Recipe

Nicole Franzen is an American interiors, travel and food photographer with a passion for capturing beautiful food that draws you in. Her End of Summer salad recipe was inspired by her love of local produce; fresh, seasonal and full of flavour and shared at Our Table in the Barossa. Her salad combines the sweetness of peach, the acidity of tomato’s and the silky rich taste of special Italian cheese burrata. All perfectly paired with a crisp Riesling.

These crisp, delicate chicken pieces make irresistible finger food – whichever way you serve them, they’re little bites of happiness.

Inspired by Happy Holidays in Hawaii

The combined ingredients result in a delicious mix of hot, sweet, salty and sour, in every mouthful.

This dish comes with layers of flavour from Tom Kime, private chef and food consultant. Serve on a bright blue patterned plate to complete the image of the sumptuous jewelled chicken that would not be out of place at a royal oriental banquet. Tom Kime, private chef and food consultant who has worked with Rick Stein and Jamie Oliver (even cooking at his wedding), brings exotic flavours from around the world into your home. Create this roast chicken in your kitchen with layers of flavour that are sure to stimulate the taste buds. The garnish, the bright jewels of the dark red berries and the pink and green of the pistachio nuts against the crisp golden skin of the chicken. This could be served on a bright blue patterned plate from Morocco or Turkey to complete the image of the sumptuous jewelled chicken that would not be out of place at a royal oriental banquet.

Nutritionist and food blogger, Jacqui Alwill from The Brown Paper Bag knows a thing or two about pairing great quality ingredients. It’s a no brainer that she’s combined the strong nut and cocoa flavors found in hazelnut truffles, with the rich, smooth flavor of red wine. This delicious snack or dessert can be refrigerated or frozen for up to 1 month in an air tight container.

Confit vanilla king salmon with fennel puree and a macadamia, finger lime and thai basil pesto