This is a Puglian dish from Southern Italy, where the octopus is braised in white wine and tomatoes, then barbecued. Full of flavours of the Mediterranean – olive oil, capers, lemon and seafood.
On a bit of a #cleaneating tip after the weekend, I cooked up this pumpkin soup made creamy by the addition with tofu rather than cream. It has plenty of personality thanks to the depth of the roasted pumpkin flavour, the kick of chilli and the freshness of coriander and tang of lemon.
Crumpets – the beloved golden doughy sponges that soak up lashings of butter and syrup, leaving pools on your plate and sticky rivers trickling down your arm.
Yoghurt and blueberries are a match made in heaven. This cake is most and not overly sweet, with the little tang of yoghurt and burst of blueberries. I like to use goats yoghurt for this recipe, as it provides more of an earth, grassy, countryside taste.
This raw number works well as a side for lamb, pork and fish in particular. The balance of palate extremities makes it pretty versatile – bitter radicchio, sweet, sour, acid and softened with some creamy nuttiness of almonds.
Vegetables work really well in desserts – they’re sweet and colourful and a great way to use leftovers (like this Courgette Cake and these Pumpkin Spice Cupcakes). These beetroot cupcakes are fluffy and moist inside and have a nice crispy top.
When I saw a tray of 4 local sand crabs for $10 at the markets recently, I decided this was deal that had to be taken up. I used them to cook up a crab & soba noodle dish. The delicateness of crab works well with the earthiness of soba noodles, sweetness of anise and freshness of a different herbs and ocean-umami flavours of wakame and dashi.
A nice balance of tangy, sweet and crunchy. I made this dish originally to go with a donburi, but it works well as a side to a heap of Asian dishes and roast meats, and is perfect on a sandwich.
In a nod to New York fashion week, I thought I’d recap on one of my favourite runway shows from Paris Fashion week in March 2014, the CHANEL supermarket.
Sugar Cured Ocean Trout with Beetroot & Pistachio Cream is a interesting spin on your everyday curing. Using a equal measure of sugar and salt gives the trout a delicate sweetness.
These aromatic little cakes were inspired by an idea to combine two of our favourite foods. The sweet, tropical flavours of pineapple pair well with the exotic, herbal flavours of liquorice – pineapple is often combined with star anise in desserts and syrups, and a fennel and pineapple slaw makes a great summer salad.