Grilling The Perfect Steak
The weather has warmed and the mouth-watering, heavenly aromatic barbeque season is upon us. In...
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Tag: Recipe
The Ultimate Chicken Pot Pie
There is no dish more delicious and comforting on a chilly winter’s day than a good chicken pot pie- and at All The Best we make a really good one! In fact, we were delighted when a panel of experts in Post City Magazine agreed and judged our chicken pie to be the ‘BEST’ in the city.
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Grilled Asparagus with Shallots, Lemon & Prosciutto
by Jane Rodmell for All The Best Fine Foods, a ‘Certified Good Food Fighter’ We’re about to...
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Classic Cheese Fondue Recipe
A classic Swiss-style fondue includes the fabulous melting cheeses with rich nutty flavours that are produced in the Swiss Alps. Traditionally equal amounts of Emmenthal, Gruyère and sometimes Appenzeller are slowly melted in a ceramic coated steel pot. Friends gather round to dip small chunks of crusty bread into the aromatic pot filled with a warm, comforting mixture of melted cheeses, wine and Kirsch.
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Marzipan Magic and a Stollen Recipe
In the Middle Ages there was a grain shortage in Europe and the bakers in the German city of Lübeck made a bread with almond meal. Still today the city has a proud tradition of making the finest quality marzipan in the world and marzipan forms a luscious rich centre in many family recipes for Stollen, the traditional Christmas bread of Germany.
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From Rillettes to Duck Confit
by Jane Rodmell for All The Best Fine Foods, a ‘Certified Good Food Fighter’ Boudin...
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All The Best Harvest: Slow Roasted Tomatoes
This is the time of year when our own locally-grown tomatoes are at their best. You’ll find them in every size, shape and hue- sun-ripened and packed with flavour. Last week I came home from the Brick Works Farmers’ Market laden with large, nobbly, tomatoes of brilliant red with sweet, juicy flesh, and fabulous organic plum tomatoes of red, yellow, orange and green (some delicately striped or mottled) with slightly sharper taste and firmer flesh.
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All The Best’s Harvest Plum And Apple Galette
An open-face rustic tart is the perfect way to enjoy the fruits of the harvest season. The crust is simply folded over the fruit around the edges, sprinkled with a little demerara sugar and baked. Try other combinations of fruits such as peach and blueberry or apple and blackberry. Serve warm with a topping of ice cream or crème fraîche
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Med Summer at All The Best: Spain
Spain has long been renowned for producing some of the best olives and olive oil in the world. One of my favourites is Nunez de Prado. This organic, unfiltered extra-virgin olive oil is produced on a family-owned estate in Andalusia using a unique crushing method where the olives are pressed under giant granite millstones causing the ‘flor’ (flower) to run off. The oil that drips naturally from the crushed olives captures all the essential fruity, earthy olive flavors and is deliciously addictive. Transform the simplest foods into something special. Drizzle the oil over grilled vegetables, steak or fish. Use as a bread dipper or brush on crostini and make a sensational dressing for your salads.
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