Ellie W.'s photostream  

Pistachios are one of the most delicately-flavoured nuts in existence. The beautiful emerald-green nut is hidden beneath papery rose-kissed covering which is obscenely painful to remove, and the colour will start to change to a rather unattractive brown once the nut is exposed to anything other than a low heat. Not only this, but once roasted, the flavour of the pistachio becomes lost as it transforms in both scent and taste to something kinda-but-not-quite like a toasted almond.

Try making your own pistachio paste for an easy way of incorporating pistachio flavour into everything from cookies to ice cream.

Step by step photos and instructions available at Kitchen Wench

Pistachios are one of the most delicately-flavoured nuts in existence. The beautiful emerald-green nut is hidden beneath papery rose-kissed covering which is obscenely painful to remove, and the colour will start to change to a rather unattractive brown once the nut is exposed to anything other than a low heat. Not only this, but once roasted, the flavour of the pistachio becomes lost as it transforms in both scent and taste to something kinda-but-not-quite like a toasted almond.

Try making your own pistachio paste for an easy way of incorporating pistachio flavour into everything from cookies to ice cream.

Step by step photos and instructions available at Kitchen Wench

Photos from Taste of Melbourne 2011, at the Royal Exhibition Centre in Carlton.

Read more about the event at Kitchen Wench

Photos from Taste of Melbourne 2011, at the Royal Exhibition Centre in Carlton.

Read more about the event at Kitchen Wench

Photos from Taste of Melbourne 2011, at the Royal Exhibition Centre in Carlton.

Read more about the event at Kitchen Wench