TEMPURA AUBERGINE AND SICHUAN CARAMEL
Recipe from Global Kitchen: Lindy Smith | Photography: Grant Rooney A deliciously filling vegetable dish with complex sweet and savoury flavours. Serves 4 –entrée size Sichuan Caramel 100g liquid honey 450g caster sugar 4 long red chillies 100ml soy sauce 100ml red wine vinegar 70g miso paste 70ml black Chinese vinegar 50g gochujang paste 20g […]
ORGANIC TOMATOES AND MACADAMIA RICOTTA
Recipe from Global Kitchen: Lindy Smith | Photography: Grant Rooney A healthy vegetarian breakfast option. Macadamias will need to be soaked for a minimum of one hour but not more than 5 hours. Serves 4 Nut Ricotta 300g raw macadamia nuts soaked and rinsed 1½ tbsps nutritional yeast 2 tsps lime juice 2 tsps lemon […]
