You think that you love Sriracha? I am sure that you have not tried Harissa yet. Harissa is a well-known hot sauce from the North African and Middle Eastern parts of this world. It is tangy hot, but tempered by the sweet red peppers, roasted for intensity of flavour. This aromatic and spicy chilli paste can…
Dried capsicums are so sweet and intensely flavoured. You can snack on them, or add them to soups, sauces, risottos, vegetable stews, and curries.
Just a gorgeous way of cooking and serving roasted vegetables. A colourful Spanish version of the French ratatouille.
Capsicums are so versatile. Do you make soups or sauces from grilled red peppers? It is worth it!
Both of these soups are delicious. Bradley’s soup is wonderfully peanutty with the addition of peanut butter, and the other is pure red pepper. Stunning.
You will enjoy this recipe. Softened eggplants are slit and fanned, with it’s partial slices interwoven with cheese, tomatoes and peppers.
Anders Ousback was well known as a lover of food and wine, and this Relish of his was well known.
It is truly Autumn now, in that Adelaide sort of way, where the cold blues of summer disappear and the warm rich tones of autumn gradually make their way into one’s heart. Leaves of yellow and red and brown. Ash white of garlic skins. Red of pears, brown of pears. Red and green of apples. Yellow of quinces, red of pomegranates. The palette of autumn is magnificent indeed when in its full glory. And the scents! Apples, quinces, autumn roses. The last of coriander. Bog sage blowing blue in the breeze. Onion flowers wafting around. Tomatoes, the last of, so very sweet and juicy in autumn without that