‘These ribs are slow cooked for 8-ish hours until the meat comes away from their bones. Brushed near the end of slow cooking with OFPA 2026 Gold Medal winner, Robbies Heritage Collection Cherry Bourbon Rib Sauce elevates the flavour and gives the meat a wonderful dark, rich caramelisation. Flavour aside, the next best thing about this sauce, is its consistency. Its spoon-dropping consistency (not all thick and gloopy), gives a moreish sauce-like coating on the meat.’ Kathy Paterson, Outstanding Recipe Editor.

Make ahead for a summer sweet treat – one that is very easy to sneak into the freezer and help yourself to a sliver. Outstanding Food Editor, Kathy Paterson, finds it refreshingly rich, preferring smaller servings, but serving portions are a guide and are up to you. 

Cooking the salmon “en papillote” - French for “in parchment” is a cooking method where food, usually fish or vegetables, is sealed in a folded parchment paper (baking paper) packet and baked, steaming it in its own juices for a moist and very flavourful result.

Two dips created to ensure your next platter is ‘outstanding’.