Spaghetti squash, also called vegetable spaghetti, noodle squash, and spaghetti marrow, is a unique vegetable that can make a funky substitute for pasta. When raw, the flesh is solid and similar to other raw squash; but when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti! If you receive a whole squash, use a large sharp knife to halve squash lengthwise, leaving stalk attached. Keep seeds and core attached. To save time the spaghetti squash can be cooked the night before, scooping out and separating the spaghetti strands on the day of cooking.
This week we've had overwhelming positive feedback from our Gourmet foodies about the curry sauce for Monday night's Pan-Fried Fish with Sri Lankan Mango Curry Sauce. So we talked to our Test Kitchen team, and managed to get them to share their secret recipe with you all! Now you can recreate this tasty dish and wow all your friends and family with your culinary skills.
To visit the Barossa is to taste the good life. Premium wines, including Barossa Valley Shiraz and Eden Valley Riesling, regional produce and acclaimed restaurants provide a gastronomic experience second to none.
For tonight’s Gourmet Pan-Fried Fish recipe you’ll be making cauliflower steaks. This method of preparing cauliflower is very simple and wonderfully delicious! Once you’ve tried making cauliflower this way, you won’t go back! Follow these tips to make the perfect cauli steaks.