recipes

Mango Turmeric Tonic Mocktail
Mango simmered with brown sugar, water, and turmeric — orange zest and thyme steeped off heat for 8–12 minutes, orange juice added after cooling. Strained, chilled, and topped with tonic water. Bright golden-orange, tropical, earthy, and bittersweet.
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Hibiscus Lime Fizz Mocktail
Hibiscus steeped off the heat with honey, lime zest and lime juice, chilled and topped with club soda. Classic ruby-magenta mocktail, tart and sparkling.
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Peach Rosemary Sparkling Mocktail
Peaches simmered skins-on with brown sugar and water — rosemary and lemon zest steeped off heat for 8–10 minutes, strained, chilled, and topped with cold club soda. The summer mocktail that tastes more carefully made than its five ingredients suggest.
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Grilled Halloumi Burger with Roasted Peppers
Halloumi patted dry, pre-warmed, and grilled golden — on a butter-toasted brioche bun with caramelised red and yellow peppers, cold harissa-lime mayo, and rocket. The vegetarian burger that doesn’t feel like a compromise. 35 minutes.
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Grilled Corn Ribs with Chipotle Butter & Lime
Corn quartered into ribs, grilled over direct heat until deeply caramelised and curled — brushed with chipotle-adobo-lime butter infused at low heat and finished with cotija, cilantro, and lime. Three cooking methods covered. The corn snack everyone reaches for first.
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General Tso’s Chicken Rice Bowl
Chicken thighs marinated in Shaoxing wine, soy, ginger, and garlic — dredged in 1:1 cornstarch and flour, shallow or deep fried until golden, tossed in a glossy soy-brown sugar-hoisin-dried chili sauce thickened with a cornstarch slurry. Over jasmine rice with scallions and sesame seeds.
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Crispy Potato Galette with Smoked Salmon
Whole Yukon Gold potatoes boiled until completely tender, pressed in hot butter and oil until deeply golden on both sides — topped with crème fraîche, folded smoked salmon, ice-water-soaked red onion, capers, and dill. The lox bagel reimagined as a crispy potato galette, gluten-free.
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Crispy Rice Salad with Spicy Tuna & Avocado
Crispy Rice Salad with Spicy Tuna & Avocado Sushi rice seasoned with the vinegar-sugar-salt mixture while still warm — fanned and folded to the glossy, slightly tacky surface that correctly prepared sushi rice has — then spread on a baking sheet to cool completely before being compressed into compact balls or rough cubes. Baked at…
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Shakshuka Verde with Poached Eggs & Avocado
Mexican salsa verde simmered in butter until hot and bubbling, eggs nested in pre-warmed wells and baked at 190°C — finished with crumbled cotija, thinly sliced avocado, fresh cilantro, and optional lime. The green shakshuka built on the Classic Shakshuka technique.
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