April 2023

Margan Restaurant Head Chef, Joey Ingram, shares an indulgent recipe for a silky Squid Ink Gnocchi with Spanner Crab Bisque. 3 HOURS PREP | 5 HOUR COOKING | SERVES 10   INGREDIENTS SQUID INK GNOCCHI 2kg Sebago potatoes, scrubbed 2 egg yolks 25g squid ink 400g tipo ‘00’ flour 100g parmesan chees

So much to do, so little time. It’s not surprising that beauty takes a backseat. But it doesn’t have to with these beauty tips … Beauty snacking is about taking a moment or two throughout the day to indulge in a little pick me up. From lip balms to facial mists to eye masks to [&hellip