Are they Greek? Are they Turkish? We’re not going to step into that particularly messy fray, but let’s just say we’ve eaten our fair share of these babies on Turkish soil as part of mezze spreads. Called mücver, we’ve yet to meet anyone who dislikes these fritters…

We can’t lay claim to this fabulous dish; it’s based on a Palestinian recipe from Joudie Kalla’s stunning book, Balaidi Palestine (Quarto UK, 2018). We’ve tweaked and played with it a bit, amping up the garlic and using a stick blender to emulsify the heck out of the dressing…

I’m flexing my mince muscles in anticipation of May, which I’m dubbing My Month of Mean. Or of Mince. Or of Misery. Or something. With the cost of everything going bananas and cash reserves shrinking (thanks, Reserve Bank!), I’m pulling my horns in. No more soothing retail, bye bye Binge account and see ya later exxie wine habit…

Now here’s a combo I’ll bet you never saw coming. But jeebus, is it delicious or what? And we don’t have much more to say than that... and nor is there really a recipe. It’s more a concept. You know, the vibe of the thing. “In summing up, Your Honour, it’s melon, it’s tomato, it’s feta, it’s rightness, it works, it’s the vibe..