Quinoa, Cinnamon And Chia Seed Bars

It’s been a lot of years since I have eaten store-bought muesli bars. They have too much sugar for my liking and added preservatives that I just don’t care for. I prefer to make my own. This simple recipe is adapted from one I wrote for Who Magazine last year. Oats and quinoa flakes are…

Lamb and Chickpea Kofta with Kale and Tahini Salad

As a rule of thumb I will only make kofta with freshly ground lamb mince. For this you will need to visit a respected butcher. The spices to flavour the meat are important. I use Middle Eastern flavours – cinnamon, all spice, and nutmeg. To heighten these spices I add smoked paprika and lemon zest. Now,…

Lamb And Spinach Gozleme – The Cheats Way

The Turkish gozleme stall at the Addison road markets in Marrickville churns out perfectly cooked gozleme grilled to an exact goldenness with crisp dough and deliciously salty cheese filling. On lazy sundays, when I can’t be bothered cooking, I go there for lunch. I admire the women who run the stall (not sure why it’s…

Dukkah – The King of Spice Blends

There are days where the craving for freshly made dukkah is so strong that I find no satisfaction till a batch is roasted, pounded, and then eaten whilst still warm.  It has to be said, possibly the best way to enjoy duukah is with bread and extra virgin olive oil. It certainly is the way…

Masala Chai – My Way

I’m not a purest, and I can’t tell you this is a truly traditional recipe for masala chai (India’s favourite spiced tea) , but it’s kinda close, and it’s utterly delicious. Making a cup of chai has become a ritual different to coffee making. It offers a heart warming pick-me-up that I find irresistible when…

Pear and Date Chutney

Keeping homemade chutney in the pantry or fridge is like having a jar of flavour on hand. A good chutney is vinegary, slightly sweet, and subtly spiced. It should be cooked till it’s thick and coloured. The simplicity of throwing everything in the pot, all at the one time, has me making this pear and…