Good Food - Robbie Howard
Robbie Howard is co-owner of Lynwood Preserves. She is a regular contributor to the cook this week column in Canberra's Food and Wine magazine.
This traditional Dutch cake has a spicy biscuit mixture, filled with almond meal. It is a small, rich treat and is delicious served with black coffee.
Christmas Feasts | Robbie Howard | Wed Dec 11 03:00:00 EST 2013
For a quick last-minute pudding, this one is great.
Cook | Robbie Howard | Tue Dec 10 14:07:52 EST 2013
Robbie Howard's versions of panforte and gingerbread stars make an ideal present for festive season.
Christmas Gifts | Robbie Howard | Wed Nov 27 03:00:00 EST 2013
My grandchildren say it is the best ice-cream ever.
Food News | Robbie Howard | Wed Oct 16 03:00:00 EST 2013
This week I have had the flu. I have not felt as sick for 20 years, and I have not been interested in eating anything.
Drink | Robbie Howard | Wed Jul 31 03:00:00 EST 2013
It was the packaging that caught my eye as I browsed the cheese counter, and thought I will have to take this home.
Cook | Robbie Howard | Wed Jul 03 03:00:00 EST 2013
With the first frost in the vegetable garden, I'm harvesting the last of the frost-tender plants for chutney.
Cook | Robbie Howard | Wed May 15 03:00:00 EST 2013
Quinces have a fragrance like no other fruit.
Cook | Robbie Howard | Wed Apr 17 03:00:00 EST 2013
It's the perfect season for caponata.
Cook | Robbie Howard | Wed Apr 03 03:00:00 EST 2013
This classic biscuit recipe is one you need to perfect and keep in your repertoire.
Cook | Robbie Howard | Wed Feb 20 03:00:00 EST 2013
Turkeys, when young enough, are called poults, and in my chookyard I have two handsome poults. I've had them for a year now and unfortunately have become attached to them.
Cook | Robbie Howard | Wed Dec 12 03:00:00 EST 2012
This is the ideal Christmas present. Of all jams, this one wins first prize for me. The tartness of the sour cherries makes the best flavour and the bright clear ruby colour looks like Christmas...
Cook | Robbie Howard | Wed Dec 05 03:00:00 EST 2012
To make any jam or marmalade there are four important things to remember: quality of fruit, heat, acid and sugar.
Cook | Robbie Howard | Wed Oct 10 03:00:00 EST 2012