Making nut milk has become a hugely popular occurance for health enthusiasts and vegans for its ease of making and great health benefits. Nothing matches the protein, fat and relatively neutral flavour profile of cow’s milk than Brazil nut milk. It also tastes brilliant in an iced coffee. What isn’t there to like? It is not often that
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RECIPE: Duck Breast, Kumara Noodles and Pea Mash
If you aren’t a duck convert, this duck breast, kumara noodles and pea mash recipe will surely leave you ducking down to the local butcher for more. Many people shy away from duck because of the high fat content and a fear of not knowing how to cook it.Well fear no more – duck is
Continue reading »RECIPE: Mediterranean Martini (alcohol free optional)
I like to think of this recipe for a Mediterranean martini as ‘the clean man’s dirty martini’. This martini has flavours so covert that it would even make James Bond 007 proud. You would never guess that this drink contains the refreshing, yet complex, flavours of cucumber and tomato with its crystal clear colour. And
Continue reading »RECIPE: Vegan Raw Snickers Chocolate Bar
Ok so if I ever go down in history for any type of cooking related event (assuming this doesn’t include the time that I served up dodgy fish to over 100 people – but that is another story) I think it may be for this recipe! It truly is amazing. And while I may be
Continue reading »RECIPE: Cajun Pork Ribs and Southern Rice Pilaf
Take a trip to the Deep South with me, put on some southern New Orleans blues music and cook up out this lip smacking cajun pork ribs and Southern rice pilaf. Despite what it may look like, it is actually a very easy recipe to prepare. Which was why I decided to cook this dish for
Continue reading »RECIPE: Spring Filo Quiche & Fresh Pickle Salad
It was a beautiful spring day, perfect to celebrate the birthday of my lovely lady. I had bubbles on ice and strawberries galore. My idea was to bake some handy filo asparagus quiches and a fresh pickled yellow beetroot, asparagus and dill salad to take on an idyllic picnic to celebrate the wondrous occasion. I
Continue reading »RECIPE: Cashew Cream & Beetroot Truffle Raw Tart
The saying goes that inspiration can come from the strangest of places. Well this is not true in this case. In cooking, inspiration often comes from ingredients that are in season or through the use of leftovers. In fact developing recipes is often a step by step process where you create one dish and then get
Continue reading »RECIPE: Green Tea, Beetroot and Chocolate Raw Truffles
Today I was thinking about cross purpose conversations. You know, the ones where two people can be having a conversation and be talking about totally different things without realising it? Well, first I would like to say that there will be no confusion about the absolute amazing flavour, or nutritional value of the following green
Continue reading »RECIPE: Moroccan Chickpea Pie
This Moroccan chickpea pie is by no means traditional – as I just made it up as I went along. But the inspiration is certainly firmly rooted in the culture and back alleys of Marrakesh. But what it misses in terms of authenticity it makes up for in the fact that it uses ingredients that
Continue reading »ULTIMATE TOMATO SAUCE: Saucy Desert Island Dreams
Tomato sauce is arguably the most important foundation of most cuisines. As such it is a fiercely debated topic of how to make the best tomato sauce. Fresh or canned tomatoes? Do you add sugar, vinegar, herbs or spices? Which ones? Well we have one unexpected special ingredient that will make your tomato sauce better
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