Preheat the oven to 200C. On a chopping board, place the pumpkin cut side down. Place a chopstick along each side of the pumpkin and slice thinly. The chopsticks will prevent it from cutting all the ...

Place the pork, trimmed of all excess fat, in a large slow cooker (approx. 6.5 litres). Season with thyme, sea salt and cracked pepper.

Heat oven to 180°C. In a small bowl, mash the butter with one-third of the thyme leaves and the juice and zest of half a lemon. Mix everything together with some seasoning and set aside. Place the ...

In a large bowl, add the butter, salt and whisk until light and fluffy. Continue whisking and add the vanilla, then icing sugar a little at a time. When the sugar is incorporated, add the brandy a ...

Reduce the aquafaba on the stove by simmering low until it's reduced by about half and yields 1 cup, chill in the freezer or fridge until cold but not frozen. Preheat the oven to 110C (fan assisted).

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In a large saucepan over medium heat, place all the ingredients and bring to a boil then reduce to a simmer stirring occasionally. Cook for 20-25 minutes until liquid has reduced and it reaches a ...

Preheat oven to 120°C. Line an oven tray with baking paper. Mark a 20cm circle on paper. Turn paper, upside down, onto tray. To make pavlova, place chocolate in a microwave-safe bowl; microwave on 80% ...

Cut 20 strips baking paper, about 15cm long x 1.5cm wide. Grease two 12-hole, ½ cup (125ml) capacity muffin pans lightly with oil, and lay a strip of paper into each, with ends extending above the ...

Cut horizontal slit through the thickest portion of each pork cutlet to form a pocket. Stuff 2 tsp. crumbled blue cheese into each. Season both sides with sea salt and cracked pepper. In a large ...

Season steaks generously with salt and black pepper. Heat large char-grill pan over high heat. Add oil then steaks and cook 3 mins per side or until browned on both sides and internal temperature is ...

Preheat oven to 240˚C/220˚C fan-forced. Remove any netting (see tip) or string from pork and unroll. Place rind side up onto a board. Pat dry with paper towel. Using a sharp knife, score pork rind at ...