Umbrian Farro Pilaf with Fennel, Roasted Grapes and Mozzarella

Although my focus is on Mediterranean cuisine, I am passionately interested in the food of any culture that believes in simple seasonal cooking. That said, I’m definitely not a fan of the meaty, carb-loaded cuisine of Eastern Europe from whence I have just returned. HOWEVER, in Bratislava, I can see a truly exciting change in the way…

Umbrian Farro

Farro is an ancient rustic grain belonging to the wheat family and is widely used across northern Italy. It has a taste and texture similar to that of barley – nutty and chewy – making it a perfect base for hearty salads, soups and farrotto, a dish that uses farro in the place of rice and…

Jewelled Pearl Barley with Mint & Orange Blossom Dressing

Every so often a new recipe book is published that gets everyone talking. Once such book is ‘On the Side‘, a book of inspiring dishes from Rocket & Squash, a food journal created by Ed Smith. When the book was published a couple of weeks ago, Instagram literally went mad – I mostly follow people in the food business…

The Spice Trail

Cooking with spices and herbs can be daunting for a beginner but once you’ve mastered it, I promise that you will never look back. My personal journey began in Tel Aviv when a visit to the infamous Carmel Market filled my senses with happiness. However, with the exception of Borough Market in London and the stores on and…

Tuscan Borlotti Bean and Vegetable Soup

Our favourite time to visit Italy is during late Spring just before the searing heat of the summer. Not that I’m averse to sitting in shady cloisters with an icy beer, it’s just that we can do so much more when we’re not overcome with the heat. Even in the summer though, the clouds above Assisi gather…