Recipe – Apple & Pecan Salad

Apple & Pecan Salad Two of the American South’s favourite ingredients, crisp sweet apples and crunchy pecans, come together in this simple salad that’s a bit like a Southern version of Waldorf salad. I like the way it looks layered, with the apple mixture piled onto a bed of mixed greens, but you can just […]

Recipe – Salade Verte (How To Dress A Salad)

Salade Verte – How To Dress A Green Salad A simple green salad is the perfect accompaniment to so many dishes, whether it’s made from just one type of leaf or a mixture of several. It may be simple, but it deserves the same respect as the rest of the meal. Vinegar is more common […]

Recipe – Southern Ham Salad

SouthernHam Salad The South is famous for smoked ham. It’s fried for breakfast, sliced for sandwiches and popular in this party favourite. It’s called a salad, but is really more of a dip or spread, perfect for serving alongside its retro cousins, pimento cheese spread and devilled eggs, for an impressive start to a big […]

Recipe – Turkish Eggplant Salad

Turkish Eggplant Salad Eggplant appears in so many dishes in Turkey that it should be named the country’s national vegetable! And why not – it’s a wonderfully versatile and delicious ingredient, especially when it’s exposed to a bit of intense heat. One of Turkey’s most ubiquitous dishes, this tasty eggplant salad, patliçan salatası, often arrives […]

Recipe – Orange, Almond & Date Salad

Once you discover how easy it is to segment an orange, you’ll be making this simple dessert regularly. Use vivid Persian pistachio slivers instead of almonds if you like (no need to toast them) or add some pitted olives, chopped parsley, olive oil, salt and pepper for a delicious savoury version. This orange salad is […]

Recipe – Aussie ‘Solomon Gundy’

Aussie Solomon Gundy Solomon Gundy is a classic Jamaican spread (also called solomon-a-gundy) made from heavily salted herring so strongly smoked that the flesh turns a reddish brown (thus called ‘red herrings’). I’ve opted for locally smoked salmon to create this Aussie version served with raw vegetables for dipping. Keep any leftovers in the fridge […]

Recipe – Roberta’s Tabbouleh

You know I’m a fan of traditional recipes … but every now and then I prefer to do something my way. So this is my version of the popular Lebanese parsley salad tabbouleh (also written tabbouli, tabouli and tabouleh), using far more cracked wheat than any Lebanese cook ever would. This recipe makes a big […]

Recipe – Bresaola Salad

I fell in love with bresaola when I was researching A Lombardian Cookbook in Italy with Alessandro Pavoni. A specialty of Lombardy, bresaola is salt-cured beef eye round that’s dried in the crisp Alpine air. Virtually identical to Swiss Bündnerfleisch (Viande des Grisons) from just across the border in the canton of Graubünden, it has […]

Recipe – Cucumber Fetta Tomato Salad

I love fetta’s salty tang, especially when it’s combined with cooling cucumber. Traditional Greek Feta is made from sheep milk, sometimes with a little goat milk added; it has PDO status meaning only cheese produced to specific criteria within a certain part of Greece can now be called “Feta”. Similar brined white sheep milk cheese […]

Recipe – Poussin with Preserved Lemon Salata

Poussins, French for chicks, are young chickens, sometimes called spatchcocks. They’re a good size to serve whole or halved, but you can also make this dish with a regular-size chicken and just increase the cooking time. Use a good organic bird, like the ones from Eugowra Game Birds, and a good naturally thick yoghurt, such […]