Pickled Rhubarb
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,…
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,…
Sometimes I need a little reminder about the beauty of the most basic. Case in point right here with this salad. Two of my favourite summer ingredients loosely chopped and (if you are feeling fancy)…
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 is the official release date for the long awaited Honey & Co cookbook. Long awaited for me at least, as for the past couple of years I have been frequenting, along with many others,…
It’s peak watermelon season and while it hasn’t really felt much like summer of late here, I know it’s sunny somewhere. Regardless of the weather, watermelon is in abundance and incredibly satisfying in just about…
Well, that was a year……. The year I faced undoubtedly the hardest times of my life. The year filled with love, devoted friendship, immeasurable support, kindness and a hefty dose of magic. Thank you…
Homecoming is easier when there’s a little comfort on the horizon. Last week I returned from a short stint in LA. But leaving behind those blue skies and that golden light requires some serious protective…
This year we are celebrating Hanukkah with a multicoloured latke feast - 3 types of latkes and multiple toppings for a mix and match extravaganza (and a nod to Thanksgivukkah, my favourite new holiday). This is a…
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…
I am deep in January snacking mode over here. An early adopter of the work from home gang, I was in the distinct minority amongst my peers until recent years. Running my Interior Design Consultancy…
This was a week of firsts and to celebrate I made Upside Down Ginger Cake, an old favourite from one of the many recipe scrapbooks started all those years ago before the internet. With all…
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…
The end of the year is basically a full on blur of entertaining and indulging. And because I never like to miss an opportunity to jump on both those bandwagons, I’m here with my last…
This is undoubtedly the best use of the liquid left in the bottom of the pickle jar (AKA liquid gold) and makes the smoothest umami tahini sauce I have ever tasted.
We have just returned from an almost 3 week adventure in the USA. Starting with 10 days in New York where we met the Australian contingent of our family for ...
May was a little bit of an insane month, and I just realised that while I have a backlog of recipes ready to post, I have not managed to put ...