Summer is salad time! Don’t groan – they don’t have to be boring. I like putting chicken in mine, and for a light, Thai flavour, poach your chick breast in coconut milk and vegetable stock. Once it is cooked, tear it up finely and sprinkle it over your salad. Good flavour combos for this is Chinese cabbage, snow peas, coriander, chilli, cucumber, red capsicum and cashews. If you want a dressing, some sweet chilli sauce mixed with lime juice hits the spot.
Tim
With Christmas just past, I thought I should make it known that my Grandma makes the best shortbread in the world.
Every year when we see her at Christmas, she has whipped up another monster batch of those tasty biscuits. She has handed the recipe down to me but I’ve never been able to replicate the results. I don’t know how she manages to get the taste just right and make it so it melts in your mouth, but I absolutely love it.
It’s probably not that healthy, but I reckon I could live off the stuff!
Carly
On the Bass HWY between Hobart and Devonport, Tasmania, lies Elizabeth Town. Blink and you might just miss it.
But if you have the windows down, the waft of warm, handmade breads and freshly grounded coffee will engulf your nostrils. Make sure you take the time to stop at Elizabeth Town Bakery! They also make fantastic salads, and have a huge menu of local Tassie produce – i.e cheese and wine!
