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To celebrate Wine and Food Month this June 2013 in the Hunter Valley, NSW, Cracked Pepper Restaurant has put together a mouth watering Ricotta Gnocchi (Gluten free) that you can make at home OR come and try during the Wine and Food Month festivities...
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This salad is fine to prepare the day before you eat it. Demonstrated at the 2011 Melbourne Food and Wine Festival.
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This is the best potato salad by far. Wouldn't change a thing. Just remember to soak up all of the juices in the leeks and capsicum before you stack it or you will get a watery brown juice seeping put of it, which isn't pretty!
This looks yum, i saw Anna making it on a show. It made me hungry watching it being madd. I am going to have a crack at this one and I was wondering is it ok to make it one or two days before serving? Oh and would it still work out ok if I used silver beet in it instead of spinach? It's just we have a family member that grows silver beet so we have a fresh source of supply.
This is an absolutely yummy potato salad. It looks amazing when you turn it out! I made it at Christmas time, and the colours were great for that time of year! Have now made twice, and will continue to make!
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