A gin punch recipe from Archie Rose Distilling Co in Sydney that brings out the pear and honey botanicals of their Distiller's Strength gin. Throw everything into a bowl and the party's begun.
Savarins recipe - Preheat oven to 180°C. Combine milk, sugar and yeast in a bowl, stand until foamy (8-10 minutes), then mix in butter and egg. Add flour and a pinch of salt and stir with your hand until smooth.
For this modern take on the classic French chicken chasseur, we've kept the brandy and added honey, wholegrain mustard, rosemary and a splash of sherry vinegar to make the sauce sing.
Warm pear and brandy winter trifle recipe - For brandy-roasted pears, preheat oven to 180C. Stir pears with sugar, brandy, and orange rind and juice in a bowl to coat evenly.
