A Peek at our Honey & Co Supper ClubAugust 26
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 ...
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 ...
How do you overcome a cooking rut? We all have them. I definitely go through phases where I bore myself with my own repetitive repertoire or just feel uninspired in the kitchen. When I’m having…
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,…
This weekend we celebrate the Jewish holiday of Purim, which in this household mainly consists of baking and sharing (and of course consuming multiple) Hamantaschen, a triangle shaped cookie traditionally filled with either prune, apricot or poppyseed. If you…
This week I am not sharing nostalgic moments, stories of family adventures or lists of incomplete tasks, just good simple food, with flavours that sing. I am often asked what I serve on the side. …
A dreamy way to use up your wild garlic for the few precious weeks it is in season and a great way to preserve the flavour on anything and everything for the forthcoming weeks.
It’s no secret that I have a vast cookbook collection. It grows monthly with new found friends who live on my shelves and immediately become part of the furniture and the family. And while these…
The minute asparagus hits the farmers market stands in April I vow to eat it every day for the duration of the season. And I have to say, despite my general inability to practice anything…
My Best Discovery – The Flower Appreciation Society I first met Anna and Ellie when, by a stroke of genius, we celebrated a friends milestone birthday at one of their ...
IThese days I like to keep home cooking as simple as possible. When the opportunity arises I make double of anything I can to keep or freeze giving me a secret stash of soup, grains…
Gremolata is salsa verde’s oil free cousin and the first class version of a few chopped herbs sprinkled for brightness on a plate. With a modicum of extra effort you get a massive favour return…
It’s day 347 of lockdown and I think it’s pretty safe to assume that at this stage, some of us have exhausted our veggie/salad recipe reserves. So, to alleviate some of this meal plan pain…
In my humble opinion, you can never have too many ways with herbs or sauces in your armoury. It's these tricks that elevates the basic to spectacular. I make a version of this on a…
My cornbread hall of fame ranges far and wide. From the infamous Moosewood cookbook recipe made regularly in our house during the vegetarian era of the late 1970’s/early 1980’s to accompany chili sin carne, to…
Seasonal Bounty – Rhubarb, Blood Oranges and Artichokes We may be in the bleak mid winter, but that does not leave us short of mouth watering seasonal produce. While everyone ...
This is your emergency salad solution. Something between a simple Caesar and a classic wedge (minus the iceberg) this not only comes together in no time with fridge and cupboard staples it uses up your…