Nibbles

TARAMASALATA

TARAMASALATA

When a cook starts blending together eggs, garlic, a touch of lemon juice and olive oil the expected result is mayonnaise. And yet when the eggs are fish roe the outcome is taramasalata. Having made it recently, I’ve only just realised that the classic Greek dip is in fact a form of mayonnaise ....

HOP TO IT

HOP TO IT

Rosie had been to Lario International, the Sydney importer of fabulous and unusual Italian products, and was showing Jan and me her purchases. There was some beautiful olive oil, a bottle of pomegranate balsamic vinegar, an exotic jar of pine bud syrup and a small jar of light green paste. We were given a taste to determine what it was. A pesto of some sort? No. Salsa verde with a difference? No ....