“A seaweed that taste like bacon? It really does sound like the Holy Grail of vegetables, doesn’t it? We have to admit that we’re kind of obsessed with bacon seaweed! Research on bacon seaweed: Researchers at Oregon State University (OSU) were (pleasantly) surprised to find that a seaweed species that is bred to feed abalone, and with which they had worked for two decades, was actually a delicious superfood called dulse. Packed with iron, calcium, magnesium and protein, dulse is savoury, umami and salty. A smoked version is even more bacon-like! And, pan-fry it in a little oil – it…
“I’ve seen lots of recipes lately for popcorn in interesting flavour combinations – both sweet and savoury. The sweet and savoury popcorn trend is the perfect trend to…
Nothing beats a soft-poached egg with old-fashioned, homemade hash browns and plenty of crispy bacon. Enjoy as a hearty breakfast or yummy brunch topped with fresh rocket
Print Recipe Sweet chilli crayfish and fresh nectarine salads Serves: 4 Cooking Time: 20 mins Ingredients 4 West Coast crayfish tails, cooked and peeled, shells kept aside for garnish 80ml sweet chilli sauce 2 fresh nectarines 250ml fresh salad leaves 15ml black sesame seeds, toasted Instructions 1 Roughly chop the peeled crayfish tails and combine
The word gravadlax comes from “grav” meaning grave and “lax”, which is salmon. The fish was originally salted, fermented and buried in sand. Today, of course, it tastes and looks much better than it did during the Middle Ages. The freshest salmon must be used for gravadlax and I prefer to use Loch Duart salmon from Scotland. Although not from Scandinavia, it is probably some of the best farmed salmon on the market. I have used one whole side of salmon but you can use a smaller piece and adjust your recipe accordingly. The cure mixture will depend on your…
We love tartare, and this is a new version of a classic. Serve with melba toast or fresh seed loaf. Remember that it doesn’t keep well as the…
Print Recipe Porcini rice pudding Serves: 4 Cooking Time: 40 mins Ingredients 1,25 litres (5 cups) milk 1 bay leaf sprigs of fresh thyme 125ml (½ cup) dried porcini mushrooms 200g (1 cup) arborio or risotto rice freshly grated nutmeg, to taste freshly ground black pepper, to taste 250ml (1 cup) Parmesan or pecorino, grated
Print Recipe Olive and chevin tartlets Serves: 6 Cooking Time: 30 mins Ingredients 400g puff pastry 2 x 100g logs chevin goat's cheese 80ml (cup) mascarpone 15ml (1 tbsp) fresh thyme leaves 24 kalamata olives, pitted 24 green olives, pitted olive/avocado oil, to drizzle salt and freshly ground black pepper, to taste Instructions 1 Preheat
Print Recipe White hot chocolate Serves: 3 Instructions 1 Melt 180ml (¾ cup) white chocolate chips in a saucepan with 875ml (3½ cups) full-cream milk. Whisk together. When warm and melted, remove from heat and add 120ml vanilla vodka. Pour into glasses and top with marshmallows or grated chocolate.
Print Recipe Honeyed macadamia, lemon, spinach and ricotta spaghettini Serves: 4 – 6 Cooking Time: 40 mins Ingredients HONEYED MACADAMIA NUTS 250g macadamia nuts 60ml (¼ cup) runny honey 45ml (3 tbsp) olive or avocado oil + extra, for brushing 400g spaghettini 1 red chilli, finely chopped juice and zest of 1 lemon and 1