redpene's Profile

Take the 50s classics and modernise them - bit-sized salmon mousse served on mini toasts; corination chicken with mango in it - that kind of thing. Use the popular themes of the 50s, but adapt to reflect current tastes.

I suggest investing in a bread slicer - a little kitchen gadget with grooves so you can slice the bread evenly. We have one and well it's the best thing we've had since ... well, you know.

There are plenty of different options on the market, and I assume in the States you will have even more variety.

These are great tips for any party where there is going to be finger food and loads of beer consumed.

I use mine all the time when baking- especially when cooking macarons as precise weights are essential. I find it frustrating when a recipe lists both cup measures and gram weights, but they're inconsistent and you end up with a failed recipe (not mentioning any names - DONNA HAY).

I don't use it for stir-fries, stews etc though.

I also just quarter my avo and then peel the skin with my fingers. Then chop into pieces. Clean, easy and quick.

I have a mini food processor attachment for my stick blender. I tend to use this if I'm chopping onions and garlic for dishes that make more than two serves.

Also use it to finely chop/grate mirepox veggies (and zucchini) for a bolognese sauce - the veggies all 'disappear' into the sauce and vegetable haters don't even know they're there.

The Aussie definition of a casserole is the same as the UK definition. It must have a rich, thick gravy (unless vegetarian), cubes of stewing meat that have been slowly cooked in the bubbling gravy for at least a couple of hours. Baked Pasta dishes are not casseroles and gratin's are most definitely not. A gratin makes a nice accompaniment to a good beef casserole.

I agree with popping them in the oven. Actually, I also do this with metal cake tins and oven trays as well before storing them.

You could make a rum truffle - mix up a chocolate gananche - stir the fruit mix through the ganache , roll into balls or cornells and dip in some reserved ganache or melted choclate.

Boo. Open only to US residents. But then again would probably cost far too much to ship to Aus.