Lara Dunston 
Our hummus Beiruti recipe makes a zestier, herbier, spicier hummus thanks to more lemon juice, cumin and paprika, and the additions of chilli and fresh parsley. Named after Lebanon’s stunning capital, Beirut, hummus Beiruti is topped with whole chickpeas, drizzled with spice oil, showered with more fresh parsley and sprinkled with a blend of sweet … Read more
This asparagus and mushrooms, bacon and Parmesan gnocchi recipe makes a delicious pasta that’s quick, easy and versatile. Keep things simple and let the beautiful fresh produce shine with a light pan-fry in olive oil. Or cook it longer in plenty of cream and sprinkle on extra cheese before serving for a creamier pasta. Try … 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
This easy tzatziki recipe makes an authentic creamy Greek yoghurt cucumber dip that has cousins in other Mediterranean cuisines, from Turkish cuisine to the cuisines of the Levant of Lebanon, Syria, Jordan and Palestine, and Indian cuisine. Traditionally served as a meze and eaten as a dip with pita, tzatziki is also served as a … Read more
Our Caprese salad recipe makes a classic Italian tomato, buffalo mozzarella and basil starter from Italy’s Capri and Campania region – with two tweaks: we use vine-ripened cherry tomatoes, which are sweeter, and bocconcini, which are smaller balls of buffalo mozzarella. Better for feeding a crowd and a better side if serving with a main … Read more