Date & Apricot Stuffed Lamb Backstrap w Tomato, Almond Salad. Recipe and styling by Cle-ann, photo by Hugh Adams.
Two lamb backstraps are incredibly generous for two, but once you taste it you will thank me for not sharing (and leftovers)! Nothing but loving looks while enjoying this one - it's a super sexy combination of flavours. Serve this fragrant fruity dish with a nice drop of red, any medium-bodied red will do. Your welcome ♡
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Grapefruit Granita, CAPI grapefruit sparkling soda. Recipe and styling by Cle-ann, photo by Hugh Adams.
I’ve been wanting to experiment with CAPI mixers for a while now and use it in all areas of the kitchen (not just in cocktails!) so I came up with this simple recipe for a seriously speedy granita.
I used the delicious grapefruit sparkling soda in this super easy recipe, it already has a little sugar in it, so no need to melt in any extra. No cooking - just pour and stir, presto - granita!
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Chestnut Pappardelle w Enoki Gremolata. Recipe and styling by Cle-ann, photo by Hugh Adams.
I love pasta! And, if I wasn't Greek I think I would have been an Italian.
I'm a little late with sharing this recipe, I made it towards the end of the chestnut season, that runs from March to July. Chestnuts are gluten free, contain no cholesterol, are low in sodium and low GI so they keep you full for longer. They are rich in mineral salts and a good source of vitamins C, B1 and B2 and folates.
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Blood Orange Biscuits. Recipe and styling by Cle-ann, photo by Hugh Adams.
Oh the joy of these little biscuits (biscuits, cookies – whatever - just eat them!), and just like the elusive blood orange, they're only around for a short time!
Blood oranges are available in Australia from August through October; the season is so short for these beauties, so use them while you can, in any way you would a 'standard' orange.
What excites me is the amazing reveal of vibrant colour when you cut into them.
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