Doughnut recipes

Orange spiced roast baby beets and onions with tender eisbein

1 hour, 30 minutes

Fresh figs with hot espresso syrup

15 minutes

Cooking with

Warm amarula rice pudding with drunken pears

30 minutes

Radicchio with “Mostorda di frutta” and prosciutto

Beetroot recipes

Figs poached in Pernod and served with crème fraîche and freshly cracked black pepper

Gorgonzola, pear and fennel salad with fig, star anise and muscadel coulis

15 minutes

Duck recipes

Mandarin and oriental spiced Pekin duck

3 hours

Duck recipes

Crispy five-spice duck breasts

25 minutes

Ruby fruits with spicy raspberry Shiraz sauce

30 minutes

Ruby fruits with spicy raspberry Shiraz sauce

By TASTE

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

cup organic Shiraz
2 cups organic-raspberry juice
1 star anise
1 stick cinnamon
1 organic red chilli, split (optional)
8 small organic plums
1 thick slice organic watermelon, cut into chunks, for serving
1 bunch organic red seedless grapes, for serving

Method

Simmer the wine, juice and spices over a brisk heat, uncovered, for 30 minutes, or until reduced and syrupy.
Add the plums then cover and reduce the heat to a gentle simmer.
Poach for 10 minutes or until the plums are just tender. Leave to cool then chill.
Spoon the plums into dessert bowls then add the watermelon chunks and grapes, and serve.

Cook’s tips: If you prefer, don’t poach the plums, simply slice them and serve with the sauce.
For a decadent dessert, serve with organic yoghurt or cream.

Per serving: 744.3kJ, 1.3g protein, 0.4g fat, 34.2g carbs

TASTE’s take:
In Mexico, fresh fruit at road-side stalls is served sprinkled with chilli powder and fresh lime juice. It’s unexpected, but delicious, and is also where the idea behind the chilli in this sauce originated. However, if the combination of heat and sweet is not to your liking, simply leave it out.

Harissa-battered hake

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Pumpkin or butternut fritters

Malva pudding

Orange spiced roast baby beets and onions with tender eisbein

Fresh figs with hot espresso syrup

Warm amarula rice pudding with drunken pears

Radicchio with “Mostorda di frutta” and prosciutto

Spicy marinated beetroot

Figs poached in Pernod and served with crème fraîche and freshly cracked black pepper

Gorgonzola, pear and fennel salad with fig, star anise and muscadel coulis

Mandarin and oriental spiced Pekin duck

Crispy five-spice duck breasts

Ruby fruits with spicy raspberry Shiraz sauce

Ruby fruits with spicy raspberry Shiraz sauce

Ingredients

Method