How NASA helped deliver the perfect toasted cheese sandwichThe only thing better than a piping hot toasted cheese sandwich is a piping hot toasted cheese sandwich brought right to you. Problem is, by the time it's delivered it's usually cold, soggy and...
Al dente: Cook your pasta like the Italians doItalians eat their pasta al dente, which means a little hard on the tooth, this is important because it keeps the pasta at an appropriate texture. Pasta cooked al dente will taste great and not be...
Australian dieticians reject paleo diet as 'suspicious, impractical'While "paleo" remains a bit of a buzzword in foodie culture, the Dietitians Association of Australia has joined the ranks of professionals opposed to the diet saying the scientific evidence doesn't...
Anchovy, onion, gherkin and pepper pinchos
- 8 boquerones-style marinated white anchovies
- 8 cocktail onions
- 8 baby gherkins
- ½ grilled red capsicum, cut into small pieces
- 1 tbsp white-wine vinegar
- 1 tbsp olive oil
This recipe is from the April/May 2011 issue of Gourmet Traveller WINE.
Thread an anchovy, onion, gherkin and 1 piece of capsicum onto a wooden skewer. Repeat with remaining ingredients. Place on a platter and drizzle with vinegar and oil.