Recently opened, Thirty Six by St James’s Park serves up a homely, hearty dish, perfect for when the weather turns horrid.
Recently opened, Thirty Six by St James’s Park serves up a homely, hearty dish, perfect for when the weather turns horrid.
Now 30 years old, Le Caprice celebrates by sharing the recipe to this classic dish.
This is a simplified bread recipe, which can be adapted to create a host of different breads, the recipes and ingredients for which are listed below, from Hugh Fearnley Whittingstall’s River Cottage Baking.
SBS editor Alix Clark covers Slow Food Perth’s ‘Slow food at the edge of the world’ cultural conservation project in the Oct 2011 edition of Feast magazine. ‘We talk to four migrants and refugees in Perth about their cultures…and the foods of their homelands,’ Alix writes. ‘Many of the recipes have been passed down by oral tradition…’ Buy Feast or subscribe on-line
The food writer Anna Del Conte has been teaching her 12-year-old granddaughter, Coco, to cook for years.
Some of the Telegraph’s favourite couscous recipes
Anna Hansen fuses classic ingredients with exotic flavours in her restaurant the Modern Pantry, and has now created a book of her recipes
Anna Hansen fuses classic ingredients with exotic flavours in her restaurant the Modern Pantry, and has now created a book of her recipes
In her recipes for May, Rose Prince enhances early-summer produce with the tastes, colours and scents of fresh flowers
