inthekitchen
Celebrate the season with timeless flavours from top chefs, past and present.
beet hummus
Adding a bright burst of colour to a party table with celebratory beet hummus makes any spread more beautiful. Roasting beets adds another layer of earthy flavour to the beloved Mediterranean dip keeping the hit of lemon and garlic. We bring out the late Fude’ s creamy, savoury, sweet recipe infused in warm spices every year, for a nostalgic flavour reminder. medjool date
Sometimes a few simple ingredients are transformed into revelatory bites that make a lingering impact. Such is the case with chef Adam Donnelly’ s single medjool date transformed into appetizer and dessert in one. Simply stuffed with mascarpone cheese and salty sweet tongue teasing flavour and textures, this Segovia throwback, still spreads joy.
funghi deliziosi
For“ throw everything in a pan” cooks, we’ ve got you. Bellissimo’ s funghi deliziosi, is retired now, but those in the know, keep this recipe in rotation at home all year. The earthiness of mushrooms matches so well with pan flavour pals, salty feta, olives and sour lemon juice, you’ ll want a big crusty loaf to sop up every bit of the goodness.
Cranberry goat cheese parfait in parmesan crisps
A tray of cranberry goat cheese parfait in parmesan crisps that are cute, festive and full of bold flavour is the perfect way to kick off a cocktail party. A combination of brittle salty parmesan cups and creamy sour goat cheese lifted with sweet maple syrup and cranberry carries all the winning elements. Chef Dave Bergmann’ s pro tips assure success. sweet beety cone
Wasabi’ s signature mini sweety beety cones put a fresh twist on beets, cones and sushi. This showy starter uses supermarket soy sheets, pickled ginger and sweet seaweed sprinkles to reimagine the crimson root veggie Asian style. In fact, once you’ ve made the shopping trip to Lucky’ s, the recipe is assembled – pretty speedy.
30 ciao! / dec / jan / two thousand twenty-five