The Country Cook
Country Cook: Hearty Fare for a Winter’s Eve
Nov 15, 2009 | | Back Issues | Departments | Food | Winter 2009Our Country Cook, Sandra Cranston-Corradini, serves up eggplant lasagna, chicken with lemon and fennel and chocolate volcano.
Cooler days Warmer food
Sep 15, 2009 | | Autumn 2009 | Back Issues | Departments | FoodOur 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 | | Back Issues | Departments | Food | Summer 2009A 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 | | Back Issues | Departments | Food | Winter 2008A basic tomato sauce is used as a topping for our simple cannelloni dish.
Marvellous Mushrooms
Sep 15, 2008 | | Autumn 2008 | Back Issues | Departments | FoodIn 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 | | Back Issues | Departments | Food | Summer 2008Salad, brussel sprout flan and wafer cups with berries and cream.
Time to buff the barbecue
Mar 23, 2008 | | Back Issues | Departments | Food | Spring 2008We 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 | | Back Issues | Departments | Food | Winter 2007The 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 | | Back Issues | Departments | Food | Spring 2007The 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.