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    Food2 min read
    ASK the EXPERT
    Whenever I fry fish, I can never get the skin to go crispy. Is there a trick to doing this? There’s nothing like crispy skin, be it chicken, pork or fish! To crisp the skin on fish, scrape the back of a knife backwards and forwards over the skin to r
    Food4 min read
    Kumara
    PREP + COOK TIME 50 MINUTES SERVES 4 • 2 medium kumara, scrubbed and chopped into 1cm pieces• cooking oil spray• 2 teaspoons olive oil• 1 onion, chopped• 1 stick celery, chopped• 3 cloves garlic, minced• 1 teaspoon chilli• 1 teaspoon cumin• 1 teasp
    Food3 min readRegional & Ethnic
    SAUCES for COURSES
    PREP TIME 5 MINUTES MAKES 1 CUP Blend or process 2 tablespoons lime juice and 2 egg yolks until combined. With motor operating, gradually add 200g hot melted butter in a thin, steady stream; process until hollandaise is smooth and thick. Season to

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