Autumn is playing hide and seek with us in Cape Town at the moment. Two week ago it seems autumn was skipped and we were straight into winter and the last two days we’ve been back to summer. But I…
This recipe for the Perfect Roast Chicken is one I found on the New York Times Cooking site a while back and I have not roasted chicken any other way since. I believe there are few meals that can beat…
It was only when I arrived in Beirut I discovered Tabbouleh is not a grain salad with some herbs. Quite possibly the national dish of Lebanon, it is much rather a beautiful deep green, fresh herb salad with some grains…
Pasta salads must be the ugly stepsister of salads. Pale (often overcooked) pasta, drowned in even paler mayonnaise, blanketing every other flavour. The idea with this Salsa Verde Pasta Salad was to make it as summery and fresh as possible…
Summer brings an abundance of textures and colours to our plates. For me summer is about platters of meze and tapas, vegetables in many incarnations, be it fresh, roasted, marinated or pickled. And of course piles and piles of salads…
Labneh is essentially a cheese made from straining yoghurt, resulting in a deliciously thick, creamy and tangy soft cheese. How to make Labneh is incredibly easy and just takes a few steps. You can use it as you would any…