A cook’s best friend – lemons add a burst of tingly freshness to savoury and sweet dishes. But which one’s a Meyer, and which one’s a Lisbon?
Though it seems just like yesterday, it was in fact 40 years ago that I spent a week walking the hills of Crete.
A striking memory is the aromatic scents that rose all around us as we crushed wild thyme and oregano underfoot. The oregano was ‘rigani’, origanum vulgare (hirtum). Bit of a gob-full, I suppose, but the last name (hirtum) is pretty important.
Understand the magic of allspice … it can add layers of flavour to savoury and sweet dishes.
Ohhhh – little sticky nuggets of goo, how I love thee.
Undeniably cute, quails’ eggs are good to eat, too!
Like overpriced sad and bland scones, bad expensive pizza is a crime.
Fresh bay, strongly aromatic, like pine needles, eucalypt and lemon all crushed together, with a scattering of floral blossoms on top.
No products in the basket.
