The season is beginning to change and in some places we are feeling the first chill of winter. This simple  flavoursome dish is a heart-warming accompaniment to grilled meat or ... continue reading...

Ratatouille is a French Provincial dish from around Nice  that dates back at least to the 18th century. In late summer, when farmers had a glut of vegetables, they would make  ratatouille to ... continue reading...

I really like lentils. They are so versatile and can form the basis of many delicious combinations. And don't forget they are super-healthy  - your microbiome will love you . This dish uses ... continue reading...

This is a favourite fish recipe from  southern Persian which  I learned  when researching my book Pardiz. It's full Persian name is  'Mahi-e sorkh kardeh'. The fish swims in a thick  ... continue reading...

For the last 3 months we have been enjoying wonderful fresh Blue-Fin tuna which are running here on the Far South Coast of NSW. It is a real  spectacle to go down to the harbour in Bermagui ... continue reading...

When I make a tuna paté ( my grandfather's famous creation ) I usually make quite a big amount as it can be used in so many ways. The frittata gialla e verde , a simple but inspired dish, is ... continue reading...

This is one of the signature dishes in Sicilian cooking. The use of fresh sardines brings the flavour of the seas that surround the island.  The North African spices, earthy and sweet at the ... continue reading...

This is a simple dish my mother would often make.  I love that by changing the vegetables you get something different  every time. It is light , healthy and delicious. You can serve by ... continue reading...