Avocado and orange ‘fattoush’

This recipe is our laid-back riff on fattoush, a zingy, crunchy Middle Eastern salad that’s packed with juicy veggies, crispy pita, and a tangy dressing. Fattoush usually features tomatoes, cucumbers, radishes, and capsicum, with the dressing kicked up with lemony sumac. We’re taking culinary liberties with…

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Spring, Autumn, Winter, Summer, chicken, Korean, main Antony Spring, Autumn, Winter, Summer, chicken, Korean, main Antony

Braised gochujang chicken and vegetables

You’d think, wouldn’t you, that this kind of a bung-together-and-forget simmered recipe would be made for the slow cooker, wouldn’t you. So did we. But THREE tests and many chicken legs later (many bloody legs), we can hand-on-heart report that it is, in fact, way better and far less hassle to just simmer it on the stove…

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Summer, Spring, Autumn, Winter, side dish, vegetarian Antony Summer, Spring, Autumn, Winter, side dish, vegetarian Antony

Roast orange veggies with date-pecan sprinkle

Yes, we’re on a medjool date bender. And why not; is there anyone who doesn’t adore these things? They’re so gooey and sweet, it’s hard to believe that something quite so lush is actually good for you, mountains of fructose aside. Oh and the carbs and the calories notwithstanding. Between the dates, the hints of maple syrup…

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Summer, Spring, Autumn, Winter, main, Korean, Asian Antony Summer, Spring, Autumn, Winter, main, Korean, Asian Antony

Korean army noodles

If you’ve been itching to break out the frankfurters, Spam, processed cheese slices and generally All The Good Things, then – yay. Here’s your golden opportunity. Called budae jjigae in Korea, this unlikely dish first surfaced after the Korean War when many foods were scarce and people made do with what they could find…

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Pea, kale and quinoa ‘tabbouleh’

Ah, quinoa. Remember the tiresome mania for quinoa? When the Western world ‘discovered’ it (despite about 7000 years of quinoa domestication) and hipsters practically snorted it for breakfast? Who can forget how the price for the poor bloody Bolivians, who rely on it as a nutrient-rich staple, went utterly bonkers? We hate food trends…

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