How to Make Whole Cabbage Kimchi

Kimchi is a staple of Korean cuisine for a reason. It is perhaps an acquired taste, in that its fermented nature can make its flavour profile incredibly powerful. When made correctly, and fermented for the right amount of time, there are very few things that reach the same depth of flavour as kimchi, and very... Continue Reading →

Kachumber Salad

Kachumber is a versatile Indian side salad that is incredibly easy to put together and packs a lot of tangy flavour and spice. It works as a perfect side for curries, as a salad on its own or in place of a salsa. What I love about Indian curries is how rich and strong they... Continue Reading →

Tabbouleh with Cranberry Raisins and Sumac

Tabbouleh might be one of my favourite side dishes. It's all fresh herbs and vibrant colours. I love the complex flavour profile you get from the sweetness of the nutmeg and cranberry raisins and the sour punch of the lemon. As an apprentice, tabbouleh was a great way to learn how to balance flavours and... Continue Reading →

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