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Peach, mozzarella, basil and prosciutto salad

Preparation time: 10 mins Cooking time: 15 mins Serves 4 <ul> <li>4 peaches, halved, stones removed, cut into wedges</li> <li>Olive oil cooking spray</li> <li>sea salt flakes and freshly ground black pepper</li> <li>100g shaved prosciutto slices, torn into pieces</li> <li>½ cup small basil leaves</li> <li>250g tub buffalo mozzarella, drained, thickly slice</li> </ul> <ol> <li>Heat a chargrill pan over high heat. Spray peaches with olive oil and chargrill, in batches for 1-2 minutes each side or until slightly charred and softened (see note). </li> <li>Place peach slices onto a serving platter. Top with prosciutto, basil leaves and cheese. Drizzle with balsamic glaze and serve. </li> </ol> Note: If your peaches are sticking to the chargrill pan, simply line the base of the pan with non-stick baking paper first. This will still result in lovely chargrill marks. Recipe credit: <a href="/facebook.com/AustraliaSummerStonefruit">Australian Summer Stonefruit</a>

Food & Wine

Delicious roast tomato and capsicum soup with crispy chorizo and fresh basil

Packed with flavour you’ll be making this soup again and again, it’s perfect for the whole family and really cheap to make. Ingredients <ul> <li>4 large capsicums</li> <li>6 large vine ripened mixed tomatoes (yellow, purple, red etc)</li> <li>1 punnet cherry tomates</li> <li>2 garlic cloves</li> <li>2 celery stalks</li> <li>1 red onion</li> <li>1 tbs tomato puree</li> <li>120g chorizo sausage (cut into cubes)</li> <li>½ bunch basil</li> <li>1 tin kidney beans</li> <li>Olive oil</li> <li>Salt and pepper</li> </ul> Directions 1. Cut the top off your capsicums and scoop out the seeds then place upside down onto an oven proof tray lined with greaseproof paper. Slice the large tomatoes into ¼s and place on the tray with the whole cherry tomatoes. Slice your red onion into ¼s and add them to the tray. 2. Drizzle with olive oil and season well with salt and pepper and make sure all the veg is coated. Roast in the oven at 220°C for 15-20 mins until they start to colour and the skin from the capsicum blisters. Once cooked remove and leave to one side. 3. In a pan slowly fry the chopped garlic and sliced celery. Remove the thin skin from the chorizo and dice then add ½ of the sausage and some finely chopped basil stalks to the pan. Cook for 2-3 mins until golden brown. 4. Next add the tomato puree to the chorizo and cook for another 2 mins, add a little water so the tomato puree doesn’t burn. 5. Once the capsicum has cooled, carefully remove the skin then roughly chop. Add the capsicum, roasted tomato and onion to a large thick bottomed pan along with the chorizo mix in the pan. 6. Add 1 litre of boiling chicken stock to the pan and bring back to the boil. Whilst the soup is coming to the boil fry off the other half of the diced chorizo until really crispy then tip onto some kitchen roll to remove some of the grease. 7. As soon as the soup starts to boil remove from the heat. Blend until smooth and adjust the seasoning, careful not to add too much salt. Add ½ bunch of basil leaves and blend once more. 8. Finally mix in a tin of drained kidney beans into the soup and serve. Top with crispy chorizo. Tips Double the batch and freeze it until you need a quick dinner one evening. Remember this has meat in it so make sure to remove from the freezer the night before and heat until piping hot before serving. Recipe courtesy of Richard Kerrigan, <a href="https://www.instagram.com/rkthebeachlife/">The Beach Life</a>, Qualified Chef and Personal Trainer. Republished with permission of <a href="https://www.wyza.com.au/recipes/roast-tomato-and-capsicum-soup-with-crispy-chorizo-and-fresh-basil.aspx">Wyza.com.au.</a>

