Who doesn’t love spherical food? These little balls of goodness are fried crispy golden on the outside, and full of broad bean, chickpea and herbyness on the inside, so are nice and healthy to boot. We serve them up with a crispy & tangy radish salad and a nutty, creamy sauce. Illustration by Tom Bone.
I keep a jar of salsa verde constantly in my fridge to eat with pretty much anything – breakfast eggs, stir through pasta, a sauce on grilled meats & sandwiches.
We ate this colourful number with the Roast Beetroot Salad with Kale & Sunflower Seed Pesto – a real rainbow line up. It would also work particularly well with some fresh white fish or roast pork. Make sure you make a lot of it, it’s great for packed lunches.
ter a rainy week in NYC the sun was finally shining and spring had arrived! When the weather gets warmer, the craving for fresh, light and clean tatsing food gets stronger.
Having some haloumi calling my name from the cheese drawer of the fridge, I decided to whip up something new with it, and to give it a run in a meal aside from at the beginning of the day or the end of a night.
Wanting to cook but needing a change of scenery, we packed our bags full of chopping boards, sharp knives, blenders, kitchen scales, ingredients and serving wares in preparation to invade the kitchen of our good friends at Latrobe St.