We are continuing the very popular dinner classes for the next few months,  focusing on a theme or region of cuisine for the night. You will cook 3 or 4 courses in either a hands-on or passive role, whichever you feel most comfortable with, eating each course with matching wines. During the course o...

I am not keen on mixing fruit with savoury. No chicken stuffed with apricots, or couscous full of sultanas. It just doesn't work for me. So when my good friend Vicki in Bangalow, Northern New South Wales, prepared this dish for us on arrival at her home, I was not filled with anticipation. I love ma...