Hot, cool, sweet, sour and crunchy – just the ticket for a balmy summer’s evening.
In a way this is nothing more than a mound of salad dumped on top of fried fish – but what a salad!
Nothing wrong with this for supper.
Ilaria’s at it again – dreaming of summer while in the depths of a dreary London winter.
I’m digging your lunch. Literally!
Avocados add a smooth texture to this ceviche and canned pickled chillies give a nice little hot bite. Add more of either if you fancy.
Sometimes the simplest things are the best but often we don’t see them as such unless we stand back and inhale deeply. ‘Come ‘round for drinks’ just rolls off the tongue when we invite people over, but as the day approaches, it can strike fear in our hearts, not because the house needs a makeover […]
Keep sandwiches soft and fresh – curled up edges are a turn-off.
These sandwiches make a little hot-smoked salmon go a long way.
Crab, fennel, chilli and garlic sounds good, but it’s even better with skinny pasta.
It’s summertime, sum, sum, sum, sum SUMMER-TIME! Burgertime! Eat outdoor time! Yeah.
These are insanely good. Not going to say any more.
Light and luscious, you could add a few toasted or caramelised walnuts to give this salad a bit more grunt.
Oh, I love a bit of mollycoddling … especially when the weather is crappy. A pot of chicken broth, chugging away, fills the house with hope!
Here’s a great weekday meal that doesn’t require lengthy prep, is quick to cook and tastes delicious.
Whoa – here’s an easy one. Spag with clams, spiked with chorizo. A great midweek meal. Fast & fabulous.
Cook in the pan. Serve in the pan. Only one thing to wash. Mum – it could be good for you on Waiheke to save water!
Pretty pretty pretty. Oh, and delicious!
It’s easy making your own labna balls – just strain yoghurt until thick, then flavour it with dukkah, spices, herbs or edible flower petals.
Get those asparagus spears on the grill to add another taste sensation.
That smell of smoke, sizzling prosciutto, lemon and mint will get them running to your place. Make plenty!
Burrata, a little dome of happiness, filled to bursting with a rich creamy centre, barely holding its shape, and just wanting to burst open on your plate. Let it!
Simple and seductive – juicy, sweet, salty, crunchy – a brilliant combination.
This is a stalwart of the Italian kitchen – spectacular on pasta, fab to layer with vegetables like eggplant and zucchini, and great with polenta or to jazz up bruschetta …
Rosti with a difference.