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Recipe | Cauliflower caponata by Anna Jones

Caponata is a masterclass in balancing sweet, sour and salty. This version, by Anna Jones, has the texture of a stew and can be eaten warm as an antipasto, as is most common in Italy, or on toast or tossed through pasta.

Books, Recipe

Recipe | Mixed heirloom tomato & labne salad

This tomato salad recipe by Ashia Ismail-Singer features Labne - a thick, creamy yoghurt from which the whey has been drained. A Middle Eastern staple that can be used in salads, or as a dip, drizzled with olive oil and dukkah.

Books, Recipe

Recipe | Pretty Slaw with Pomegranate & Beetroot

This slaw makes a regular appearance on our catering menu and is a nice easy slaw to whip up for a large gathering or a festive feast.

Recipe from RIPE: Thought for Food

Books, Recipe

Recipe | Roasted Brussels Sprouts, Caramelised Onions + Tahini

This salad uses three of the Two Raw Sisters’ (Margo & Rosa Flanagans’) favourite, most-used winter ingredients.

Recipe by Two Raw Sisters, from SALAD

Tomato Pilaf with Black Lentils and Caramelised onion

Books, Recipe

Recipe | Tomato pilaf w/ black lentils + caramelised onion

This delicious and nutritious almost-one-pan-meal was inspired by Turkish tomato pilaf and Mujadara, a tasty combination of rice, lentils and onions found throughout the Middle East.

Articles—

Onion

Recipe | Cauliflower caponata by Anna Jones

Recipe | Mixed heirloom tomato & labne salad

Recipe | Pretty Slaw with Pomegranate & Beetroot

Recipe | Roasted Brussels Sprouts, Caramelised Onions + Tahini

Recipe | Tomato pilaf w/ black lentils + caramelised onion

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