Food & Wine

Spinach, basil and ricotta cannelloni

This cheesy, spinach, basil and ricotta cannelloni is easy to make, absolutely delicious and might just be the best dish to enjoy on a cold winter’s night. Serves: 4-6 Ingredients: <ul> <li>400g squeezed dry defrosted spinach</li> <li>350g ricotta</li> <li>120g feta, crumbled</li> <li>3 egg yolks</li> <li>2 cloves garlic, crushed</li> <li>1/2 cup basil leaves</li> <li>2 x 400g tins crushed and sieved tomatoes</li> <li>2 teaspoons caster sugar</li> <li>1/2 teaspoon chilli flakes</li> <li>1 clove garlic, crushed</li> <li>1/3 cup vegetable stock</li> <li>22 cannelloni tubes</li> <li>1/2 cup grated mozzarella</li> <li>120g buffalo mozzarella, torn into chunks</li> <li>1/4 cup finely chopped parsley</li> </ul> Method: <ol> <li>Squeeze spinach really well to remove excess water then put in a food processor with ricotta, feta, egg yolks, garlic and basil.</li> <li>Season well with salt and pepper and whiz to combine.</li> <li>Preheat oven to 180°C. Spoon filling into a piping bag or a plastic bag with one corner nipped off and pipe into cannelloni cases. Place either in layers or one single layer in baking dish.</li> <li>Put tomatoes, sugar, chilli flakes, garlic and stock into a large jug.</li> <li>Season well with salt and pepper and whisk to combine.</li> <li>Pour over cannelloni tubes and top with grated and buffalo mozzarella.</li> <li>Bake for 30 minutes, then rest for 5 minutes before serving, sprinkled in parsley.</li> </ol> What’s your favourite winter comfort food? Written by Sarah Tuck. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: Sarah Tuck / Stuff.co.nz. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Tropical fruit stack with basil lime syrup

Make the most of the tail end of the melon season with this beautifully refreshing fruit salad, which is simple to make, but elegant enough to be a dinner party dessert. It's also perfect as a light breakfast. Serves: 2 For the syrup <ul> <li>40ml water </li> <li>30ml honey</li> <li>juice of 3 limes</li> <li>10 large basil leaves, sliced finely </li> </ul> For the fruit <ul> <li>½ small watermelon</li> <li>½ small rock melon</li> <li>2 ripe mangoes</li> </ul> Method: 1. First, make the syrup: Warm the water, honey, lime juice and sliced basil leaves in a small pot. Once the honey has melted, set the syrup aside to cool. When cool enough to handle, pass the syrup through a sieve and discard the basil leaves. 2. Cut the watermelon into 2cm thick slices and using a circular cookie cutter or a glass (about 7cm is ideal), cut out 4 circles from the flesh. Repeat this process with the rock melon. 3. Peel the mangoes with a sharp knife and cut 1cm off each side to get flat sides. Cut 2cm slices either side of the stone to get 4 oval-shaped rounds. Cut out 4 circles using the same glass/cookie cutter. 4. On 2 serving plates, build 2 stacks with the watermelon, rock melon and mango circles. Repeat the process until the stack is 6 rounds high. Once the syrup is cool, pour it over the fruit and serve immediately. Written by Jordan Rondel. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Stir-fried curry of beef with wild ginger, snake beans and holy basil

