Three wine connoisseurs share tips on how to choose the perfect wine for a Christmas feast.
This recipe needs no introduction. Enjoy! INGREDIENTS 125 g self raising flour 1/2 teaspoon powdered ginger ½ teaspoon of mixed spice 1/2 cup brown sugar, firmly packed 2/3 cup light olive oil 2 free range eggs 2 cups grated carrot 1/2 cup chopped dates ½ cup chopped pistachio nuts METHOD Preheat oven to 180 c
Duck Confit recipe from the Fitzroy Inn Cafe and Wine Bar.
Tammi from Insatiable Munchies gives us her modern take on the classic tea.