We love Caprese Salad, so what could be better than an antipasto tray made with those incredible ingredients with olives, prosciutto, roasted peppers, and a really good finishing olive oil. These are smaller bottles of olive oil, and much higher in price, meant to drizzle…

Fresh spring asparagus comes in thin or thick spears, depending on the health and age of the plant. It’s a divided debate, with fans on both sides; but the majority in our family opt for thin spears that cook within 2 – 3 minutes.

Elevate this Vinaigrette with a high-quality Sherry Vinegar such as Capirete. A 20 -year-old Sherry Vinegar from Spain; DOP certified. It’s an exceptional vinegar aged in oak casks that once held Sherry Wine. With an intense mahogany colour and aroma, supermarkets brands don’t come close…

This is a perfect appetizer in any season. Roasting tomatoes elevates the flavour and served warm over the whipped Feta is brilliant. Do take the time to press the Feta or the spread will be too briny.

It’s tomato season and we had a bumper crop this year! Use any ripe tomatoes you can find, mix and match. Grill some crusty baguette to mop up the lemony dressing.

Panzanella is a delicious Tuscan salad that got its roots using up stale bread. Originally the bread was soaked in water and wrung dry; but it’s evolved and now the toasted bread cubes soak up olive oil and red wine vinegar. This basic salad consists…

Saganaki is a perfect hot weather snack.  It can be any number of small dishes prepared in a small frying pan, but the most common is fried cheese, served with a spritz of lemon.  It’s also Flambeed after being fried in many Greek Restaurants for a big…

Prawns seem to scream barbeque and Asparagus; one of the first spring vegetables.  Prawns are generally thought to be larger than shrimp but the two names for this shellfish are used interchangeably worldwide.  Fire up the grill, Prawns and Asparagus are perfect as a side to a…

Slow Roasted Tomatoes might look at bit dry or the skins a bit tough but when you bite into one, the flavour is intensified, it’s a bit cartelized and sweet. The longer the tomatoes roast, there the intense the flavour is. Easy to make and…

Although using oil and vinegar to dress vegetables is as old as Ancient Greece and Rome; it became popular as a French dressing by the 1700’s.