Featured Recipe

Method:
Wrap the beetroots in tin foil and place in the oven to roast until tender – generally 45 to 60 min depending on their size. Once beets are roasted and tender, remove from the oven and set aside to cool slightly.  Give the onion, garlic and fennel (reserving fronds) a super fine dice  Place stock of your choice on the stove and bring to a gentle simmer while you prepare the rest of the dish.  Add butter or olive oil to a large, heavy base saucepan over a medium heat. Once hot add in garlic and sauté for 30 seconds or so before adding in the fine diced onion. Cook the onions for 3 min or until they begin to caramalise, then add the fennel and orange zest. Cook for a further 2 to 3 min then add in the orange juice, brown sugar and apple cider vinegar & reduce...
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