Braised Fennel with Citrus
Last month I was thrilled to be asked to create some recipes to celebrate the launch of Crane Cookware’s new range of copper pans. Cooking with copper brings out my gentler, more delicate side. It’s…
Last month I was thrilled to be asked to create some recipes to celebrate the launch of Crane Cookware’s new range of copper pans. Cooking with copper brings out my gentler, more delicate side. It’s…
I always dread the first few weeks of January. Not because I pine for lazy holiday mornings, or because we are officially in the depths of winter, but because I am bombarded on all side…
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…
This is the first salad I make as soon as winter citrus appears on the shelves. I adore blood oranges and eat them with anything and everything through the colder months. I love how their…
Last weekend I fulfilled one of my (many) dreams. We spent two nights at Ballymaloe. It was under the auspices of a rather significant birthday happening next month, but really, it was an excuse to…
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…
There seems to be two camps of salad makers and eaters out there. Many a debate has been had in my kitchen between those who build a bowl or plate with larger leaves to show…
The vibrantly crunchy winter slaw is simply a vehicle for my new winter tonic - kefir miso dressing.
I love a slaw (as you might be able to tell by the multiple varieties on here). A good slaw provides crunch and freshness to any plate and its tang perfectly lifts up and compliments…
“I hate tacos”…Said no one ever. Whether it is Meatless Monday or Taco Tuesday, this meal is guaranteed to please any sized crowd. Channelling Southern California, one of my favourite destinations, rather than actual Mexico,…
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…
It has been a month of excess here. Jewish holidays, ridiculous amounts of entertaining and a brief Italian interlude for a friend's spectacular birthday celebration, puts me on an official indulgent meal break.
There is a constant battle in my kitchen between my predisposition to over-purchase irresistible looking produce (AKA greediness ) and my desire to waste nothing. Thankfully, my love for anything sitting in vinegar and fermented,…
Continuing our Summer of epic cooking adventures, the week after our Pump Street Popup, we hosted our first ever Collaboration Supper Club with Sarit and Itamar of the legendary Honey ...
How do you overcome a cooking rut? We all have them. I definitely go through phases where I bore myself with my own repetitive repertoire or just feel uninspired in the kitchen. When I’m having…
While the colours here reflect the season, slaw should not only be reserved for winter feasts. It’s a quintessential part of any BBQ spread or summer picnic - basically your all year round crunch solution.