Sandra Cranston-Corradini
Sandra Cranston-Corradini is the proprietor of the Cranston-Corradini School of Cooking.
Country Cook: Hearty Fare for a Winter’s Eve
Our Country Cook, Sandra Cranston-Corradini, serves up eggplant lasagna, chicken with lemon and fennel and chocolate volcano.
Cooler days Warmer food
Our main course, a succulent leg of lamb, takes advantage of the season’s apple harvest. We suggest serving this meal with roasted root vegetables.
Treats from the Summer Grill
A light main course should allow your guests the opportunity to enjoy the citrus cheesecake which can be prepared days in advance.
Root Vegetables for Winter Warmth
A basic tomato sauce is used as a topping for our simple cannelloni dish.
Marvellous Mushrooms
In our salute to the wild and cultivated varieties, we are featuring a creamed soup, a pie and a bruschetta.
A light meal, richly flavoured
Salad, brussel sprout flan and wafer cups with berries and cream.
Time to buff the barbecue
We recommend grilling red snapper, which is the most popular of the 250 or so varieties of snapper.
Quick Fixes for Holiday Guests
The holiday season invariably means entertaining family and friends – who sometimes drop in by surprise. Having a few items in the freezer helps make the surprise a pleasant one…
Light fare for Spring
The tips of fresh asparagus should be dry and tight. If they look feathery or open, although they are still usable, they have passed their prime.
