Easy light lunch that is full of flavour.
Fasoulia really hits the spot on cold, winter days. An Arabic delight.
A great way to use up the glut of feijoas. Wonderfully aromatic too! Makes about 3 litres.
Pronounced fay-ZHWA-dah, this is another of those big, hearty, meat-and-bean stews that is the national dish of Brazil.
Salty, creamy, asise flavoured nibbles. Bouchées in French means mouthful.
We have taken the traditional Italian Sunday gravy and upgraded it by blending raw chicken livers into the uncooked meat mix.
The red wine and mushrooms, along with fresh thyme, make this absolutely delicious. Try this. You'll love it!
Sirloin or eye fillet also work well in this recipe.
It doesn't come easier than this!
We love them fresh out of the oven with a little honey or butter on them.
A healthy & tasty addition to an old favourite. Add sprouts to the slaw for extra crunch.
These smokies make a great starter.
Brill is my absolute favourite fish. The best flavour of any fish. Must be very fresh. If it smells like fish, it is not fresh!
Named after the Indian city where it originated, this easy fried fish dish is a great appetizer or side dish to complement the main course.
Called 'Salor ma-nor trey puvet' in Cambodia (Khmer). Delicious fish ball with pineapple soup is Khmer ethnic food.