We are all grappling now with how to approach restaurants, but what about for the chefs and owners themselves? We had a chat with Pig & Khao’s Leah Cohen to get her take on everything that goes into re-opening.
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We might not be able to travel as far as we would like this summer, but we can still be transported through food and drink. We had a chat with Joy Spence, the Master Blender of Appleton Estate Rum in Jamaica, to get her take on embracing summer with rum cocktails.
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Want to make the most of summer produce with a dish that is as gorgeous as it is easy? How about salmon with zucchini scales? What are zucchini scales, you ask? They are something that will make your dish look super beautiful, without actually being that much work.
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As much as I love cooking and sharing, the last few months have been particularly strange for me as someone who loves to learn from others. So even though it is looking like it will still be months before we can have a proper guest back in the kitchen, I am determined to keep learning from experts and bringing them to you! A little technology can go a long way!
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This broccoli (yes, raw broccoli!) salad is ALL about texture. It’s crazy fast and easy to make and can be served anywhere. The salad is absolutely beautiful, and each bite has the perfect combination of creamy and crunchy. And the best part? It’s *gasp!* healthy!
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Fried flowers? I know, it’s different. But trust me - this recipe is SO fast and easy, and it’s an absolutely delicious crowd pleaser. A popular starter dish in Italy, these fried zucchini blossoms are light and crispy and utterly addictive.
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So, you want to make a pie - I promise, it’s not as hard as it seems! While buying pie crust is definitely the easier option, making your own crust takes no time at all and can make your final product even more fulfilling.
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No, really. It’s the easiest AND the most delicious. This salad is crisp and fresh with a dash of tangy-ness - perfect for a quick bite after you hop out of the pool!
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