Thursday, April 30, 2015

Banoffee Loaf with Anzac Crumble


30 April


I greet pulling my winter coat out of the cupboard with a mix of trepidation and hope that I left money in the pocket. No such luck this year, but it did get me excited to head to Christchurch for the Food Show, where Dish will be for the next three days. Come and say hello, and take advantage of our amazing subscription offer!
Online Editor,
RECIPE

Banoffee Loaf with Anzac Crumble

A lovely moist banana loaf studded with chunks of toffee gets topped with an Anzac biscuit crumble. For total indulgence serve with the whiskey salted caramel sauce (bowl of cream optional) and enjoy with friends!

View Recipe

Feuillet├ęs Ricotta Figue (Ricotta and Fig Pastries)

Taken from the first cookbook of one of Australia's most experienced patissiers, Jean Michel Raynaud, this elegant French recipe makes the most of fig season.

View Recipe

Smokey North African Beans

Huge on flavour and quick to make, I’m absolutely in love with this recipe! It has the perfect amount of spice and incredible depth of flavour. Preserved lemon gives it a luscious fresh kick.

View Recipe

No comments:

Post a Comment