Transport your tastebuds to Asia with this delicious and flavoursome stir-fried curry of beef with wild ginger, snake beans and holy basil. Serves: 4 Ingredients: <ul> <li>2 tablespoons vegetable oil</li> <li>500 g beef fillet or similar, cut into stir fry strips</li> <li>3 tablespoons Prik King Curry paste</li> <li>3 tablespoons fish sauce</li> <li>2 tablespoons dark palm sugar</li> <li>2 tablespoons water</li> <li>6 kaffir lime leaves, roughly torn</li> <li>1–2 tablespoons wild ginger (krachai), shredded</li> <li>200 g snake beans, cut into 2½ cm lengths</li> <li>1 cup holy basil (or Thai or sweet basil)</li> <li>2 large red chillies, deseeded and julienned</li> <li>Steamed jasmine rice, to serve</li> </ul> Method: <ol> <li>Heat the oil until smoking then add up to half the beef fillet. Stir fry over high heat just until the meat starts to colour. Remove the beef to a plate and repeat for the rest of the beef making sure that the beef does not stew in its juices. Once all the beef is cooked, put back in the pan with the red curry paste.</li> <li>Add the fish sauce, palm sugar, water, lime leaves and wild ginger.</li> <li>Stir fry until the sugar and fish sauce combine.</li> <li>Add the snake beans, basil and red chilli. Stir fry briefly, about 30 seconds, until the basil wilts. Transfer to a serving plate and serve with steamed jasmine rice.</li> </ol> Tips: <ul> <li>When stir frying quality beef over 300 g, it is best to stir fry in 2 batches, rather than risk ‘stewing’ the meat in the juices that can come out of the beef if the pan is too crowded.</li> <li>In this recipe, substitute the snake beans with green beans if you wish.</li> <li>Krachai, or wild ginger, is also called ‘lesser galangal’ andsometimes called ‘kachai’. This member of the ginger familygives a subtle spicy flavour and works well with seafood. Ithas a light brown skin and yellow interior. It can be difficultto buy fresh, but you can buy it pickled in brine. The bestbrand is called ‘Cock’ imported from Thailand.</li> </ul> <img width="185" height="210" src="https://oversixtydev.blob.core.windows.net/media/34543/spirit-house_frontcover_hr_185x210.jpg" alt="Spirit House _frontcover _HR (5)" style="float: right;"/> Recipe courtesy of Spirit House The Cookbook by Helen Brierty & Annette Fear, published by <a href="http://www.newhollandpublishers.com/" target="_blank">New Holland Publishers</a>, RRP $49.99, available from all good bookstores or online. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Barbecued garlic and basil prawns

One of our resident community contributors, Anne Taylor, shares this super simple summer-peefect dish for barbecuing prawns. Ingredients: <ul> <li>¾ cup olive oil</li> <li>1 knob of garlic, crushed</li> <li>A handful of basil leaves, finely chopped</li> <li>Juice of a lemon</li> <li>Salt and pepper </li> <li>1 kilo of raw prawns peeled and deveined</li> <li>Sourdough bread, to serve</li> </ul> Method: 1. Mix all of the ingredients in a bowl and then add prawns – let sit for at least about 30 minutes. Don’t let the mixture sit for too long otherwise the lemon juice will cook the prawns. 2. Throw the prawns on the BBQ to cook. 3. Serve with sourdough bread. TIP: The prawns must be fresh – don’t buy prawns that have been pre-frozen. To read more of Anne’s recipes you can visit her blog <a href="http://aussie-products.com.au/category/recipes/">here</a> or her Facebook page <a href="https://www.facebook.com/buyaustralianproducts?ref=bookmarks">here</a>.

Food & Wine

Tomato and basil smoothie

This tomato and basil smoothie, packed chia seeds and yoghurt too, is as refreshing as it nutritious. Ingredients: <ul> <li>¼ cup, tightly packed, basil leaves</li> <li>¼ ripe tomato, cubed</li> <li>¾ cup plain yogurt</li> <li>½ teaspoon chia seeds</li> <li>2 or 3 ice cubes</li> </ul> Method: <ol> <li>Place all of the ingredients in a blender and blend at high speed for 1 minute, or until smooth. Serve.</li> </ol> Related links: <a href="/lifestyle/food-wine/2016/01/mojito/">Mojito</a> <a href="/lifestyle/food-wine/2016/01/lychee-and-mango-sorbet/">Lychee and mango sorbet</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/blueberry-yoghurt-ice-creams/">Blueberry yoghurt ice-creams</a>

