Hardline President’s ’gift’ To Britain Iran early today freed 15 British sailors and marines seized in the Persian Gulf as a ’gift’ to Britain.... Read Full Article Mobiles Linked To Tumours Long-term mobile phone users are more likely to develop a particular type of brain tumour on the side of the head where they hold their handsets, research suggests.... Read Full Article European Leaders Press China Over Tibet President Nicolas Sarkozy of France said that Britain and France shared a responsibility to urge the Chinese leadership to respect human rights and cultural identity.... Read Full Article Surrender And Survival In The Crucible Of Battle The obvious novelty of Clint Eastwood’s ?Letters From Iwo Jima? is that this quintessentially American filmmaker has made a World War II movie from the Japanese perspective.... Read Full Article Britain’s Military To Permit Former Captives To Sell Stories The highly unusual decision seemed intended to offset criticism that the sailors and marines succumbed too easily to Iranian pressure.... Read Full Article |
Signature DishWere into some hard-core foodie territory here. Only the most dedicated amateurs will be tempted to try the recipes from this series, in which some of Australias most renowned chefs reveal the secrets of their signature dishes. Tonight the show is in Brisbane and its not the bright lights of the city but the the dull reflections from battered pans in its commercial kitchens that set the scene. First up is Javier Codina, head chef at Giannis, who whips up zucchini flowers stuffed with salmon mousse followed by chestnut mushrooms in an orange and coriander sauce. To make this one at home you will need both male and female zucchini flowers - the female ones for stuffing, and the male ones for pressing and lightly roasting between sheets of paper in order to make an attractive garnish. And dont throw out the pistils either; you will need those for the orange-and-coriander bizzo. After that were off to Baguette, where Michelin-starred chef Bruno Loubert makes a complicated skinless chicken sausage thing, and then to Restaurant Manx, where Paul McGivern produces seared bluefin tuna served with a blood-orange sorbet. Its all quite appetising but dauntingly labour-intensive. Tag CloudExternal InformationAdditional InformationTrek to understanding...Not Just Some Movies: This Is a Glut of Cinema... Rock animal reborn... Giving it all away... Where Am I?News Main Page - Business - Signature Dish |
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