Gaziantep: The Soul of Turkish Food

Gaziantep: The Soul of Turkish Food I was very lucky to be invited to Gaziantep in south-east Turkiye in 2016 after UNESCO had recognised it as the 2015 Creative City of Gastronomy. The people I met there were so warm, generous and hospitable.  My heart goes out to...
Frittata Primavera

Frittata Primavera

Frittata Primavera This moist tasty frittata is made with an abundance of spring greens from my local Community Vegetable Garden. I’d intended to use mostly silverbeet (Swiss chard) but ended up using a variety of greens including baby rainbow silverbeet, baby...

Cheesemaking workshops for the home cook

Cheesemaking workshops for the home cook Four years ago, Susan Meagher was busy developing townhouses and apartments on the mid-north NSW coast around Coffs Harbour. “Then the GFC hit and turned everything pear shape,” she says. Now she’s even busier running six-hour...
Farro and Roasted Capsicum Salad

Farro and Roasted Capsicum Salad

Farro and Roasted Capsicum Salad This healthy colourful salad is fromYotam Ottolenghi’s book Plenty (Ebury Press), a fabulous book of recipes for vegetarians. “Farro is the Italian name for an old wheat variety similar to emmer or spelt. It can be eaten by...