Our pearl couscous salad with pomegranate, pistachios and fresh herbs makes a Middle Eastern salad that’s loaded with texture, flavour and aroma. It’s essentially a traditional village salad with the additions of pearl couscous, pomegranate seeds, pistachios and a mix of herbs, but it’s super versatile. Use bulgur or quinoa and whatever nuts or herbs … Read more
This Spanish potatoes and peppers recipe makes poor man’s potatoes – or patatas o lo pobre or patatas pobres in Spanish – a deliciously addictive and rustic dish of potatoes, onions and peppers or capsicums fried in extra virgin olive oil and garlic, seasoned with little else but sea salt and ground cracked black pepper, … Read more
This cheese ramen recipe makes cheesy instant ramen noodles, my guilty pleasure when I’m over-worked, over-tired, racing to meet a deadline, and can’t summon the energy to cook. An American-influenced Korean comfort food, these noodles are a favourite of Korean students and I totally understand why. Instead of American burger cheese I use Italian Parmigiano … Read more
This easy bacon mushroom pasta recipe makes an incredibly delicious and comforting pasta that’s sprinkled with grated Parmigiano Reggiano and fresh parsley. We’ve made this pasta with bucatini, but you could use a thick spaghetti, linguini, fettuccini, or even penne, and while the basis for this light pasta is extra virgin olive oil, you could … Read more
This classic basil pesto pasta with potatoes and green beans recipe makes the traditional potato, green bean and basil pesto pasta from Liguria in Northern Italy, which we first tried in Genoa some years ago – except instead of trofie, the pasta traditionally served with pesto, I’ve used fusilli or corkscrew pasta. I love the … Read more