Author Archives: Gary

plain flour vs strong bread flour in pizza bases

This post doesn’t have a glamourous title, but it’s a question that’s been bugging me for a while. Why do so many recipes for pizza dough say “use plain flour or strong bread flour”? They are very different flours for very different uses. So how do they both turn out? Before we start, what’s the difference between plain flour and […]

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porchetta salad with parmesan cream and spinach

Inspired by a fantastic starter I had at Union Street Cafe, this dish is a great light meal. The porchetta itself makes a fantastic roast joint. The porchetta as a roast serves 4 as a main dish, but save a couple of slices and serve cold for this recipe which would make a perfect starter portion. Here’s the Gordon Ramsay’s […]

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