Soft Torrone (Morbido): Cook syrup around 290°F/145°C for a chewy, soft nougat. Hard Nougat: Cook syrup to 295°F–310°F (146°C–155°C) (hard crack stage) for a firmer, brittle texture.

LORETTA LOHBERGER less than 2 min read May 29, 2017 - 12:00AM ...

TASMANIAN garlic, honey, cheese and bread have won prizes at the Royal Melbourne Fine Food Awards. Mr Bourke was in a field working with bees and unaware that his Taverner’s Organic Leatherwood ...