David LeFevre wants you to know that fish can be cool. That’s probably no great surprise coming from the new chef at the Water Grill, certainly one of the best seafood restaurants on the West Coast ...

1. Preheat oven to 300°F. Meanwhile, place a large roasting pan over two burners on medium-low. Coat pan with a thin layer of olive oil; add 16 carrots in a single layer and slowly caramelize, about 7 ...

Fiona Hoskin (the Fee of Launceston's recently closed Fee and Me Restaurant) shared her mouth-watering crayfish salad recipe in a cooking demonstration at Festivale. Follow this recipe to whip up an ...

This makes a great lunch or light dinner, perfect for enjoying outdoors on a warm evening. Poaching the chicken ensures it stays really succulent, and the ginger gives the dish a bit of zing. Serves 4 ...

2 tablespoons fresh ginger juice (finely grate a large knob of fresh ginger and squeeze pulp to obtain juice) Bring vinegar and sugar to a boil, add mango and let sit until fruit softens. Puree in a ...

Furikake lamb rack with carrot-ginger puree recipe - Preheat oven to 220C. Toss carrots in 40ml olive oil in a roasting pan, season and roast until tender (15-20 minutes).

Carrot puree: add all ingredients to a pot and boil until tender. Strain off the juice but reserve it. Add the carrots to a food processor and blend, adding small splashes of the cooking liquor until ...

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