The Weekend Australian - Travel - - The Food Issue - MICHELLE ROWE

Mag­gie’s Ver­juice Cook­book Mag­gie Beer (Lan­tern, $39.95) VER­JUICE is an in­gre­di­ent Beer can’t live with­out and she was the first in the world to mar­ket it com­mer­cially, un­der her epony­mous condi­ments la­bel. It’s fit­ting that she has now pro­duced a book on how to use it.

I have a bot­tle of this juice of un­fer­mented grapes in my pantry and un­til now have been at a loss as to what to do with it. But this com­pi­la­tion of more than 100 recipes us­ing the gen­tle acidu­lant re­veals I’ve been miss­ing a trick.

A splash can liven up scal­lops with pre­served lemon and ca­per but­ter, and it’s a must in ev­ery­thing from roast chook to chest­nut pan­na­cotta with poached pears and choco­late sauce. Who knew?

Now where’s that bot­tle




Nikki Rose, front right, with a tour group in Crete

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