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I can’t afford to open a restaurant so I’m starting one in my lounge. Like a cross between fine dining and your Mum’s home cooking, I’ll push your culinary boundaries but make sure you’re well fed and sent home with leftovers. Luke xx $20 for dinner + a drink + leftovers for lunch the next
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She’s fierce, she’s spicy, she hits every single one of the five basic tastes. Not only does she taste good with a slab of bread she’s made for dusting across popcorn and roast taties, scattering into your schnitzel crumbs and shaking all over a rice bowl slathered in kewpie mayo.
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Bread, at its simplest, requires no other ingredients than flour and salt. And since most of us are lucky enough to have access to running water – and can probably afford a bag of two dollar flour – the dream of homemade bread needn’t be a complicated one.
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We served this with a fridge-clearout green salad, packet falafel and minty yogurt, but I imagine it would make a great base for grilled lamb, chicken or sticky glazed tofu. Imagine the last time you ordered an iskender on rice, and then use that as your inspiration.
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These dope little treats are a sneaky way to get some vegetable-based protein or ‘beef’ up a meal. Fully gluten-free and vegan, pretty much everyone will eat and enjoy them without realising they’re made from chickpeas. Ready for round two? Add some grated goodies and make badass fritters with none of the eggs and all
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If I don’t have snacks on hand 24/7 I’m prone to irrationally snapping at strangers and crying on the bus. You could probably call it hanger, but I like to romanticise it and think of it as a healthy codependency between me and food. In an ideal world, this is what I have stashed in
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This easy-ass salad dressing is one of the best ways I’ve found to add punch and staying-power to what might otherwise be plain and unassuming ingredients. Roasted root vegetables by themselves are one thing, but smothered in a creamy green emulsion of herbs and garlic you’ve got yourself a real meal. The dressing couldn’t be
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I’ve made these little biscuits on three occasions this week, though never exactly the same each time – a touch of fennel seeds one time, maybe using whole wheat flour the next – and I’m pretty amazed that no matter how many little tweaks I make they come out fragrant and oh-so-moreish every time.
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I’ve come to use it instead of tomato paste on pizzas, and a dollop will often brighten up an Asian stir-fry sauce well too. Though ultimately, to have a relish like this on hand for cheese toasties is almost entirely reason enough.
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I started to become excited about what we could grow here and how to celebrate it. If seasonality were a mission, I’d totally accept.
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lucasthebaker 