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Caramelised stone fruit with crunchy nut crumble and raspberry yoghurt
Image By Kim Williams Abstract "I love summer and one of the best things about the warmer weather to me is the abundance of juicy stone fruit. Peaches, nectarines, apricots, plums and mangoes would...
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Saffron custard with caramelised apples
Image By Matthew Evans Abstract We must have been a great disappointment to our skipper on Solquest, Garth Wigston. In all the time we sailed, we were so focused on savoury food, we didn’t really cook...
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Blueberry and coconut paddle pops
Image By Rory Bland Abstract "So often we think that when we start following a healthier lifestyle that we’ll miss out on things we love. In this case I’m talking about ice-cream. Luckily you don’t...
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Raw nectarine tart
Image By Claire Power Abstract "Nothing says summer more than stone fruits. I absolutely love nectarines and can't get enough of them. I like making raw tarts in summer as they are more refreshing...
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Roast lamb shoulder with rosemary and anchovy
Image By Ross O’Meara Abstract The combination of lamb, rosemary and anchovy is surf and turf at its finest and I couldn’t think of a better dish to finish our journey on. This method of cooking lends...
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Sauce vierge
Image By Ross O’Meara Abstract This fresh tomato and basil sauce is one of the French classics, and what better place to make it than at Recherche Bay - home to a 200-year-old French garden. This...
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Spazzacamino
Image By Matthew Evans Abstract Spazzacamino translates as chimney sweep in Italian. Using very finely ground coffee, which looks like ash from the chimney, and perhaps a smoky, peaty whisky that...
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Hazelnut meringues with chocolate cream
Image By Matthew Evans Abstract These meringues are laced with ground hazelnuts and served with a creamy chocolate custard to create a dessert that is both light and robust.
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Walnut and whisky biscuits
Image By Matthew Evans Abstract These unassuming biscuits, invented by my missus, Sadie, are quite addictive. The whisky adds a great pop of flavour but if you’re not that way inclined, vanilla does...
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Salted fritters (mathi)
Image By Rajwant Kaur Sandhu Abstract A simple recipe using just three ingredients, these salted fritters are made using ajwain seeds, which have an intense caraway flavour.
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Onion fritters (onion bhajis)
Image By Rajwant Kaur Sandhu Abstract These crunchy fritters of onion, potato and spinach are served with a refreshing mint chutney. Serve as a part of an Indian banquet, or as a tasty bar snack.
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Chilli paneer
Image By Rajwant Kaur Sandhu Abstract You can’t go wrong when paneer is in the mix and this recipe is no exception. A relatively simple Punjabi dish of paneer, potato, capsicum and various spices, you...
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Jeera chicken and rice
Image By Rajwant Kaur Sandhu Abstract Jeera means cumin, and in this dish the chicken and the rice are cooked separately, each flavoured with cumin seeds.
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Chickpea fudge (besan ki burfi)
Image By Rajwant Kaur Sandhu Abstract Chickpea flour, also known as besan flour, is a staple ingredient in Indian cooking. It is found in everything from batter, to sweets and even in many homemade...
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Heather honey chicken
Image By April Storey Abstract This Scottish roast chicken is basted with a sweet honey glaze made from a mixture of mustard, curry powder and local honey made from heather flowers found around the...
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Herbed ricotta soufflé omelette
Image By Anneka Manning Abstract Now, this is the brunch dish to choose if you’re looking to serve something a little special. It’s indulgent and completely memorable and, on the off chance you have...
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Quinoa porridge with roasted rhubarb and vanilla-honey labna
Image By Anneka Manning Abstract Quinoa porridge is currently the darling of the café menu. This one is a no-fuss baked version teamed with tangy rhubarb and a vanilla and honey-spiked labna, so you...
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Tunisian baked eggs (shakshuka)
Image By Anneka Manning Abstract Nestled in an aromatic, slightly spicy tomato and capsicum sauce and topped with tangy yoghurt, these baked eggs, originally from Tunisia, make for a wonderful...
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Honey cake
Image By Alice Storey Abstract A popular dessert served for Rosh Hashanah, this cake is sweetened with honey and flavoured with spices, orange zest and coffee. The honey symbolises hopes for a sweet...
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Fried cheese pastries (sebadas)
Image By April Storey Abstract Also known as seadas, these Sardinian deep-fried pastries are filled with fresh pecorino and drizzled with honey. They were originally eaten by shepherds as a main...
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