A company-worthy meal that can be on the table in 30 minutes. The squid ink pasta makes a stunning presentation tossed with tomatoes, greens and feta cheese.
A salad with lots of fresh-herb flavour made with a unique blend of grains including wehani rice, rye berries and brown rice. It’s delicious with roast chicken, grilled lamb kebabs or pork tenderloin.
Nutty farro and Arabic spices make a beautiful flavour combination. Serve as a vegetarian main course or as a side dish with roast leg of lamb or grilled meat.
Grano is an ancient grain from Southern Italy with a toasted wheat flavour and a chewy texture similar to barley. Cooked and tossed with pesto and topped with a poached egg it makes a delicious vegetarian main course.
The caramelised edges and soft texture of roast cauliflower is a pleasure to eat. Here it gets a double hit of flavour from using David’s Cajun Rub for roasting and in the dip.
Antipasto vegetables, walnuts and goat cheese dress up this wholesome, easy to prepare, rice salad.
Sweet potato and black beluga lentils make a gorgeous composed salad that’s perfect on its own for lunch or as a side for grilled chicken or barbecue ribs.
Kale, marcona almonds and dried blueberries are a trio of superfoods and combined with this super balanced dressing it is good eating that you feel great eating.
Pink Pralines are a Lyonnaise specialty, they add a special Valentine’s Day touch to this lovely rich yeast bread that contains lots of butter and eggs.
Praline Rose as the French call it, has a long history, specifically in Lyon, France, where you will find its beautiful pink hue, studding everything from Brioche and financier to the classic tarte au praline rose.
It’s time to ditch that store bought granola. this granola is sweet salty buttery nutty perfection. MmMMmmm. we warned you.
A quick and delicious brittle-like dessert.