Food & Wine

Pea, basil and eggplant tart

With a soft and creamy texture, this pea, basil and eggplant tart provides a tasty egg-free, dairy-free alternative to a quiche. Ingredients: <ul> <li>25g raw sugar</li> <li>1 teaspoon salt</li> <li>50ml boiling water</li> <li>50ml cider vinegar</li> <li>2 teaspoon ground cumin</li> <li>25ml olive oil</li> <li>100g tahini, stirred before measuring</li> <li>250g plain white flour</li> <li>1/2 teaspoon baking powder</li> <li>Extra flour for rolling</li> </ul> For filling <ul> <li>2 medium eggplants</li> <li>150g raw cashews or blanched almonds</li> <li>150g frozen peas</li> <li>200ml boiling water</li> <li>1 small bunch of basil</li> <li>1 large clove garlic, peeled and chopped</li> <li>1 tablespoon potato, rice or cornflour</li> <li>50ml olive oil</li> <li>Salt and pepper to taste</li> <li>Extra basil and olive oil to finish</li> </ul> Method: <ol> <li>For the shortcrust, put sugar and salt in a mixing bowl and pour over boiling water.</li> <li>Then add the vinegar, cumin, oil and tahini and whisk until smooth.</li> <li>Combing flour and baking powder and mix to a smooth, soft dough.</li> <li>Cover and let it sit in the fridge for half an hour to make rolling easier.</li> <li>Roll out dough on a fluted, 22cm-diametre tart case (ideally one with a removable base). If any of the dough breaks apart, just patch it back together.</li> <li>Freeze the tart case for half an hour. This is a good time to start the tart filling.</li> <li>To prepare the filling, slit eggplants then bake on a tray at 160˚C for 30 to 40 minutes.</li> <li>Peel and dice the eggplant flesh, place in a sieve over a bowl then stir in a teaspoon of salt and leave for half an hour to drain and cool.</li> <li>Put the cashews and peas in a bowl, pour on the boiling water and leave for 20 minutes.</li> <li>Then place the cashews, peas and soaking water in a blender with the basil (I add the stems as well), garlic and potato flour, and blend until creamy and smooth.</li> <li>Beat in the olive oil with salt and pepper to taste.</li> <li>Finally stir through the drained eggplant.</li> <li>After freezing the tart case for half an hour, bake at 160˚C lining the inside of the case with non-stick paper and baking beans. Remove the paper and beans and bake for 10 additional minutes, until the pastry starts to crisp.</li> <li>Spoon the mixture into the tart case, roughly press a handful of basil leaves into the top with a drizzle of olive oil and bake at 160 ˚C for half an hour until just beginning to colour on top.</li> <li>Cool slightly before serving.</li> </ol> Written by Dan Lepard. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz</a>. Related links: <a href="/lifestyle/food-wine/2016/01/mushroom-tart/">Mushroom tart</a> <a href="/lifestyle/food-wine/2015/12/plum-galette/">Plum galette</a> <a href="/lifestyle/food-wine/2015/10/caramelised-onion-tart/">Caramelised onion and cheese tart</a>

Food & Wine

Seared lemongrass tuna with rice paper, herbs, grated egg and basil seeds

If you need a light, delicious dinner try this seared lemongrass tuna with rice paper, herbs, grated egg and basil seeds. Sounds pretty tasty to us! Ingredients: <ul> <li>1 thick lemongrass stem, pale end finely sliced</li> <li>3 garlic cloves, chopped</li> <li>½ tsp Chinese five-spice</li> <li>1 tbsp salt flakes</li> <li>½ tsp freshly ground black pepper</li> <li>700g mid-loin tuna, trimmed and cut lengthways into two pieces</li> <li>80ml grapeseed oil</li> <li>1 white salad onion, finely sliced in half-moons</li> <li>1½ tbsp basil seeds, soaked in cold water for 20 minutes and drained</li> <li>1 lemon, peeled, segmented and chopped</li> <li>4 hard-boiled egg yolks</li> <li>½ bunch Thai basil, leaves picked</li> <li>½ bunch dill fronds, leaves picked</li> <li>½ bunch coriander, leaves picked</li> <li>½ bunch Vietnamese mint, leaves picked</li> <li>2 handfuls lemon balm, leaves picked</li> <li>2 long green chillies, finely sliced</li> <li>lime wedges, to serve</li> <li>black sesame crackers or large prawn crackers, to serve</li> <li>superfine rectangles of rice paper, cut into triangles, to serve (if these are hard to find you could just use the prawn crackers or lettuce cups, or try lightly moistening spring roll wrappers with a damp cloth)</li> </ul> Dipping sauce <ul> <li>4 small garlic cloves, chopped</li> <li>4 red bird's eye chillies, chopped</li> <li>3 tbsp lime juice 3½ tbsp Vietnamese fish sauce</li> <li>3 tbsp white sugar</li> </ul> Method: <ol> <li>Pound the lemongrass and garlic using a mortar and pestle until an even paste.</li> <li>Add the five-spice, salt and pepper and combine. Smear the paste evenly over the tuna, pressing it on firmly.</li> <li>Add the oil to a frying pan over medium heat and sear the tuna pieces evenly for about one minute on each side.</li> <li>Set aside to cool, and then wrap tightly in cling film. Refrigerate until chilled.</li> <li>For the dipping sauce, pound the garlic and chilli using a mortar and pestle until a rough paste. Add the lime juice, fish sauce and sugar and mix until the sugar has dissolved.</li> <li>This will need to sit for about five minutes before using.</li> <li>Once chilled, cut the tuna into slices about five millimetres thick – don't slice it too thinly – and arrange on a serving platter.</li> <li>Top with the onion, basil seeds and chopped lemon and grate over the egg yolks.</li> <li>Combine the herbs and green chilli and pile onto a platter with the dipping sauce, lime wedges, rice paper and crackers on the side.</li> <li>Drizzle some of the sauce over the tuna and serve.</li> </ol> Written by Karen Martini. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now.</a> Related links: <a href="/lifestyle/food-wine/2015/10/chicken-alfredo-fettucine/">Creamy chicken Alfredo pasta</a> <a href="/lifestyle/food-wine/2015/10/broccoli-zucchini-quiche/">Broccoli, parmesan and zucchini quiche</a> <a href="/lifestyle/food-wine/2015/05/cheesy-pea-and-pesto-pasta/">Cheesy pea and pesto</a><a href="/lifestyle/food-wine/2015/05/cheesy-pea-and-pesto-pasta/"> pasta</a>

