The joy of beefsteak tomatoes is their simplicity. They are brimming with flavor, and achingly juicy, perfect for creating effortless meals that allow the zesty hum of tomatoes to shine.  Often fresh tomatoes may benefit from some salting to bring out flavor and juice, but with Village Farms beefsteaks, this is not necessary. These tomatoes are firm, juicy and bold, perfect for slicing and using in laid-back salads. This beefsteak tomato salad with crispy chickpeas and lemon tahini is a party for your taste buds. The zingy flesh provides the perfect canvas for the spiced crispy ch ..read more

     To say that this year has been the most extraordinary of our lives would be a flagrant understatement. However, to scramble the famous words of Charles Dickens, during these worst of times, there has also been the best of times. As we navigate life in isolation, we have learnt to appreciate the small things – waking up naturally each morning without having to rush three children out the door, making dumplings with friends via a group video chat, and sitting down for lunch every day with my kids. Home is, now more than ever, our buttress, a cocoon from the chaos o ..read more

     This is an incredibly delicious vegan addition to your festive table. This potato and leek gratin is full of complex, comforting flavours, brightened with the addition of a hazelnut cream which is super creamy, yet light at the same time. The nuttiness of the hazelnuts makes a full-bodied, crave-worthy bechamel style sauce. Hasselback Potato and Leek Gratin with Hazelnut Cream, Burnt Butter and Crispy Sage Serves 6-8 as a side 150g (1 cup) hazelnuts, soaked in boiling water for 30 mins 1 clove garlic, roughly chopped 2 cups vegetable stock 3 tbsp vegan butter (I used Earth ..read more

     There’s a staple dish my mother makes, a Chinese savoury egg custard, which is the bane of my culinary existence. Because try as I have, despite countless phone calls being coached through the process, I have never been able to achieve the silky, smooth egg custard that is my mother’s signature.  When I set out to make this Vanilla Bean Custard recipe using my Vermicular Musui–Kamado, a dish seemingly so different to my mother’s savoury custard, I did not expect a delicious epiphany. The result was so silky, delicate and light, it was the first time I had ever made an ..read more

     In preparation for the incoming Spring season, this is a fresh twist on potato salad, full of greenery and life. Ramps are a Springtime treat in the USA, but admittedly hard to find in some parts of the world. In lieu of ramps, you could substitute with with sautéed baby leeks or spring onions. If you’re using leeks, you’ll only need 1 leek. Separate the green and white parts of the leek - sauté the green parts first, and then add the more tender white part. Ramp, hazelnut, pecorino pesto ¾ cup extra virgin olive oil (my preferred brand is Lucini Premium Select) 2 bunches ..read more

     Cheese is my weakness. I will never pass up the opportunity to eat or cook with cheese. So, it was a delight and pleasure to develop this recipe in partnership with Emmi Cheese - a show-stopping new roasted cabbage dish using their spectacular Le Gruyere AOP cheese. This dish is perfect for entertaining and is rather irresistible – roasting the cabbage (you can use savoy, purple or green) at a high temperature brings out the sweetness, while the coating of gruyere cheese adds such an enticing umami note. The brown butter, crispy sage, lentils and walnuts –&n ..read more

     At this time of year when we are all thinking about our holiday menus, I wanted to share a classic salad of mine, which I’ll be serving on my festive table this year. Brussels sprouts are my Christmas (and thanksgiving) essential - I cannot prepare a holiday feast without them. Usually I roast my sprouts, but if you are looking for a way to free up oven space, this hearty, crowd-pleasing salad is the ultimate ‘green’ salad! For vegans, use a good quality vegan mayonnaise (and skip the sour cream and parmesan). This recipe appears in my book Neighbourhood (published by Plum ..read more

     It is true to say that New York City is the city of epic sandwiches. When we used to visit the city, before we called it home, we would marvel at the enormity of cream cheese bagels, as we tangled with the creamy mass that would wildly drip down our chins and hands as we devoured them. To be covered in cheese is truly a dream come true! After we moved here, we discovered the utter joy of the deli sandwich – sizeable Italian heroes brimming with mozzarella, fried eggplant, tomato, basil, and vinegar, and countless other delicious fillings.  Taking inspiration from New ..read more

  Earlier this year, we visited the red rock town of Sedona, known for its mysterious spiritual vortexes and "transformational energy", on our desert tour of Arizona. While I didn't feel any particular mystic forces while in Sedona, I was rather captivated by a leafy strawberry salad we ate for lunch at a local pizzeria. You will want your strawberries perfectly ripe and sweet for this salad. If your strawberries are not at their peak, add a little more sugar and perhaps a tiny drop of balsamic vinegar to tenderize them. if you have yet to try black pepper with strawberries, you'll be su ..read more

A nation’s food culture evolves over time, the result of climate, local trade, religion, war, and most of all, immigration. In Argentina, the vibrant, sprawling South American nation with its diverse landscape of the majestic Andes mountains, glacial lakes, and desert, the country’s immigrant history has given birth to a rich and lively food culture, abundant in European tradition. In particular, there is an undeniable Italian character that adds a Mediterranean flavour to both the food and its people. In Argentina, California-based, Italian-inspired olive oil maker Lucini Italia is help ..read more