“Autumn is the hardest season. The leaves are all falling, and they’re falling like
they’re falling in love with the ground.”
― Andrea Gibson
A smell can transport me to a time spent with friends on holiday, or sitting at my grandma’s kitchen table. It really is the most incredible sensation.
Vegan, gluten free Banana Bread
It is officially autumn and for sure my favorite season… if I had to pick one. The leaves are turning and the northern hemisphere is preparing to rest. The vibrant colors of summer produce is making way for much richer oranges and greens. And, of course, as the season change, so must our eating habits to give the land a chance to recuperate, just as we do, after a busy period of work.
See full Recipe...Gluten free tagliatelle with green olives, capers, artichoke hearts and sage
As a kid there were few things I didn’t eat, but all of the ingredients in this dish were on that rather short list. But as we mature, so do our pallets, and this super easy dish rates 10 out of 10 for both flavor and convenience and will make your GP very happy indeed.
See full Recipe...Asian Short Rib, Charred Chinese Broccoli with Lemon, Coriander & Cauliflower Purée with a Beef Bone Broth & Stout Reduction served with Fresh Cherries
Short rib has always been one of my very favorite things to eat. I had it first at The Test Kitchen in Cape Town a few years ago when I worked there as a waiter. One of the chefs made it for the staff one afternoon and I was instantly hooked.
Star anise is the truly the star of this dish. Though subtle, magic happens when it simmers away in the stout and beef juices.
Charred Grapefruit Roast Chicken with Rosemary and Green Beans
To BBQ or not to BBQ. That is the question.
Fire means flavor and can transform the simplest meals into a memory that lasts forever. Not everybody has the time to build a fire and wait for coals though, and these fancy grilling machines costs a lot of money, but there are simpler ways to get that charred effect.