Paul Hansen's Orange Cake

One of the many great stories in Liz Harfull's The Blue Ribbon Cookbook comes from Paul Hansen, and his delicious orange cake: You would be hard-pushed to describe Paul Hansen as a typical show cook. Born and bred at historic Kulcurna Station near Lake Victoria, Paul counts taxidermy, song writing and photography among his many skills. He also makes a mean orange cake. Although he has been known to whip up a six-course dinner party for 80 people to raise money…

Baked Stuffed Sardines

Victoria Cosford's Amore and Amaretti is a food-lover's delight: a romance, an escape and a tribute to Italian cooking all in one. Here, she describes old widower Annunzio, with whom she had to share a flat at Portoferraio while they were both working at the same restaurant. At first she is daunted by the old man, but soon she finds comfort in his gentleness and eccentricity, not to mention his baked stuff sardines … Annunzio soaks…

Griller Thriller from Dean Lahn's Beat Heat Eat

Gentlemen … raise your forks Dean Lahn's Beat Heat Eat is one of the most hilarious and practical books we've ever published at Wakefield Press. Designed as more manual than recipe book, Lahn has a simple blokey way of describing how to make some delicious food. But let's be clear: this is not the way your Nanna would cook. Take, for example, the genius simplicity of Lahn's Griller Thriller. Is he serious? Is it dangerous? There's…

Olive and Asparagus Frittata

Spring is announced by the new season’s asparagus bursting from the ground, freshly pickled olives and the traditional symbol of new life – eggs! Which also means: olive and asparagus frittata! Celebrate with this easy, flexible recipe from Russell Jeavons's Your Brick Oven. Great for an appetiser. Olive and Asparagus Frittata (makes enough for eight as an appetiser) 1 large onion olive oil 1 bunch of asparagus 1 cup new season’s black olives 10 eggs salt and pepper…