News11/10/2016 TASTE THE WORLD OF EUROVINTAGE Related Share on Facebook Twitter Pinterest Google + LinkedIn Email Previous articleEAT MY LUNCH GOES TO WELLINGTON Next articleFEAST AWARD WINNERS ANNOUNCED You may also like 2021 Trendspotting for Beverage Flavours Sizzling Summer Menu Ideas Eating the Rainbow: The Vital Role of Colour in Delighting the Senses
RASPBERRY ETON MESS by Rhiannon McCulloch Serves 12 – 14 in 200ml glasses MERINGUE 240g egg whites 350g caster sugar Preheat oven to 130°C (fan)….