There are times when I often wish I could win my own competitions and this is one of those times. I am a total fan of Iron Chef, the drama, adrenalin sophisticated set all of which result in incredible world-class food. So FoodinFocus and The Chefs Armoury have joined up to offer you this superb competition.
Monthly Archive for April, 2010
Lamb Tagine with Fresh Dates and Pistachio Couscous
Kellie Marie Thomas Food Editor Extraordinaire
Kelly-Marie Thomas our FoodinFocus guest food editor cooks up a Moroccan feast.
A tagine is a Moroccan/North African stew traditionally cooked in a heavy conical-lidded clay pot of the same name. I was lucky enough to spend the millennium new year in Marrakech and scoured the souks for a worthy specimen to take home. I cradled that huge tagine on my lap for the whole flight back…and it has been put to good use ever since!
Prep: 10 minutes Cook: 1 hour 45 minutes Serves: 4
Fresh Dates
High Tea at the Victoria Room
I love tea and cake, there is something so beautiful and indulgent about it. The Victoria Room situated on Victoria Street in Darlinghurst knows just how to cater for people like me. I interviewed the delightful Jill Jones-Evans on the show recently and she spoilt us with beautiful treats and Lee Potter Cavanagh the Victoria Room Bar Manager muddled some superb rum cocktails that I loved.
On paging through this gorgeous book I discovered that the recipes cater to my every tea and cake desire. Not only is it beautifully put together with inspired images, the recipes are simple and stylish too. Look out for my personal favourite the Devils Chocolate Cake, it comes with a warning: Do not eat this alone!
The Victoria Room and FoodinFocus are giving away one beautiful High Tea at the Victoria Room Cookbook by Jill Jones-Evans and Joe Gambacorta.
Jill Jones-Evans and Joe Gambacorta have created a beautiful High Tea at the Victoria Room cookbook. They have also shared one of the delicious recipes with us. A perfect autumn treat.
Spiced Apple Tea Cake
Eating ‘in between’ seasons can sometimes prove a challenge - Strike a balance between the months by taking a little piece of each, as in this light yet filling pie. With poached, milky flakes of smoked cod, bursting sweet corn and creamy mash, it’ll feel like you’ve taken the best of all seasons.
Serves 4
