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Risottata is a risotto-style way of cooking pasta. So easy to make, just add the pasta to the saucepan with liquid and stir until tender and the sauce has thickened.
You can’t go wrong with seafood beautifully charred on the bbq. Can’t decide between king prawns, squid and scallops – why not have them all? Variously topped with hibiscus salt, a lightly sweet and zippy ancho chilli romesco sauce, and a mint and taramasalata dressing – this spread has all bases covered.
This macaron masterpiece is a spectacular addition to any celebration. The cake has the warming flavours of ginger, nutmeg and cinnamon, and is topped with a decadent white chocolate mousse, cream and macarons – what more could you want? And to top it all off, it’s gluten-free so everyone can enjoy!
Des Harris, Culinary Director for Hilton Auckland shares his recipe for flame-grilled diamond shell clams.
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