The posts feature recipes that we have gathered and created during our travels, including recipes from The Dish and Weekend Eggs posts.
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
Our chicken shawarma recipe will make you richly spiced succulent chicken thigh pieces pan-fried in minutes to replicate the flavour of traditional chicken shawarma. A shawarma is a sandwich in the Middle East, made to order and prepared by the shawarma guy who slices the chicken or beef off vertical spits. Typically rolled in flat … Read more
Our farmers salad recipe for salata falahiyeh makes a salad of tomatoes, cucumbers, capsicums, shallots, and fresh herbs with a simple dressing of extra virgin olive oil and lemon juice. Eaten throughout the Middle East, with provenance in Palestine, it’s also called a Palestinian salad, Arabic salad, village salad, or chopped salad, salata na’ameh. It’s … Read more
This quick and easy recipe for pan fried asparagus on pesto hummus with dill oil and dukkah makes a delicious vegetable side dish or a light vegetarian main. If you have hummus and basil pesto on hand this healthy asparagus dish comes together in as little as ten minutes and while we use homemade hummus … Read more
Our spicy roasted red pepper feta dip recipe makes htipiti, a Greek meze made with roasted red capsicums and Greek feta cheese that’s enjoyed as one of an array of Greek mezedes, snacks traditionally washed down with ouzo. Scoop it up with warm pita bread and serve with other meze dips such as tzaziki and … Read more