Food & Wine

Smoked chicken, sun-dried tomato and basil croquettes

This smoked chicken, sun-dried tomato and basil croquette recipe is perfect when you’re entertaining. These irresistible savouries can be prepared completely ahead, so, close to serving, all you'll need to do is fry them. Serves: 40 Ingredients: <ul> <li>100g flour</li> <li>3 eggs, lightly beaten</li> <li>1 cup dry white breadcrumbs</li> <li>½ cup panko breadcrumbs</li> <li>Oil for deep-frying</li> <li>Basil pesto, to serve</li> <li>Micro-greens for garnish, to serve</li> </ul> Filling <ul> <li>1 small onion, finely chopped</li> <li>90g butter</li> <li>90g flour</li> <li>1 cup milk</li> <li>¾ cup chicken stock</li> <li>80g sun-dried tomatoes, finely chopped</li> <li>½ cup basil leaves, finely chopped</li> <li>120g smoked chicken, finely chopped</li> </ul> Method: 1. To make the filling, cook onion in butter in a large saucepan over low heat until translucent. 2. Increase heat to medium and add flour. Stir until cooked, about 1 minute. 3. Gradually add milk and stock, stirring constantly until mixture boils and becomes very thick. 4. Add sun-dried tomatoes, basil and chicken and season to taste. Transfer to a shallow dish, cool and chill for several hours. 5. To make the croquettes, place flour, egg and combined breadcrumbs in 3 separate bowls. 6. Scoop tablespoonfuls of chilled filling and form into small croquette shapes. 7. Dust in flour, coat with egg then with breadcrumbs. 8. Place on a lined baking tray and chill at least 30 minutes or until ready to fry. 9. Fry croquettes in batches in a deep fryer, or in a deep pan with about 5cm of oil, for about 3 minutes or until golden. Drain on crumpled paper towels. 10. Serve hot or at room temperature, topped with a little dollop of pesto and micro-greens. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="/%20https:/shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now.</a> Related links: <a href="/lifestyle/food-wine/2016/01/arancini-balls/%20"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/06/smooth-hummus/">Smooth hummus dip</a> <a href="/lifestyle/food-wine/2016/01/arancini-balls/%20"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/05/crab-cakes/">Crab cakes with dill mayonnaise</a> <a href="/lifestyle/food-wine/2016/01/arancini-balls/%20"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/04/crusted-fish-fillets/">Parsley and macadamia-crusted fish fillets</a> <a href="/lifestyle/food-wine/2016/01/arancini-balls/%20"> </a>

