QUINCES WITH GINGER CUSTARD

Learn to Cook with Showcook

Quince, a member of the rose family, is an intriguing and quite underrated fruit with a warm yellow, almost downy skin. 

THE SEPHARDI CULINARY TRADITION

By Elsie Menasce

 ‘The Sephardi Culinary Tradition’ encapsulates and celebrates the story of a Jewish orthodox community which existed on Rhodes until World War II.

DESTINATION: AUSTIN

Join us on a voyage of discovery with Jane Baxter Lynn!

Jane Baxter Lynn shares with us one of her favourite places to visit  - the capital city of Texas, located in ‘Hill Country’, a scenic landscape of rolling hills, great lakes and rivers, and fields of beautiful Bluebonnets, native only to Texas, which bloom in spring. 

Austin known as the live music capital of the world, where music is eclectic, weird is acceptable, and the cuisine is mouthwatering. Austin is different.

LET FOOD BE YOUR MEDICINE

By Sally-Ann Creed

Nutritionist and author, Sally-Ann Creed, after many years of ill health, found that it took good nutrition and an excellent array of high potency nutrients to regain her health and strength. 

SAVVY KIDS

By Sarah & Rupert McKerron
With Linda McCourt 

Sarah and Rupet McKerron have certainly hit the jackpot once again with their new cookbook ‘Savvy Kids Menus’, which follows ‘Savvy Kids Food’. The children have grown and Sarah is a typical busy working mum, increasingly concerned about the way children eat today. What she aims to do in this book is to provide parents with a blue print for the best possible start in life.

ADDITIVES

By Linda McCourt-Scott

Prepared and processed foods may offer convenience, but they are also likely to contain some of the 3000 food additives around today. Additives have a host of adverse effects - and children are especially susceptible.

COCKTAILS MADE IN HEAVEN!

LEOPARD BAR & LOUNGE
The Twelve Apostles Hotel & Spa

TRIPLE MUSHROOM SOUP

Learn to Cook with Showcook

There are certain soups that are a must in a cook’s repertoire - French onion is one and an excellent mushroom soup is another. 

RUBARB COMPOTE
WITH NUT BISCOTTI

Learn to Cook with Showcook

Although rhubarb is treated as a fruit, botanically speaking it is a vegetable. Most often stewed or made into homely crumbles and pies. Its tart flavour is complemented by ginger and orange, and marries well with custardy desserts and rice puddings.

COUSCOUS & BRAISED LEEKS
WITH TOMATO AND BASIL

Learn to Cook with Showcook

The leek is a member of the onion family with a fragrance and flavour that is milder and subtler than its pungent cousin.