Puy Lentils with Spinach, Red Onion and Herbs
I spend a lot of time contemplating what to serve on the side. It seems that these days, when you have a crowd around your table, there are an increasing number of excluded food groups,…
I spend a lot of time contemplating what to serve on the side. It seems that these days, when you have a crowd around your table, there are an increasing number of excluded food groups,…
Welcome to my first blog post and what I consider to be one of my favourite lunchtime feasts.
Kohlrabi is one of those vegetables that for many years I really had no idea how to use. I knew I loved it in salads, or just thinly sliced with a little salt and lemon…
[…] hot straight out of the oven, or at room temperature as part of a weekend lunch/brunch or summer dinner. Just taste the salmon and goats cheese before adding them to […]
I first discovered really good coffee in Sydney. It was 1999 and I was in the prime of my youth. Having spent a number of years in the States drinking pre Chemex drip, some could argue…
It wouldn’t be pumpkin/squash season without a new iteration of an old favourite to adorn this year’s Thanksgiving table. This simple, yet feast worthy recipe should not be reserved only for a festive spread, it’s…
The nuttiness of freekeh marries perfectly with the sweetness of the roasted beets and salty freshness of the feta, making it a perfect side for roast chicken and fish or ideal on its own for…
Excitement brewed in my house last week. We were all under the illusion that summer was finally on its way. The sun appeared shining its glorious rays on the garden now in its full spring…
These days I rarely make just one recipe or dish at a time. Whenever possible, I will make extra of something for a meal to stash in the freezer for another day or to store…
It’s no secret that I have a vast cookbook collection. It grows monthly with new found friends who live on my shelves and immediately become part of the furniture and the family. And while these…
Hot honey is a multi use condiment. Never without a jar lurking somewhere on the top shelf, this is a solid fridge basic.
“Keep it simple” might be the most banded-about phrase in my kitchen. While it is a brilliant lesson for life in general, it’s an especially useful reminder when assembling a dish or a meal. Keeping…
This smoked mackerel salad was one of the starters for my Popup at Pump Street Bakery, served alongside beetroot carpaccio and Pump Street focaccia. All of our fish on the menu, including arguably the best…
These days, it’s all about the small wins. As I navigate yet another lockdown and a return to all four boys in home school during the bleak mid winter, I look for those moments of…
Chaos in our house has hit an all time high. I thought it was all under control, but in hindsight it was a trick of the mind caused by the delirium of prolonged sleep deprivation.…
There are a few precious things that get me through the first few months of a new year. And they are mainly in the form of citrus. The bright colourful sweetness of blood oranges in…