The posts feature recipes that we have gathered and created during our travels, including recipes from The Dish and Weekend Eggs posts.
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 recipe for eggplant dip with pomegranate and pine nuts makes a variation on the Middle Eastern mezze baba ganoush using the old fashioned method – mashing it with a fork or pounding it with a pestle and mortar. The result is a more textured, creamier, rustic dip sprinkled with pomegranate seeds and pine kernels. … Read more
My capricciosa pasta recipe for mushroom, artichoke, olive and ham fusilli makes a quick and easy pasta inspired by the capricciosa pizza, an Australian favourite in the 1970s, invented in Rome in the 1930s. Featuring the key ingredients of the old-school pizza minus tomato sauce, my capricciosa pasta can be made with extra virgin olive … Read more
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