food at the moment. The flavourful sharing plates are the perfect way to enjoy time iwth friends and make for easy stress free entertaining options at home. In part 1 we share our recipe for Warm olives marinated with lemon and cumin, and Garlic mushrooms in a white wine and cream sauce. Both are dead easy and very moorish. Enjoy! . . . → Read More: Recipes: Garlic Mushrooms and Warm olives – as seen in the Daily Telegraph