Made with Italian passion for flavour and simplicity. Don’t be afraid to change up the flavours using the oil and fresh herb that you like best.
These fritters are versatile and depending on their size, make a flavourful and filling vegan main course or a perfect bite size nibble for a party.
Our adaptation of Gordon Ramsay’s recipe features La Chinata smoked paprika in the burger patties.
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.
Fried rice is best when made from leftover rice or with rice that’s been cooked a day in advance and refrigerated. This is easy to prepare and can be dressed up with vegetables, meat or tofu.
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.
Freekeh—pronounced free-kah—is wheat harvested when young and green. It has a firm, chewy texture and a distinctly earthy, nutty and slightly smoky flavour that’s perfect in this risotto.
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 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.
A middle-eastern inspired spice rub that’s just as delicious on lamb or as a kebab seasoning.
A hearty and wholesome beef soup finished with a hint of balsamic vinegar. Ultrasperse 3 gives the soup an appealing velvety texture and sheen.