Inside the world's most expensive restaurantBored of eating out? Then make reservations at a new restaurant in Spain that has promised a to revolutionise fine dining – but be warned the one-of-a-kind meal costs $2000 per person.
Edible flowers could help prevent cancer and heart disease: studyUsing edible flowers in food is usually the domain of gourmet Asian foodies, but now research suggests that the pretty garnishes might have health benefits too.
Warm eggplant saladUsing the same principles as tofu, I have decided to douse it in flavour-rich ingredients that soak into its creamy sponginess and make it excellent.
Chorizo, potato and pepper salad
5 stars - based on 3 reviews
- 2 large potatoes
- 2 tbsp olive oil
- 2 chorizos, thickly sliced
- 250 g jar grilled red capsicum, sliced
- 2 tbsp finely chopped flat-leaf parsley
This recipe is from the April/May 2011 issue of Gourmet Traveller WINE.
Bring a large saucepan of salted water to the boil. Add potatoes and cook for 10 minutes or until tender. Drain, allow to cool and roughly chop. Heat oil in a frying pan over medium heat. Add chorizo and cook for 5 minutes. Transfer to a bowl with the oil from the pan. Add potatoes, capsicum and parsley. Season generously with sea salt and freshly ground black pepper, mix well and serve.