lemon

This recipe uses a whole chicken that is jointed into pieces, as it’s most economical and the skin is an important part of building the flavour of the dish. If skin is not your…

Thirty years ago when first in Europe, my then Swiss mother-in law and Danish sister-in law introduced me to elderflower cordial. I’ve loved it ever since with this beautiful blossom a fixture in all…

A first time visit to the Fremantle Farmers Market this morning resulted in an uncommon succulent score: purslane. This means Fattoush for lunch; a delicious Lebanese bread-based salad that traditionally includes purslane and sumac.…

Kipfler potatoes are a yellow-fleshed waxy variety that holds its shape well when boiled. I’ve recently come across a new red variation that has a striking colour and when combined with hot (chilli), sour…

Preserved vine leaves contribute great flavour and texture when used to wrap and bake different meats and fish. These polpette can be served as finger food or as a main meal when accompanied with…

The flavor of walnuts benefits greatly when roasted and the skins rubbed away. Here they’re used as a crust on salmon, that when served with slightly bitter radicchio and lemon, makes for a balanced…

Tomato salads are many and varied, but this Ottolenghi-inspired version of Fattoush make a lovely summer sharing plate…