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.
Quinoa is a nutritious alternative to rice noodles and its nutty flavour pairs well with Thai flavours.
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.