Recipe – Cumquat Sambal

Cumquat Sambal I’ve eaten Cheong Liew’s cumquat sambal many times. He served it with barbecued hogget at a barbecue for Franz’s 55th birthday and he and Franz served it with lamb cutlets to thousands of people over 2 days at a James Beard festival in New York. Cheong’s given me the recipe several times and […]

Recipe – Fresh Fruit with Spicy Thai Salt

Fresh Fruit with Spicy Thai Salt I was reminded of this classic Thai dish at Viand, when Annita Potter served a simple pre-dessert of pomelo segments alongside a little mound of ground salt, sugar, chilli and kaffir lime. I’ve bought sliced pineapple from Asian grocery stores with a little pod of the salt-sugar-chilli combo, but […]

Recipe – Preserved Lemons

This Moroccan specialty is super easy to make, a great pantry staple to spice up many dishes and a wonderful homemade gift. It’s a great way to use up excess fruit from a backyard lemon tree; or wait until lemons are in season (and inexpensive) then make a big jar that will keep you supplied […]

Recipe – Guacamole & Pico de Gallo

Guacamole & Pico de Gallo Guacamole is one of the quickest snacks to toss together and serve with drinks. It seems lime juice is not traditional – but it’s the best way I know to stop the avocado from browning, and I like the tang it adds (storing it with the avocado seed in the […]

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