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Tuesday, 18 September 2012

Spicy Coleslaw with Avacado Aioli

  • 1/2 green cabbage, finely shredded
  • 1 small bunch radishes, julienned
  • 2 green onions, thinly sliced
  • 1 small bunch dill roughly chopped
  • 1 tbsp parsley, chopped
  • 3 avocados
  • 1/2 cup sour cream
  • 3 tbsp chopped basil
  • 2 tbsp minced garlic
  • 2 tbsp lemon juice
  • 2 tbsp lime juice
  • 1 jalapeno, seeded & minced
  • salt & pepper

Scoop the avocado flesh into a medium bowl and coarsely mash with a fork. Fold in the sour cream, basil, garlic, lemon juice, lime juice, jalapeno. Season with salt and pepper.

In a large bowl, toss together the cabbage, radishes, green onions, dill, parsley. Pour the avocado aioli over the salad, season with salt and pepper, toss well.

Beer Batter Halibut

  • 3 eggs
  • 1 bottle (341ml) beer
  • 2 cups milk
  • 4 cups all purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 2 tbsp cornstarch
  • 1 tbsp salt
  • 1/2 tsp black pepper
  • 1 1/2 lbs halibut fillets
  • 2l vegetable oil (for frying)

In a medium bowl, stir together flour, baking powder, baking soda, and cornstarch. In a second bowl, beat together eggs and milk. Mix in beer. Stir in the flour mixture. Season with salt and pepper. In a electric deep fryer or a heavy saucepan, heat oil to 375F. Coat the halibut fillets one at a time in the batter, then submerge in hot oil. Fry until golden brown, about 4 to 5 minutes.

Saturday, 8 September 2012

Southern Caesar

  • 2 oz bourbon
  • 6 dashes Tobasco Sauce
  • 6 dashes Worcestershire Sauce
  • .25 oz lemon juice
  • dash of olive brine
  • orange slices or lemon prawn as garnish
  • Clamato