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1. Place the sorghum into a high-powered blender and blend to make a crumbly powder. 2. Mix with the water and place into a clean glass jar. Store at room temperature for up to 5 days, or until it has ...

1. Wash and halve the brinjals, then boil in salted water until soft, about 10–15 minutes. 2. Drain and mash into a rough paste using a fork or pestle. You can also blend them lightly, but ...

1. Place the flour, yeast, salt and sugar in a bowl and stir until combined. Add the oil and mix with your fingers using a pinching motion until all the oil is evenly distributed through the dry ...

1. Prepare the jelly according to package instructions. Pour into a trifle bowl and chill for 4 hours or until set. 2. Place the strawberries, raspberries, sugar and water in a saucepan and bring to a ...

4 T Campari 4 T gin 2 oranges, zested and juiced 6 T sea salt 800 g–1 kg Norwegian salmon fillet For serving: 200 g peeled cooked prawns Woolworths trout caviar 100 g asparagus spears , blanched ...