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…
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…
[…] 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 […]
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…
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…
It’s officially summer and in my world, sunshine calls for salad. This hot smoked salmon nod to a classic Caesar is ideal for the season and substantial enough as a stand alone main course on…
How to make jammy eggs is a life skill everyone needs to know. Because a meal becomes complete when you put an egg on it.
[…] own with a lovely salad. (I sometimes serve them like this as part of a lunch/brunch selection) So, please, whizz up a batch, and let me know your favourite way […]
This is where your basic roast chicken goes on holiday and comes home with golden, crisp, roasted skin, fresh from the spice markets of the Levant.
A concoction of pure comfort, this combination of barley and chard with a hint of allspice combines two of my favourites - a grain and a braise. Deeply mellow and satisfying in every way, this dish…