Stuffed Eggplants
Papoutsakia or stuffed eggplants translates to ‘little shoes’ in Greek. It is one of the many Ladera (pronounced lathera) dishes, cooked with lots of […]
Papoutsakia or stuffed eggplants translates to ‘little shoes’ in Greek. It is one of the many Ladera (pronounced lathera) dishes, cooked with lots of […]
Maridas are little fish, a bit like large whitebait and are deep-fried as a meze, along with school prawns in […]
Blair and I really enjoyed the nectar sweet Samos wine when we drank it in Athens, so thought it would be perfect […]
My long-time friend Carole Ruta from South Coast Providores in Berry gave me this recipe for rhubarb Queen of Puddings when I […]
Logan Brae is a wonderful old apple orchard at Blackheath, the last one in the Blue Mountains which I visited when […]
I created Pork steaks, quick pickle, asparagus & broad bean salad spontaneously when filming my Taste of […]
Ras el hanout chicken uses a traditional Moroccan spice mix. Loosely translated, it means ‘top of the shop’, to represent the very […]
Maggie Beer is a cook, food author, TV personality, restaurateur, businesswoman, food manufacturer and dear friend. When I […]
Larb or larp is a popular north eastern Thai dish and is also the national dish of Laos. Essentially it […]
A tangia is an amphora-shaped clay cooking pot used in Moroccan cooking. For Tangia of veal, the vessel is filled with veal on […]