Confit Garlic
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…
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…
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…
I’m very late to the kefir party, but since it’s become a fridge staple I seem to use it in, on and with anything from baking to smoothies to drizzling on basically everything.
These bars are a staple of the season. Festive and wonderfully tangy, not terribly sweet, with a crispy base that is simple and quick to make without the faff of pastry making, these are the…
These blended iced morning meal solutions have been a big part of my life for over 15 years now and I'm still excited every time I make one. They are the only unanimously agreed upon…
These golden nuggets of crunchy, garlicky saltiness are undeniably my favourite roast potatoes. Smashed, with incredibly crispy outsides and delicately fluffy insides are basically everything you could ever want your roasites to be.
Last month I ticked a major bucket list item and taught my first class alongside a woman I truly admire on US soil. It was such an honour to demonstrate a favourite collection of recipes…
Today's short and sweet newsletter is here with little chat but big info. It's been a crazy couple of weeks (sometimes life is like that) but I did want to share a little class news and…
Moderation is a quality I do not possess. I am embarrassed to admit how many shampoo varieties currently clutter my shower ledge, the number of cookbooks added to my collection in the past six months,…
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 ...
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 ...
I have implemented a new rule in the house - no meal can take longer to make than to clean up. I find that this is quite easy to enforce Monday - Friday, but come…
Introducing Seth Abraham Goldsmith, born September 5th 2014. Known by his brothers as G4……… As I mentioned in my last post, I spent the last few weeks of my pregnancy ...
It took years to overcome my anxiety about pastry. Everyone always claimed it was easy. But the prospect of fiddly, leaky, time consuming dough with a soggy base or a ...
This was a big week. I finally turned 40 on Monday. I say finally, as I have actually been celebrating for about 7 weeks now and have almost reached 40 celebrations for my 40 years of…
Growing up, books in the genre of The Enchanted Broccoli Forest, The Vegetarian Epicure and The Silver Palate were regularly used to create our family meals. I remember years where beans and lentils were prominent…