Our corn salad recipe with bacon, pearl couscous, parsley and fried shallots is full of texture and flavour. Corn kernels are combined with crispy bacon, chewy pearl couscous, flat leaf parsley, and paprika piled onto garlicky yoghurt, drizzled with extra virgin olive oil, and showered with crunchy fried shallots. It’s fantastic with roast chicken, meatballs … Read more
This toum recipe makes toumeya, the garlic sauce from the Middle East that’s slathered onto chicken shawarma and eaten with shish tawook, just like your favourite Arabic restaurant makes it. Traditionally made with a mortar and pestle, chefs make toum in a food processor or blender these days. You can too, especially if you don’t … Read more
Our batata harra recipe makes Lebanese spicy potatoes with garlic sauce and fresh coriander. These super crunchy twice-cooked potatoes are boiled, left to cool, pan-fried, then tossed in Aleppo pepper, coriander and toum, a garlic sauce. This recipe by chef Joseph Abboud of Rumi restaurant in Melbourne is quick and easy and the potatoes are … Read more
Our easy pumpkin hummus recipe makes a roasted pumpkin and chickpea dip drizzled with extra virgin olive oil and sprinkled with dukkah, the Middle Eastern condiment of crushed nuts, seeds and spices. Serve it as a healthy snack with warm flat bread, crunchy pita chips or crispy vegetable crudités or as an appetiser with an … Read more
This easy aloo gobi recipe for a cauliflower and potato curry makes a gently spiced aloo gobi just like your favourite Indian restaurant makes. Traditionally a Punjabi dish originating in Northern India and Pakistan, aloo gobi has become a much-loved dish all over the world, thanks to Indian and Pakistani migrants and the proliferation of … Read more