Fresh pasta versus dried
The texture of quality dried pasta is like worn suede, if you can imagine that, not smooth, not furry but somewhere in between.
The texture of quality dried pasta is like worn suede, if you can imagine that, not smooth, not furry but somewhere in between.
Add a few grates of nutmeg to give a spicy whiff to vegetables and meats.
Use seasonal vegetables to help the budget.
Sultanas add sweet and juicy pops of flavour to dishes.
The most important point with minced (ground) meat is to use it fresh. The extra handling and exposure to air makes it more vulnerable than fresh joints.
Letting a dill plant go to flower reaps rewards.
Feijoas are legendary in a crumble, but there’s plenty more you can do with them.
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