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 […]
I first tasted this dish in the mid ‘90s at Middle Eastern restaurant Fez in Darlinghurst, and it became my go-to breakfast dish. Years later I discovered that it’s the long slow cooking that gives hamin eggs their creamy texture and brown onion skins that add the beautiful colour. In Israel these eggs are called […]
Spice-rubbed Lamb Backstrap This quick spice rub adds real punch to any red meat. I usually serve my spice-rubbed lamb backstrap with instant couscous (quinoa works well too) tossed with slivered almonds, finely diced preserved lemon, chopped green olives, chives, salt and olive oil, but plain steamed rice is also good. Asian sambal oelek has […]
