Let’s Spring into Summer
As we find ourselves in full blown Spring Fever, lets celebrate the season of blooms with a full seasonal menu. Please join me on May 7th at 7.30pm when I ...
As we find ourselves in full blown Spring Fever, lets celebrate the season of blooms with a full seasonal menu. Please join me on May 7th at 7.30pm when I ...
I was overwhelmed by the demand for this class, so I have added a second date (and will be varying the recipes). Let’s celebrate Spring and the season of blooms ...
Drumroll please………my most loved, most appreciated, most used of 2017. Most Used Cookbook – Gjelina by Travis Lett Gjelina, the book from the famous Venice Beach restaurant, found its way ...
I am so thrilled to let you know about the new season of Building Feasts events and welcome you to share more memorable conversations, classes and feasts.
The month long marathon of Jewish holidays is rapidly approaching and I am back in to the kitchen after weeks of traveling and barely cooking a meal. Rosh Hashana kicks ...
This year marks a big change in how we are celebrating Thanksgiving. Being in the minority, the few London family members make our annual November pilgrimage to New England in to join the family for…
Last month I spent a little time in my old haunt of New York City. It was such an incredible honour to teach a deliciously fun packed demonstration with Rachel Simons, co-founder and CEO Seed…
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…
A creature of habit, I take great comfort in small rituals that punctuate my weeks and provide me with some much needed organisation and structure in my life. Mainly revolving around buying and preparing food,…
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…
Possibly the perfect party plate, this beetroot carpaccio is an all around winner both in flavour and beauty. The combination of colour, crunch and savoury sweetness makes this dish the ideal side or light vegetarian…
As we catapult our way into shorter days, I like to preserve all the remaining hues of warm sunshine with a little multi-colour action in the kitchen and on our plates. These days you will…
Every year it happens. School finishes for the summer, and lacking any desire to tackle early morning departures over the holidays, I take the executive decision that summer camp is ...
Known by many as Chraymeh Fish (not such an appealing recipe title), this dish is essentially the shakshuka of the North African fish world. A delicious and colourful antidote to all the heavy meals of…
This week’s musings are slightly longer than usual. Feel free to use this info as a little “choose your own adventure”. If you are interested in hearing about my LA foodie tour, that’s where I’m going…
These unctuous, lightly braised leeks were born out of the weekly challenge of “how to use up those woeful items sitting in the bottom of the fridge”. Leeks always seem like such a good idea…