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Pepper Jelly

Sep 18, 2020 | Tony Reynolds | Recipes

This sweet and spicy pepper jelly is a perfect accompaniment to a cheese and charcuterie platter.

Melanzane Sott’olio Eggplant Antipasto from Connie’s Kitchen

Sep 18, 2020 | In The Hills | Recipes

Many of Connie Arteaga’s long list of handmade preserves – think passata or eggplant antipasto – have their roots in her native Sicily.

The final dish looks like a minimalist painting, including a swipe of garlic maple purée, crumbles of bacon and toasted brioche atop wisps of bitter greens. James insists I sample everything in each bite to balance the buttery torchon. He’s right. Tiny cubes of jellied Champagne are almost invisible on the plate, but pop in my mouth. Photo by Pete Paterson.

Foie Gras Torchon

Mar 26, 2018 | Tralee Pearce

At the Millcroft Inn & Spa, executive chef James Buder uses maple syrup in his foie gras torchon.

In a sauce pot, mix pickling spice, garlic, sugar, water and red wine vinegar. Bring to a boil. Remove from heat. Let cool for 5 minutes. Place red onions in a dish and pour pickling liquid over until just covered. Set the dish in the fridge for 10 minutes. Photo by Pete Paterson. Styling by Jane Fellows.

Pickled Red Onions

Mar 21, 2016 | Tralee Pearce | Sauces

A multi purpose condiment, great on salads, on the side or on Chorizo and Charred Asparagus Tacos.

Honey Garlic Chicken Wings

Honey Garlic Chicken Wings

Feb 8, 2015 | In The Hills | Food | Recipes | Winter 2014 Recipe Contest

Oven roasted honey garlic chicken wings make a great appetizer or main – serve with carrot and celery sticks or a salad.

crispy Kale Chips

Spicy Kale Chips

Aug 15, 2013 | In The Hills | Recipes

Crispy, salty, totally addictive snack made from kale.

Wild Dumplings

Aug 17, 2012 | In The Hills | Back Issues | Food | FOOD Autumn - Winter 2012 | Recipes

Always use proper identification when preparing wild foods.

mustard pretzel bites

Yellow Mustard Pretzel Bites

Jun 20, 2012 | In The Hills | Blogs | Food | From Scratch Catering | Recipes

From Scratch chef Kelly Pleadwell resolved the build-up of mustard jars in her fridge
with these tangy treats.

Heirloom Tomatoes with Buffalo Mozzarella

May 16, 2012 | In The Hills | Recipes

There’s just no comparison in taste! If you’re a foodie, you must move towards heirloom tomatoes. You’ll get completely spoiled once you move to the heritage tomato camp.

Asparagus Hot Dog

Asparagus Hot Dog

May 16, 2012 | In The Hills | Food | Recipes

Honour this “first taste of spring” by making a delicious asparagus hotdog.

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