Cauliflower has become the go-to vegetable of the decade. It seems that now we all love our cauli. Here we’ve used it in a simply-flavoured pickling mix. Pickled Cauliflower is a great addition to mezze or antipasti platters ….
PICKLED BABY CUCUMBERS AND CHILLIES
SLICED STUFFED PEPPERS
MAKE G-F LAVOSH GREAT AGAIN
MISO AND AVOCADO TARTLETS
GOUGÈRE
HAVING A BALL
ADD A LITTLE SUNFLOWER
WHITE GAZPACHO
For me, tapas is a wonderful invention. Lots and lots of tastes and textures, in miniature, offer the opportunity to try many different dishes without looking like, well, the glutton I may well be. It was in my favourite tapas bar that I discovered the thick, garlicky, pale, richness of White Gazpacho ….
ONE OF OUR FAVOURITE THINGS, PLUS ONIONS!
IT'S TIME TO GET TOGETHER
Yes, we're all doing it. Wanting to catch up with everyone before Christmas as if there’ll never be another chance! It makes a crazy time even more crazy but we wouldn’t have it any other way.
We love the idea of catching up over drinks with a few delicious bites, no matter whether it is a huge festive affair with all the friends and neighbours dropping in or something more intimate. Either way, we’ve got you covered.
STICKY RICE CAKES
INDIAN INSPIRATION
Here are two simple dishes to offer with drinks when you have a crowd of people. Recently I served them instead of a first course before an Indian meal. The radish and cucumber raita can be made well ahead of time and, if all the ingredients are prepared beforehand, the prawn and coriander pakoras can be cooked in just a few minutes ....
FIRST THINGS FIRST
I’d been at a conference all day. He’d been at home, in the studio. We met in the city and wandered down to the newish Barangaroo precinct on Sydney Harbour. We decided to try a few different restaurants on the strip so he chose the Spanish Bórn, where for our first course we had delicious little morsels and sampled for the first time a gluten-free beer and a chardonnay from Spain ....
WOK FRIED EDAMAME
ZOE'S WALNUT CRISPBREAD
Jan’s daughter-in-law, Zoe, came up with these fabulous Walnut Crispbreads. They are quite rich and make a delicious base for all sorts of canapés. We’ve topped one with goats’ cheese and tobiko (flying fish roe) and the other with gravalax, pickled cucumber and dill and mustard sauce but the toppings will only be limited by imagination and what’s on hand in the fridge ....
CHEESEY SHORTBREAD
PIZZA WITH A DIFFERENCE
CHEESE AND BISCUITS
When I was a small child my dad used to eat little, foil covered sections of processed cheese and I loved it too. He also ate blue cheese and I hated it. I couldn’t understand why he’d choose to put something so disgusting in his mouth. Many years later while in France I stayed with a woman who took my culinary education very seriously .....
