Lunch
Duck Terrine
Murray and I travelled to Alsace with our wine-making friends, the Didsburys from Brick Bay Vineyard, to taste the specialty wine of the region. The best wines were divine, silky and smooth, and the hospitality was superb. The food was also fantastic and every restaurant we visited in Alsace offered foie gras in some form. The very best was at the Auberge de L ‘Ill where we spent an idyllic afternoon enjoying Michelin three-star food. Foie gras is the very fatty liver of specially reared, force-fed ducks or geese...
Garlic Chili Chicken
This is a simple and healthy way to make garlic chili chicken that’s bursting with flavor.
Greek Salad
With flavours and textures as fresh and crisp as these it is not hard to see why this salad has become such a classic.
Green Vegetable Pasta with Sheep’s Milk Feta
Sometimes I crave a vegetable meal like this. Lightly cooked fresh vegetables tossed with pasta and dressed with herbs and a spicy vinaigrette make an easy-to-prepare meal that will impress. The delicious, crumbly sheep’s milk feta adds the finishing touch.
