Bay leaves
Fresh bay, strongly aromatic, like pine needles, eucalypt and lemon all crushed together, with a scattering of floral blossoms on top.
Fresh bay, strongly aromatic, like pine needles, eucalypt and lemon all crushed together, with a scattering of floral blossoms on top.
To check cooked meat for doneness, including beef steaks, press with tongs, or your fingers. Read more.
The chooks are going off! Spring fever. Laying like crazy. That’s good!
I love the striking colour of radicchio and the way it lifts a bowl of green salad … and it’s refreshing minerally bitter bite in other dishes.
Cabbage is always there at the supermarket, cheap as chips, but most of us walk past it filling our trolleys with more expensive, often out-of-season produce.
Feijoas are legendary in a crumble, but there’s plenty more you can do with them.
Crackling. CRUNCHY crackling. Gorgeously golden, so fingerlickin’ salty, and so perfectly crackled you hear it shatter in your ears, and all lined with a layer of sweet creamy fat that melts on your tongue. OMG! Died and gone to heaven with this one.
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