Following on the story I did on prickly pears is this flamboyant over the top cousin the Dragon fruit, also a member of the cactus family. Celebrated for it’s sweet […]
Author: TSJC
Conchiglie
Conchiglie, which translated from the Italian means shells which is what the pasta looks like and makes for or a great wintery change from lasagna. Start by par cooking the […]
Chili
These little fruits have the power to bring a grown man to his knees – the Mexican habanero measures a mind scorching 200 000 – 500 000 scovilles (the measure […]
Chicken Sandwhich
Not all chicken mayo sandwiches are created equal. I have a problem with the type that have had the chicken shredded to the point where you aren’t sure a real […]
Chicken Pesto
Working around amazing food all day at Pronto Italian Restaurant & Bar makes trying to be on a diet really difficult and really easy at the same time. When I am weight […]
Capers
Capers are the unripened flower buds of capparis spinosa a plant indigenous to the Mediterranean. The buds are plucked, dried and then soaked in brine to brine the capers green […]
Caesar Salad
The original recipe for Caesar Salad did not include anchovy pieces, but I love their salty bite. My Caesar salad includes boiled egg, anchovy pieces, Parmesan shavings and croutons. All […]
Butternut Salad
I love contrasting flavours and textures in a meal, especially in a salad it’s a great way to add some depth. Try a simple salad of sweet roasted chunks of […]
Breakfast Panini
I love Saturdays, off to the markets food hunting. This breakfast panini made with mushrooms, crispy bacon and creamy scrambled eggs will keep me going till lunch and I only […]
Bosc Pear
The Bosc pear – in season at the moment – is famed for it’s dense, juicy, smooth flesh which is why it’s also known as the king of pears. Dress […]