Food Wine Sleep

Frittata is one of those items you can make when all you have in the fridge are eggs and a few bits and pieces; it's entirely welcoming to your creativity. This particular recipe is one that I created one morning when I had a relatively bare fridge. I had had a few friends over for dinner the night before, or should I say "I had had a few friends over for wine the night before". We ended up drinking a disproportionate number of bottles to food. That's what I love about my friends, they are so enthusiastic about my food, they always bring what ends up being one bottle per person, far too much but who am I to complain. Anyhow this one morning I woke up and not...

A delightful dip, which holds it's own without needing to be part of the Mezzeh (Please also see the recipe and description of Hummus in this category) Perfect on grilled Bruschetta, or with savory crackers, Lavosh or crisp Papadums.

Most people can quit obviously recognise a lamb rack or some cutlets, however many people aren't aware that lamb back strap is that exact same meat. It is the "sirloin" of lamb and as in beef this cut has an abundant flavour and I highly recommend it for barbecuing. As with sirloin however, the trick is not to overcook it. In this particular recipe I have taken that extremely flavoursome meat and added another level of flavour by marinating it in homemade Cajun spice. To compliment rather than confuse the strong flavour of the marinated meat, I've served it with a relatively simple and refreshing salad. This particular dish serves quite respectably with either a...

A good pesto has got to be one of the most versatile ingredients one can have in their fridge. Liven up that boring old sandwich, a welcome change from tomato and cream sauces for pasta, a great addition to any soup and of course, great for a quick entertainment help as a dip, or spread on crostini's with a bit of melted parmesan cheese. This pesto recipe, although not a traditional European one, is equally versatile and then some, use it on most Asian rice dishes, a spoon full in your laksa, toss it through you stir fry at the last minute or dollop a little on your pizza before you serve it.

Coloring easter eggs is one of the traditions I have the fondest memories of from when I was a kid. I am a strong believer in the upkeep of traditions and just a few days ago did the process with my own kids. Perhaps in terms of cooking and culinary delight not necessarily the most challenging recipe, but I feel that we need to honor traditions such as the coloring of easter eggs and besides that it makes a great spring table decoration for your Easter brunch or a nice gift to give away to your friends.

Salads are often not associated with the colder months of autumn and winter. This salad however is ideal for the colder months. The soft baby spinach leaves are a great alternative to the crispy summer lettuces, the oven roasted pumpkin is a nice slice of country warmth, and the crispy slightly salty prosciutto makes a nice wake up call to the hibernating taste buds.

Tzatziki, is a wonderful addition to many meals. I like to use it on virtually any grilled fish or chicken dish. Use it as a dip for vegetables, or a replacement to mayonnaise. Of course traditionally it is served with Greek dolmades or chicken souvlaki.