A TASTE OF SICILY

One of my (very few) achievements this year was to make homemade miso paste - at home, from scratch. The process - consisting of mixing...

Fregula (often Italianised as fregola) is a peppercorn-shaped pasta typical of the Italian island of Sardinia. Made with semola and...

This pumpkin-shaped loaf has a stunning visual effect but the making it is really easy. I used a mix of spelt and type 1 flour but if you...

What’s your favourite takeout food? I’ll take anything that is sweet and tangy, and preferably fried. Inspired by a (westernised) version...

This stew evokes memories of late September nights and the sea. A perfect celebration of this end of summer and a welcome to the new...

Creamy, rich and with just a hint of nutmeg, this walnut sauce is one of my favourite vegan sauces. I posted a recipe for walnut sauce...

“In Bali, what you see—sekala—is a colorful world of ceremony, ritual, dance, and drama. What you don't see is occult—niskala—the...

Fancy up your typical potato side with these cassava/yuca fries! Crispy on the outside, soft on the inside with a kick of spice and a...

Raise your hand if you think Korean-Italian cuisine is a match made in heaven! I think the two cuisines complement each other and...

My first time eating Thai green curry: unforgettable. Me and my then boyfriend (now husband) had just landed in Bangkok for the first...

The basic dough for these buns is similar to that of my Sicilian buns I posted a while ago. For the first batch I drew inspiration from a...

I first discovered Japanese curry in Singapore. Curry blocks would sit prominently on supermarket shelves in a myriad of flavours,...

Growing up, I never thought too much of prickly pear (or fico d’India in Italian, or “ficupala” as we call it in Sicily). Cactuses (or is...

I’m often asked to share my most basic, no-frills pizza recipe. This is how I make it and I guarantee it’s better than in pizzeria. We...

Brown lentils always remind me of my childhood in Sicily. My mum disliked lentils (still does) and would seldom make them. But I...

The secret to good gnocchi is to use as little flour as you can. I learned that the hard way when I decided to make gnocchi years ago for...

As I was making this dish, I couldn’t help but reminiscing one of the best experiences in my life - a 3-weeks trip we took in 2012 to...

My love affair with aubergines never ends. This is my revisited version of what is perhaps the most representative dish of Sicily -...

Beetroots are one of autumn’s sweetest treats. Now, think of combining juicy, sweet, roasted beetroot with caramelised red onions and...

This week’s international dish features my vegan, gluten-free version of a Filipino stew of Spanish origins. I chose this dish because...