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Modern Classics: Seventies recipes reinvented, part II

Before Instagram and the rise of the food stylist, recipe books were utilitarian items.  Dog-eared and food-smeared, inside their worn covers lay culinary gems passed down from generation to generation. Belinda Neame takes inspiration from our mothers’ kitchens, reinventing four of yesterday’s classics for today’s table. 1970s Prawn Cocktail to 2017 Prawn cocktail salad INGREDIENTS […]

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Recipe: ANZAC Biscuits

I don’t think the 25 April of any year has gone by in our house without the oven pumping out a few batches of ANZAC biscuits. It sometimes seems as much of a tradition as the Dawn Service or march, but what’s the actual story behind these biscuits? How did a concoction of rolled oats, […]

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Rhubarb Mint Julep

Made with homemade rhubarb compote, this rhubarb mint julep is a fresh twist on a traditional favourite.  Cheers to Friday! What you need Small saucepan Blender/food processor Julep glasses Muddling stick Ingredients For the rhubarb compote:  3-4 stalks rhubarb, chopped into 2cm pieces 3/4 cup white sugar For the juleps:  One part rhubarb compote 3-4 fresh mint leaves Two […]

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Coffee Caramel Milkshake

THE only way to wake up every morning.  A decadent milkshake made from homemade coffee caramel, ice cream and iced cold milk! What you need Small saucepan Blender Milkshake cups Ingredients For the coffee caramel (makes approx 3/4 cup): 50g (1/4 cup) white sugar 80ml (1/3 cup) thickened cream 30g butter Pinch salt 1 tablespoon instant […]

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Easy Sausage Rolls

Impress your mates with a plate of these super easy sausage rolls to share! What you need 1-2 baking trays, lined with baking paper Small jug or bowl Food processor Ingredients (Makes 32) 4 sheets puff pastry, slightly thawed 1 egg + 1 tablespoon milk, lightly beaten To serve: Poppy or sesame seeds For the filling:  […]

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The season for simple steak

What’s the best way to serve steak? Under a pile of butter… As the temperatures start their downward climb, it’s natural to want to move from summer salad eating to something a little more hearty. The Fyshwick Fresh Food Markets have four butcher shops to find the best cut of meat for this recipe. Steak […]

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Modern Classics: Seventies recipes reinvented

Before Instagram and the rise of the food stylist, recipe books were utilitarian items. Dog-eared and food-smeared, inside their worn covers lay culinary gems passed down from generation to generation. Belinda Neame takes inspiration from our mothers’ kitchens, reinventing four of yesterday’s classics for today’s table. 1970S CHOCOLATE FONDUE TO 2017 Chocolate fondue sharing platter […]

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New York Baked Cheesecake

A traditional New York baked cheesecake, a favourite that doesn’t need to be changed. What you need 23cm loose bottomed cake tin Food processor Stand mixer Baking tray Ingredients Makes 1 cake For the base 2 packets (250g) Arnotts Nice biscuits, Gingersnap biscuits or Arrowroot biscuits 1/4 cup blanched almonds 1/4 cup caster sugar 300g unsalted butter, melted […]

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Coconut Chia Pudding With Caramelised Pineapple

A lovely combination of sticky caramelised pineapple and creamy vanilla coconut chia pudding. A perfect naked treat to get you through the afternoon slump! What you need Mixing bowl 4 jars Ingredients Makes 4 1 400ml tin coconut cream 1/4 cup chia seeds 3 tablespoons maple syrup, or to taste 2 teaspoons vanilla extract 1/2 pineapple […]

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Plum and Cherry Upside Down Cake. Yes please!

Fyshwicks Fresh Food Markets is the place for the best stoned fruit – cherries and plums included. And then you cook this! Plum and Cherry Upside Down Cake Serves 10, preparation time 45 minutes, cooking time one hour approximately. This is a delicious and versatile cake and you can substitute the plums and cherries for any […]

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