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I think the consensus is saffron and preserved lemons, HAHAH! Can't wait to hear from StacyH to see if these are the missing links!

My suggestions would be to: 1) try using whole spices, then roast them and grind them yourself to maximize the flavour, rather than buying a pre-ground spice blend. 2) try adding a very, very light sprinkling of saffron, but make sure you are using the real saffron threads (ie, the stigmas...

We had a family gathering tonight where I served my Truffled Cassoulet Pie. Soaked some dried white beans for 24 hours. Browned some beef cheeks, root vegetables and herbs and then slow-cooked the beef cheeks to make a beef stock. Then kept the beef cheeks separately and used the beef stock to...

Yummy!

An easy dessert, eg, pears poached in mulled wine!

Some kind of soup, eg, chicken soup!

You can use vegetables such as cherry tomatoes, and together with the rest of the vegetables, these will create their own cooking liquid. You can also use a hand blender to mash up a little of the vegetables (once they have softened), to thicken up the sauce.

I also cook Roast Legs of Lamb (bone in) in my slow cooker. I didn't bother with inserting garlic into the lamb after I found that it was too easy for the garlic to fall back out when I was browning the leg of lamb in the pan, and the garlic would burn add add a bitter taste. I now roast the...

In Sydney, I've seen the Tetsuya's brand of Truffle Salt at David Jones Food Hall and other places. The Essential Ingredient sells its own brand of Truffle Salt. The Wine and Truffle Co also has its own brand of Truffle Salt.

While we are on the subject of truffles, I'd like to caution everyone to please smell the truffles before purchasing. This is because a fake product called the Chinese Truffle, which is a completely different species of underground fungus (but still from the Tuber genus) to the real, highly...

I'm always a bit wary of using truffle salt because I like to have lots and lots and lots of truffle flavour, and if I use truffle salt exclusively for adding the truffle flavour, it becomes too easy for me to oversalt my food. I agree about the truffle oil not being a good way to get the true...

Yours will taste AWESOME!

yummmmmmmy!

Stuffed Grape Leaves bought from stores can sometimes taste bland. I hope yours will have some extra zing, perhaps include some roasted garlic puree inside? Or tiny little flecks of anchovies? Or some strips of roasted capsicum? As for the egg-lemon sauce, I am not convinced that the eggs are...

I throw birthday parties for all the nieces and nephews in my extended family. They are aged from 10 to 14 years old. But, I am starting to get somewhat concerned about their food eating habits. I was quite shocked when I found out from my home-helper today, that when she makes fried chicken...

I'd suggest that nothing is quite as appetizing as the aromas from a blend of smoking woods at a campfire. So, my suggestions are: 1) A salad of thin slices of rare honey smoked duck with bite-sized pieces of nashi pears scented with orange flower water on top of a bed of pomegranate jelly...

I agree that the basic design principle is based on the concept of the convection oven, so it really is more like "baking" that "frying", BUT in practice, the small size of the Airfryer relative to the heating element and the size of the fan means that the heat is really concentrated and the fan...

In Australia there is a native Rosella flower (also called Wild Hibiscus) that can be bought in jars, preserved in syrup. You can add one of these "Wild Hibiscus" flowers with a little bit of the syrup into the bottom of a champagne flute and then top with sparkling wine:

I've had my Philips Airfryer for a few months and it has now become an indispensable appliance in my kitchen.

Hello, Kylie1969 and Hoot, thanks for the welcome! Duck is the best and so many parts of it can be used in so many different ways and don't forget the duck foie gras and also the duck gizzards which I use to make a duck gizzard rillette. What else do I like? I also like porcini mushrooms...

Hello, I like duck.