Food & Wine

Easy basil pesto

Pesto is fast becoming a family favourite, and you needn’t bother with the canned stuff. Make your own delicious basil pesto in no time, without any fuss. Ingredients: <ul> <li>¼ cups of pine nuts</li> <li>1 ½ cups fresh basil leaves</li> <li>2 small garlic cloves, halved</li> <li>¾ cup shredded parmesan</li> <li>5 tablespoons of olive oil</li> </ul> Method: <ol> <li>Spread pine nuts evenly over a baking tray.</li> <li>Preheat your oven to 180°C.</li> <li>Bake the pine nuts in the oven for five minutes or until lightly toasted.</li> <li>Remove and set aside for 10 minutes to cool.</li> <li>Place pine nuts, basil, garlic and parmesan in the bowl of a food processor.</li> <li>Continue until finely chopped.</li> <li>With motor running gradually add oil in thin, steady stream until well combined.</li> </ol> Related links: <a href="/lifestyle/food-wine/2015/11/white-chocolate-mousse/">White chocolate mousse</a> <a href="/lifestyle/food-wine/2015/11/chicken-sausage-jambalaya/">Chicken and sausage jambalaya</a> <a href="/lifestyle/food-wine/2015/11/banana-cream-pie/">Banana cream pie</a>

Food & Wine

Tomato, basil and mozzarella salad

If you’re looking for a light summer salad that’s full of flavour, look no further than this recipe for a tomato and mozzarella salad that’s going to have everybody at the barbeque asking for seconds. Ingredients: <ul> <li>1 tablespoon extra-virgin olive oil</li> <li>1 tablespoon aged balsamic vinegar</li> <li>4 large ripe tomatoes, thinly sliced</li> <li>4 fresh mozzarella balls, thickly sliced</li> <li>1 red onion, very thinly sliced</li> <li>1/2 cup fresh basil leaves</li> </ul> Method: <ol> <li>Prepare the ingredients for your salad by cutting the tomatoes into thin slices, mozzarella balls into thick slices and the red onion into very thin slices.</li> <li>Place oil and balsamic vinegar into a small jug and whisk until well combined.</li> <li>Arrange tomato, mozzarella, onion and basil on a serving platter.</li> <li>Drizzle with balsamic dressing and serve.</li> </ol> Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/guacamole/">Guacamole</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/mashed-potato-balls/">Crispy mashed potato balls</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/cauliflower-pizza/">Cauliflower pizza</a> <a href="/lifestyle/food-wine/2015/10/mango-salsa/"> </a>

Food & Wine

“Fawlty Towers” hotel to be knocked down

The English hotel run by an outrageously rude manager that inspired iconic British comedy TV show Fawlty Towers is to be knocked down. The 41-bedroom Gleneagles Hotel in the seaside town of Torquay, in Devon, closed its doors in January. Local council agreed the building was now commercially “unviable” with little prospect of improving, thus signalling its demolition. A retirement home is to be built on the site. <img width="447" height="253" src="http://www.smh.com.au/content/dam/images/g/l/9/d/x/d/image.imgtype.articleLeadwide.620x349.png/1448577430637.png" alt="The Gleneagles Hotel in Torquay. Photo: Google Maps." style="display: block; margin-left: auto; margin-right: auto;"/> It is believe John Cleese, who played hotelier Basil Fawlty, became interested with the hotel and its eccentric manager after the Monty Python team stayed there in 1970. The hotel’s real-life manager, Donald Sinclair, reportedly threw a bus timetable at a guest who asked when the next bus was due, hid Eric Idle’s briefcase behind a wall because he believe it contained a bomb and loudly criticised Terry Gilliam’s table manners. Cleese went on to base the boorish Basil Fawlty on him, while Prunella Scales played his bossy wife Sybil. While the shambolic hotel has finally been served its just desserts, it will live on in the hearts of Fawlty Towers fans around the world

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Peach, mozzarella, basil and prosciutto salad

Delicious roast tomato and capsicum soup with crispy chorizo and fresh basil

Spinach, basil and ricotta cannelloni

Tropical fruit stack with basil lime syrup

Stir-fried curry of beef with wild ginger, snake beans and holy basil

Barbecued garlic and basil prawns

Tomato and basil smoothie

Pea, basil and eggplant tart

Seared lemongrass tuna with rice paper, herbs, grated egg and basil seeds

Smoked chicken, sun-dried tomato and basil croquettes

Easy basil pesto

Tomato, basil and mozzarella salad

“Fawlty Towers” hotel to be knocked down