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Cheesemaker Kristen Allan gives us the 101 on how to make ricotta from scratch – the result is fresh curds for days.
These doughnuts riff on Redskins - intense raspberry-flavoured lollies - with pink icing and a freeze-dried raspberry topping.
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This Melbourne gelato-maker’s small-batch operation is big on flavour.
"Historically, and still today, the scallop is regarded by the French as a delicacy," says France-Soir chef Jean-Paul Prunetti. "The common...
For an even simpler version, leave out the octopus and add crisp croutons instead. Or try it with a poached egg. Or seared scallops.
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Rinse the clams well to remove grit and sand. Factor in the clams, too, when seasoning the dish - they're naturally briny.
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