Spring vegetables, sorghum and truffle oil make this a spectacular risotto. Sorghum is an excellent gluten-free substitute for Israeli couscous.
There’s lots of umami flavour in this risotto from the toasted grano, meaty cremini mushrooms and shaved parmesan. A beautiful first course or side dish with grilled or roasted meat.
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.
An elegant and easy appetizer that’s perfect with cocktails.
This perfectly spiced, small-batch caesar mix is guaranteed to up your brunch cocktail game. Load it with garnishes and turn it into the main course or leave out the vodka for a virgin caesar.
The best of two worlds in a bowl. A creamy risotto with the Japanese flavours of ginger, seaweed, tangerine peel and black sesame seeds.
Homemade crisp, golden chicken wings faster than take-out and served with a favourite condiment.
Seasoned and twice-roasted chickpeas are a great substitute for croutons on salads and are delicious eaten by the handful as a healthy snack.
Smoky pepper and tomato are a perfect flavour combination. This soup can be served hot or cold.
Aromatic and flavoured bitters have experienced a dramatic resurgence behind the bar in recent years. For creative mixologists and adventurous palates, they’ve become a sort of liquid spice rack. Offering intense bursts of flavour to cocktails of all types, the new wave of artisanal bitters continues to grow with new tinctures appearing almost every day. […]
A delicious and uncomplicated make-ahead hors d’oeuvres.