Dinner Recipes | Food & Home Magazine

Christmas

Deboned rolled turkey stuffed with pancetta, walnuts and parsley

February 4, 2010

In Dinner

Ostrich burger with wasabi aioli

February 4, 2010

TO DRINK: Amber Ale Beer, with gentle hops to bring out the complexities of the burger, and a medium smoothness that does not overwhelm food.

In Dinner

Traditional turkey with two stuffings

February 4, 2010

Every December we fall in love with tradition, but there’s more than one way to truss a turkey. Traditional turkey with two stuffings is a great mix of the…

Beef

Beef-stuffed tomatoes

June 30, 2009

Beef-stuffed tomatoes are hearty mains that are full of robust flavour, but won’t leave you feeling uncomfortably stuffed. These flavours are perfect together. Rich, tender and delicious!

In Dinner

Braised lamb shank pie

June 26, 2009

Braised lamb shank pie has it all. The lamb in this pie cooks down until it is incredibly tender; falling apart to make a tasty and succulent filling. It…

Beef

Sticky beef stir-fry with sprouts

June 26, 2009

In Dinner

Risotto with tomato confit and tomato parchment

June 25, 2009

The tomatoes are slowly poached in olive oil, intensifying the flavours without losing substance. Use the leftover oil in salad dressings or for cooking.

In Beef

Fillet of beef with porcini mushroom gravy, mashed potatoes and stir-fried vegetables

June 23, 2009

Fillet of beef with porcini mushroom gravy, mashed potatoes and stir-fried vegetables is the ultimate comfort dish. These delicious flavours are perfect together and will satisfy you every…

Beef

Cubed beef fillet marinated in chilli and fennel

January 6, 2009

In Beef

Rosemary-baked flat rib served with semolina coated roast potatoes

January 6, 2009

Step up your rib game with rosemary-baked flat rib served with semolina coated roast potatoes! Tender, crispy, and absolutely delicious. To drink: Robertson Winery Cabernet Sauvignon is smooth…

In Beef

These classic tapas meatballs are known as “albondigas” and have been made in Spain for more than 500 years. Albondiga is from the Arabic word “al-funduq”, meaning “hazelnut”, which refers to their original size and shape. These days they’re made slightly bigger, about golf ball-size.