Grilled Sumac + Grape Chicken w Minted Yogurt. Recipe and styling by Cle-ann, photo by Hugh Adams.
I love sumac for it’s tangy lemony flavour, it gives the chicken a powerful sharp kick and to contrast that some sweetness from the grape molasses. I like serving the chicken with minted yogurt and some fresh herbs. It’s a great dish for entertaining, served hot or cold - you’ll want to eat it with your hands!
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Polenta Buckwheat Chips w Porcini Salt. Recipe and styling by Cle-ann, photo by Hugh Adams.
Chips di Farina Mista al Forno
Serves 2 I Gluten Free I Egg Free I Soy Free I Sugar Free I Nut Free
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Crispy Tortillas w Guajillo Chocolate Sauce. Plate from Ikea. Recipe and styling by Cle-ann, photo by Hugh Adams.
Today's recipe is part of 3 recipes featured in the March issue of Yum. Gluten Free Magazine. The theme is 'Chocolate', so I thought I would share a couple of simple savoury, Mexican-inspired chocolate recipes (and one sweetie!), using some of my favourite stone-ground staples.
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Grilled Scallops w Almond, Pancetta & Broad Bean Salad. Recipe and styling by Cle-ann, photo by Hugh Adams.
Autumn is a busy time of year. Preserving the last of summer crops, cleaning out the veggie patch and re-planting with winter crops. Transition. With the cool change in the weather I decided to get stuck into my broad beans that I froze last year. If you don't have any broad beans you could use peas. Make sure you dry out and toast the ground almonds, it really makes it tasty. I love the combination of almond, scallops and pancetta with a zesty lemon dressing.
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Speedy Mole Beef Tacos. Bio-plate from Chef's Hat. Recipe and styling by Cle-ann, photo by Hugh Adams.
Today's recipe is part of 3 recipes featured in the March issue of Yum. Gluten Free Magazine. The theme is 'Chocolate', so I thought I would share a couple of simple savoury, Mexican-inspired chocolate recipes (and one sweetie!), using some of my favourite stone-ground staples.
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Rice Paper Rolls w Green Chilli Dipping Sauce. Recipe and styling by Cle-ann, photo by Hugh Adams.
This is one of my favoured snacks that uses some of my favourite ingredients - chilli, garlic, fresh herbs & veggies from the garden and some from the market! For this recipe I picked some lettuce, mint, Vietnamese mint and cucumber straight from the garden. I always have rice paper in the pantry, it's so versatile. Rice paper rounds are a staple of Vietnamese cuisine and are gluten free.
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