Food For Thought:
poultry

If you’re honey fan, it’s about time you get your arse in gear and use it in more than your tea or on your toast. This is the 21st century; kick it up a notch.If you’re honey fan, it’s about time you get your arse in gear and use it in more than your tea or on your toast. This is the 21st century; kick it up a notch.

February 02, 2016

Hot & Sticky Thighs For Two Recipe

Sake-Glazed Grilled Duck Breasts

Now that you’re all turkey’d out, it’s time to get your hands on some breasts (hehe… we said “breasts”); duck breasts, that is. This tasty fowl is not so foul, and we think it’s a pretty awesome option in lieu of red meat or boring old boneless, skinless chicken breasts. Sake-Glazed Grilled Duck Breasts Read more

Baste it and Taste it Greek Chicken

Baste it and Taste it Greek Chicken

Taken from Stephen Raichlen's 'Sauces, Rubs and Marinades' Read more

Turkey Wings with Pineapple Sage Sauce Recipe

Turkey Wings with Pineapple Sage Sauce

Recipe Courtesy of James Ducs of Mountaintop Foods Sometimes a whole turkey is just too damn much. We were thinking about trying something for Christmas that involved turkey but didn't involve so much work. And then we thought "wings!". Wings are the answer. This recipe is dead easy so give it a try whether it's Christmas or not. Read more