In our culinary garden here at Chefmasterclasses.com, we just harvested a huge amount of beautiful basil. I LOVE the smell (and taste) of basil and couldn't bear the thought of any of it going to waste. So I got out my food processor and made the easiest, and yummiest pesto.
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Adam Mead showed us how to make his spectacular Italian Tiramisu, which is one of my all time favourites - and perfect
for Christmas Day.
Amazing Baked Trout
This wonderfully light (and healthy) baked trout from Buxton trout farm in the Yara Valley, with a salad, is bursting with flavour and full
of fresh, seasonal ingredients
Exploring the Deen De Bortoli Range
While we were filming at De Bortoli's winery in Griffith, I also got a chance to sit down with John, one of the winemakers there - and got him to take me through one of my favourite ranges of whites - the Deen De Bortoli range.
Our farmers challenging Aussies to learn about sustainable farming
Celebrity Chef and Target 100 ambassador Darren Robertson is inviting all Australians to become more curious and ask questions about how their food is farmed as he goes on a journey of discovery to find the answers.
Crispy Skinned Salmon
To bring us gently into 2014, the De Bortoli calendar kicks off with a lovely crispy skin salmon recipe for December, matched with Windy Peak Chardonnay - and this recipe comes from David Moss, retail manager at the Narangba Tavern. It's a lovely summery dish that's incredibly tasty!
Key Lime Pie
Here's a delicious, tangy light recipe for Key Lime Pie - thanks to Adam Poynton.
The 2014 De Bortoli Calendar
This December marks the 10th anniversary of the annual De Bortoli calendar and for those of you who have not seen one before, they are simply gorgeous.
Each month of this 2014 calendar features a different recipe from family, friends and associates of the De Bortoli's. And this year, the challenge to those who submitted recipes, was to include a wine from De Bortoli's range - as an ingredient in the actual dish itself.
Leanne De Bortoli popped by our studio kitchen to tell us more about producing these calendars.
This recipe comes to us from Anna from Victoria, one of our fabulous CMC members. Thanks Anna!
4 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups granulated sugar
2 large eggs