Abigail Donnelly loves the nuances of dessert wine – honey sweet with a great acidity. From pairing it with creamy Gorgonzola to adding a splash of it to tomato soup, the flavour possibilities are endless. Here are some of her favourite w…
Hannah Lewry recently discovered just how incredibly versatile balsamic vinegar is. This week she takes it out of its savoury comfort zone and brings you five sweet balsamic desserts on a whole new level of delicious.
WELCOME! June’s issue of TASTE is dedicated to Italian-style cooking. One of our favourite cookbook writers, Bill Granger, shares some of the mouthwatering recipes he cooked for his family while on holiday in Italy, and our own Abigail…
Soup is one of contributing food editor Hannah Lewry’s favourite things to eat. Rain or shine, winter or summer, she’s always up for a good old bowl of heart warming soup.
The name “trifle” was initially ascribed to a dessert made of thick cream flavoured with rose-water, ginger and sugar. By the 18th century, it became commonplace to put wine-soaked biscuits on the bottom of the dessert bowl …
A mixture of cream and eggs baked into a custard and used as a garnish for consomme or broth.
A traditional British dessert made up of a thick, baked breadcrumb and custard mixture, topped with jam and meringue.
French for "a thousand leaves" , this classic dessert is made with two large oblong pieces of crisp puff pastry stacked on top of each other, each spread with whipped cream, custard, jam or fruit puree. Finally it's dusted wi…
Low gi - Glycemic Index or GI Index, is a ranking of carbohydrates on a scale from 0 to 100 according to the extent to which they raise blood sugar levels. Low GI = 55 or less Medium GI = 56 - 69 High GI = 70 or more This is a value obt…
A cream-filled pastry flavoured with almonds. Also refers to a rich custard filling containing ground almonds and used as a filling or topping for cakes and other pastries.