How to make ricotta
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These pork ribs are marinated and slow-cooked in advance, and the potato salad only improves after a day in the fridge. All that's left to do on the day is glaze and heat the ribs.
Milk ice-cream and meringue sandwiches mimic the ultra-milky taste and chew of Milkos, a milk-bar classic. Swap in your favourite vanilla ice-cream for a quicker result.
"A classic Australian snack. Potato scallops (also known as potato cakes in many states) are usually made with beer batter, but we use a tapioca flour batter, which is gluten-free and helps them stay crisp, even when coated with sauce," says Mat Lindsay. "These particular scallops taste just like salt and vinegar chips."
Cheesemaker Kristen Allan gives us the 101 on how to make ricotta from scratch – the result is fresh curds for days.
"Historically, and still today, the scallop is regarded by the French as a delicacy," says France-Soir chef Jean-Paul Prunetti. "The common...
For an even simpler version, leave out the octopus and add crisp croutons instead. Or try it with a poached egg. Or seared scallops.
Nuts are a must on the festive menu, not least almonds, the most versatile of the bunch.
Rinse the clams well to remove grit and sand. Factor in the clams, too, when seasoning the dish - they're naturally briny.
From watermelon rind pickles to nectarine, peach and orange blossom jam, now’s the time to start pickling and preserving the summer harvest....
Drink a lot over Christmas? If you're staying clear of the booze in January, your mocktails need not be boring. Here are 15 of our favourite...