North African Fish Stew
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…
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 recipe kicks off Pump Street at Home, a very exciting new series I'm creating with Joanna Brennan of Pump Street Bakery and Pump Street Chocolate. Over the next few months I'll share famous recipes…
Every time I think I have discovered the ultimate cookie recipe, another one sneaks into my line of vision that I must try. Before you accuse me of cheating on ...
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…
We would love you to join us for the last Building Feasts cooking class of the year.Cook with Building Feasts – Winter Warmers Wednesday November 1st 7.30-9.30pm Come and take ...
I am not quite sure when my love/obsession with all things Nordic began, but its influence is visible through virtually all of my interiors work and present in most of the food I cook.
We were lucky enough to spend 11 days in warm, glorious Israeli sunshine this month, predominantly spending our time in Tel Aviv, with the last few days in Jerusalem. We ...
This butter is an excellent way to use up any excess herbs lingering in the back of the fridge at the end of the week. It takes about 2.5 minutes to whizz up and will…
A staple around here, you can find them heart shaped and filled with blackberry jam in February and in the summer they are a favourite ice cream accompaniment. Generally, they are the ideal snack biscuit…
The beginning of frozen everything season is celebrated with the first sighting of berries in the farmers market, ready to blitz and churn into any semblance of iced delicacy. This week’s market run saw a…
It is always important to have a few tricks up your sleeve. Especially in the kitchen. And confit garlic is up there as one of my most useful secret ingredients. It elevates even the most…
As apples come into season, this is a wonderful way to extend the summer and also use up the glut from the tree. The fresher the apples, the more pure the taste of the sorbet,…
Another one of my faves in the fridge basics range, this is delicious smothered on cornbread or for frying your eggs as well as melted onto a steak or a simple piece of cod. Make…
It’s negroni o’clock and time for these pages to be accessorised with a drink recipe (or two). This dangerously irresistible Fig Negroni recipe was the star of the show at my most recent Supper Club…
As a nod to my unrivaled love of all things Scandi, here is my recipe for salmon burgers. Light, bursting with flavour, moist, and so easy to throw together. They are as comforting as any…
This might be my favourite flavoured butter yet. I know that marmite is a love it or hate it flavour and the vegemite/marmite war between the Southern and Northern Hemispheres are real, but I dare…