Feast Magazine, Dec 2014/Jan 2015 (#38)

  • Christmas nougat (page 18)

    from Feast Magazine, Dec 2014/Jan 2015 (#38) Feast Magazine, Dec 2014/Jan 2015 (#38)

    • Categories: Candy / sweets; Christmas; Cooking ahead
    • Ingredients: confectionary rice papers; roasted hazelnuts; roasted almonds; honey; egg whites; caster sugar; liquid glucose; dried sour cherries; glacĂ© peaches; lemons; oranges
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Notes about Recipes in this book

  • Spiced pear chutney

    • Melanie on March 08, 2015

      Absolutely love this recipe! I have used it as an accompaniment on the last few cheese boards when guests are over and everybody has complimented it. Delicious flavour and keeps well in the fridge. Ingredients include - pears, cider vinegar, brown sugar, raisins, garlic, cinnamon, allspice, cloves and ginger.

  • Passionfruit trifle

    • Melanie on March 08, 2015

      This is the cover star and it really is a show stopper of a dessert! Made for Christmas dinner with friends. There are quite a few steps in this dish but the end result is definitely worth it - lots of coconut and passionfruit flavour in this one. I used a larger trifle dish and everything only just fit, so take care when layering or you might run out of room in the bowl.

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  • Published Dec 01 2014
  • Format Magazine
  • Page Count 146
  • Language English
  • Countries Australia
  • Publisher Pacific Magazines Pty Ltd

Publishers Text

Experience life through food. SBS Feast is a monthly magazine all about meaningful food experiences, delving deeper into the world's most popular and untapped cuisines, and meeting the people and stories behind them. In doing so, we hope to bring to light all the beautiful traditions and recipes which continue to enrich Australia.