Blog Post & Recipe: Skye Gyngell’s fried egg with burnt sage butter, chilli and garlicky yoghurt
Gyngell gives this rather useless (and weirdly pornographic) advice about how to tell whether your eggs are fresh: ‘Very fresh eggs have bright, shiny yolks that sit proudly on top of bouncy, thick whites as you crack them into the pan.'
Article & Recipe: How to bake the perfect scone
For some tips on how to turn leaden rocks into luscious scones I turned to the organisation responsible for producing tens of thousands of them each year at the Sydney and Melbourne agricultural shows, The Country Women’s Association
Blog Post & Recipe: Teriyaki Tofu Noodle Bowl
Teriyaki sauce is really easy to make at home. Just whisk together sugar, mirin and sake (or vinegar), and let it boil to thicken. You can use this sauce as a marinade on vegetables, brush it over anything you are grilling, or toss it in some rice or noodles.
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