Char grilling adds a flavour unsurpassed by any cooking done over gas or electricity. The food takes on the smoky flavour of the wood from the embers. To chargrill make a decent sized fire of hardwood then let the fire die down and cook the meat over the coals. . These pinchitos are excellent straight from the grill.
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The fabulous Frank Camorra is back to show us how to cook ANCHOA , one of his signature dishes, an amazing mix of textures and flavours.
Lauren Murdoch, executive chef from Felix in Sydney shows us the perfect way to use up those Christmas leftovers, with this tasty dish!
Anthony Redondi from Aqua Dining shows us how to make the perfect roast turkey, just in time for Christmas! Perfectly served with heirloom vegetables.
Heath Dumesny from Locale restaurant at De Bortoli shows us how to make this amazingly simple and seasonal salad. Try it out!
Health Dumesny from Locale restaurant at De Bortoli winery shows us how to make this fabulous seasonal dish of fresh yabbies on bruschetta
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Chef Danny Parreno shows us how to make this amazing Cuban dish of turkey and a vibrant salsa to go with it
These little sherry pastries filled with tuna and piquillo peppers are amazing. They are a classic tapas from Spain and a great part of any meal
Frank Camorra from MoVida shows us how to make this amazing Catalan tapas dish, featuring lovely fluffy potato and the spicy fire of chorizo
Colin Fassnidge shows us how to whip up this amazing chicken dish that features on the menu Four in Hand. Amazingly simple and so tasty!
