Food

Treats from the Summer Grill
Jun 18, 2009 | | Back Issues | Departments | Summer 2009 | The Country CookA light main course should allow your guests the opportunity to enjoy the citrus cheesecake which can be prepared days in advance.

The Country Cook: A Victorian Tea
Mar 21, 2009 | | Back Issues | Departments | Spring 2009 | The Country Cook
Root Vegetables for Winter Warmth
Nov 18, 2008 | | Back Issues | Departments | The Country Cook | Winter 2008A basic tomato sauce is used as a topping for our simple cannelloni dish.

Cook it and they will learn
Sep 15, 2008 | | Back IssuesThe culinary arts program at ODSS has found a way to kids’ hearts and minds through their stomachs.

Marvellous Mushrooms
Sep 15, 2008 | | Autumn 2008 | Back Issues | Departments | The Country CookIn 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 | Summer 2008 | The Country CookSalad, brussel sprout flan and wafer cups with berries and cream.

Time to buff the barbecue
Mar 23, 2008 | | Back Issues | Departments | Spring 2008 | The Country CookWe 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 | The Country Cook | 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…
The Menu is the Message
Jun 21, 2007 | | Back IssuesFeast of Fields connects the links in the local food chain in an annual festival of fun and flavour.

Light fare for Spring
Mar 22, 2007 | | Back Issues | Departments | Spring 2007 | The Country CookThe 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.

Hoisin-Black Bean Flank Steak
Mar 21, 2006 | | Main DishesRemember, the amounts given here are guidelines. Taste the marinade as you make it and adjust the ingredients until you get a balance of flavours that pleases you.

Oat and Wheat Bran Muffins with Blueberries and Flax
Mar 21, 2006 | | DessertsEven Becky would approve of these healthy high-fibre muffins loaded with her favourite grains. The oat bran reduces LDL (bad) cholesterol and the wheat bran makes you regular. The blueberries…