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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

Nov 15, 2009

Our Country Cook, Sandra Cranston-Corradini, serves up eggplant lasagna, chicken with lemon and fennel and chocolate volcano.

Cooler days Warmer food

Sep 15, 2009

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

Jun 18, 2009

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

Nov 18, 2008

A basic tomato sauce is used as a topping for our simple cannelloni dish.

Marvellous Mushrooms

Sep 15, 2008

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

Jun 20, 2008

Salad, brussel sprout flan and wafer cups with berries and cream.

Time to buff the barbecue

Mar 23, 2008

We recommend grilling red snapper, which is the most popular of the 250 or so varieties of snapper.

Quick Fixes for Holiday Guests

Nov 15, 2007

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

Mar 22, 2007

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.