Honey & Co Chicken Musakhan
[…] whole thing cover to cover. It reads superbly, with stories and anecdotes that made me chuckle out loud. And each beautifully photographed page is more tempting than the next, totally […]
[…] whole thing cover to cover. It reads superbly, with stories and anecdotes that made me chuckle out loud. And each beautifully photographed page is more tempting than the next, totally […]
A lot of anchovy hiding happens in my kitchen. I love serving anchovy laden sauces to the unenlightened haters, who simply comment on the delicious unidentifiable flavour of the dish. […]
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. […]
I have to admit I do have a penchant for a little Pickled Watermelon Rind and feel it’s very much my duty to share this seasonal kitchen staple recipe with you.
It’s hard to believe that 12 months have passed since deciding to publicly document my kitchen forays, while simultaneously suffering with morning sickness. In hindsight, I think only a person […]
[…] making factory. Often I am not even sure who will be the lucky recipients, yet I churn out batches of sweet treats to give away in a frenzied, almost possessed state.
I have very few hard and fast rules in my kitchen, but “always toast your nuts” is a non negotiable. The addition of a drizzle of maple syrup and sprinkling […]
[…] of salad makers and eaters out there. Many a debate has been had in my kitchen between those who build a bowl or plate with larger leaves to show off […]
[…] bleak mid winter, I look for those moments of mundane minutiae that spark a little kitchen boogie, a victory air punch or a sneaky smile to keep me going and […]
[…] new to these pages, I should probably let you know that one of my weekly kitchen challenges is to use up all the old scraps and sad ends around the […]
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 […]
[…] during our visit, and we also managed to inhale vast quantities of their irresistible home churned butter from their Jersey cows on absolutely everything. Some of us woke up at […]
[…] leaving a minuscule amount is both beguiling and annoying (especially when said item is the yoghurt I want for breakfast). But every cloud has a silver lining, and because I […]
[…] on British shore lines) and returned many times to Bill Grainger’s first eatery, Bill’s, in Darlinghurst. It was at Bill’s that I first had sweetcorn fritters. For breakfast. They were […]
[…] a 30cm sauté pan for absolutely everything (no, I am not sponsored) and in my humble opinion it is a kitchen essential. You can also make this in a deeper […]
[…] myself). I held back on the parmesan in the dressing, and added a touch of yoghurt for maximum creaminess and a little extra acidity. Gem hearts and small romaine lettuces […]