Strawberry and Pomegranate Semifreddo Recipe

Strawberry and Pomegranate Semifreddo Recipe

If you are still trying to find the best dessert to cap off your upcoming summer lunch or dinner party, we’re sure this strawberry and pomegranate semifreddo recipe will end your search. It’s sweet, tangy, and cold—the perfect treat to beat the heat! No, it’s not complicated to make at all. And the best part is, you can do it ahead of time even without an ice cream maker.
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Smoked brisket

Smoked Brisket Recipe with the Pit Barrel® Smoker

Summer is finally here! And when there’s sunshine, there should be the smell of succulent meats cooking on the grill. Take your entertaining this season up a notch and plan your party with this smoked brisket recipe on the menu from Australian Competitive BBQ Judge Stephen Jenner. Make your guests’ mouth water with this flavourful creation, cooked with patience, love, and the Pit Barrel® Smoker.
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Beetroot Soup with Hibiscus Recipe

Beetroot Soup with Hibiscus Recipe

Beetroot in a burger is quintessentially Australian, but there are a lot more tasty uses for this root crop beyond that. Vibrantly red and extraordinarily nutritious, the humble beetroot is perfect raw or cooked and added to anything from salads to roasts to juices. You can also harness its intensely vivid colour by turning it into a delicious beetroot soup enhanced with hibiscus. (more…)

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Potato mash with butter

Quick and Delicious Dishes Using Artisan Butter

For quick and easy recipes, good enough should never be your limit. Kylie Ward, owner and founder of Perth-based The Homemade Kitchen, says the secret to cooking delicious meals is in using fresh, authentic ingredients prepared with love. In this article, Kylie shares two of her not-so-secret recipes featuring her award-winning handcrafted artisan butter made from the cream of happy cows. Artisan butter is simple, fresh, and delicious product that can be a great addition to your meal without complicating the flavours. (more…)

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Sauerkraut recipe by Lisa Thornton

Basic Sauerkraut Recipe

Sauerkraut or fermented cabbage, is widely popular in Germany. Think bread, sausages, and beer, and you’ll find sauerkraut as the best pairing to go with these German staples. Contrary to popular belief though, sour cabbage is not an original recipe by the Germans. In fact, it was the Chinese who first fermented cabbage in rice wine some 2000 years ago. It wasn’t until the 16th century when Europeans adopted the recipe using water and salt. During winter, people fermented barrels and barrels of unshredded cabbage, then served it as is or as a side dish to meat. From then on, it became a tradition. (more…)

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