I love sauces. Sauces certainly won’t turn a dish that is ‘meh’ to ‘wow’ but it can certainly turn a ‘wow’ into an ‘omg WOW!’. And this Romesco sauce recipe certainly does just that. I blitz up this sauce whenever we do Paella night or when I throw some meat on the bbq and I…
Nuoc cham is the little bowl of sauce that makes the entire Vietnamese table come alive. Spoon it over a vermicelli bowl and suddenly the noodles are not just noodles. The grilled meat tastes more balanced, the herbs taste fresher, the pickled vegetables become brighter and every last bit at the bottom of the bowl…
There is something about cold, creamy savory yoghurt against hot smoky meat that just works. A piece of charred chicken souvlaki, a spoonful of tzatziki, warm bread and a squeeze of lemon is one of those combinations where I immediately start wondering why I bothered putting anything else on the table. And when the pork…
Smoky, garlicky and just spicy enough to make grilled meat more interesting, this red chimichurri is loaded with roasted capsicum, fresh parsley, fresh oregano, red wine vinegar, paprika and extra virgin olive oil. My classic chimichurri is the fresh one. It is green, herby and sharp—the sauce I spoon over steak when I want to…
One of my absolutely favourite sauces, that goes with any protein (and I mean ANY) that comes off the grill. Fish, lamb, pork, steak (especially steak!), even mushrooms! This classic chimichurri is packed with flat-leaf parsley, fresh oregano, garlic, roasted capsicum, red wine vinegar and extra virgin olive oil. This sauce has one job: make…
Creamy hummus made with chickpeas, tahini, olive oil and garlic. It takes minutes, costs very little and is exactly what you want beside smoky charcoal chicken and a pile of warm flatbread. I know what you are thinking. Why make hummus when you can walk into almost any supermarket, spend a couple bucks and walk…