How to build and style an Easter chocolate dessert board
Katrina Meynink
Photo: Katrina Meynink
Just when I thought nothing could make me happier than a cheese platter or charcuterie board, along came the Easter dessert board. It s Easter gluttony personified, and I am here for it.
But like any good plate of food it does require some thought to ensure the requisite visual and gustatory pleasure, with variances in texture, colour and taste.
Something tart
All that chocolate is a wonderful thing but sweet-on-sweet-on-sweet can be overwhelming – make sure to include something complementary but slightly tart. It s hard to pass up on chocolate s favourite friend, a bowl of beautiful fresh berries such as strawberries and raspberries.
Brain Food s top tips for making jams, pickles, chutney and relish
Richard Cornish
Photo: Marina Oliphant
Jam and marmalade Jam jars must be spotlessly clean.
Photo: Marina Oliphant
When I first arrived in London as a backpacker in the 1990s I remember being amazed at the way Australians were attracted to each other, forming raucous braying mobs in pubs and clubs. Sugar molecules, even when dissolved in liquid as they are in jams, like to form into groups - or crystals. They love a party starter and will consolidate around a nucleus, which could be an air bubble, a fleck of dust or – most likely – another sugar crystal.
How to cook smoky American-style barbecue at home (plus where to try it in Sydney and Melbourne)
Carrie Hutchinson
Photo: iStock
Don t take this the wrong way, but your barbecue could be better. Here s how to go low and slow in your own backyard.
Summer s at its height, and there s no better way to enjoy it than by firing up the barbie and cracking an ice-cold tin as you grill your bodyweight in chops.
But what if there was another way? One that would so completely impress family and friends you became known as Lord of the Flame, Queen of the Coals or something equally as majestic?