From the Editor, Leigh O’Connor.
Hippity, hoppity – Easter is on the way!
Have we got a Easter egg-packed week in store for you as we count down to Good Friday on March 29 and the four-day holiday weekend. There are also some significant National Days to be celebrated before then and we tell you where to go to have the best time from pasta to waffles and dog-friendly venues.
Just in time for Easter, Aussie wine icon Brown Brothers has released a Limited Edition Cienna Hot Cross Bun wine and we give it the AGFG taste test. Inspired by everyone's favourite hot cross bun, this a fruity red wine featuring hints of cinnamon and melted brown sugar; with a refreshing light bubble to the finish, this rich red wine pairs perfectly with a warm, buttery hot cross bun.
For those entertaining this Easter, the Cienna can also be enjoyed with antipasti such as cured meat, pickled vegetables and olives.
Aussies will once again unite over a plate of seafood, make memories and strengthen relationships with loved ones during the Easter break and leading seafood producer, Tassal, wants to make sure you dish up an incredible spread.
Check out three prawn recipes to wow the crowd this holiday break, including the perfect Panko-crumbed prawn cutlets and homemade sweet chilli sauce from Chef, restaurateur, seafood lover and Tassal Ambassador, Guy Turland.
Laura Rancie sits down with Sydney Common Chef, Jamie Robertson to find out what are his kitchen essentials – you may be surprised with his answers as on his day off Jamie makes five litres of tomato sauce to put in the freezer.
Diagnosed with coeliac disease at age 14, UK-based food blogger and recipe developer Laura Strange is a passionate home cook with more than a quarter of a century’s experience living gluten-free.
Sharing hundreds of recipes on her website, My Gluten Free Guide, Laura has now published ‘Eat & Enjoy Gluten Free’ with easy meals, brilliant bakes and delicious desserts. We’ve got three that AGFG home cooks will love – a chicken and mushroom pie, gnocchi with brown butter, pine nuts and spinach and my personal favourite, a teriyaki salmon sushi bowl.
This cookbook proves that you don’t have to be gluten-free to enjoy healthy food at every meal and Laura’s story is as heart-warming as her recipes.
Let’s get egg-cited!
