INGREDIENTS 1 bunch thyme 4 garlic cloves Pinch of nutmeg 8 French-trimmed lamb cutlets BEETROOT SALAD 4 mixed heirloom beetroots 1 bunch flat-leaf parsley, leaves picked 6 dill sprigs, leaves picked 1 red onion, thinly sliced into rounds 1/2 tsp mustard seeds 1 tbs apple cider vinegar Juice of 1 lemon CHIVE MASH 1/2 small … Read more
INGREDIENTS 4 slices ciabatta (about 100g), torn 1/4 cup (60ml) olive oil 1 small cauliflower, quartered 50g baby spinach leaves 150g purple kale 1 head broccoli DUKKAH 1/2 cup (75g) hazelnuts, skins removed 1 tbs sesame seeds 1 tsp coriander seeds 1 tsp cumin seeds DRESSING 100g thick Greek-style yoghurt 20g feta, crumbled 1 tsp … Read more
INGREDIENTS 3 large eggplants 2 large red capsicums 1 1/2 tablespoons finely chopped fresh oregano 1 1/2 tablespoons finely chopped flat-leaf parsley 1/2 cup (90g) good-quality black olives, pitted, chopped 100ml extra virgin olive oil, plus extra to drizzle 2 tablespoons capers, drained METHOD Preheat the oven to 220°C. Slice eggplant lengthways as thinly as … Read more
Ingredients 12 cups water 1 1/2 cups quinoa, rinsed 5 pickling cucumbers, peeled, ends trimmed, and cut into 1/4-inch cubes 1 small red onion, cut into 1/4-inch cubes 1 large tomato, cored, seeded, and diced 1 bunch Italian parsley leaves, chopped 2 bunches mint leaves, chopped 1/2 cup extra-virgin olive oil 1/4 cup red wine … Read more
INGREDIENTS 100g unsalted butter 100ml extra virgin olive oil 8 large garlic cloves, finely chopped 20 anchovy fillets in oil, drained, chopped 1/3 cup (80ml) thickened cream Seasonal vegetables (such as baby fennel bulbs, witlof, boiled chat potatoes and baby beetroot, blanched asparagus and Dutch carrots) and sourdough, to serve METHOD Melt butter and oil … Read more