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Pizza is probably the most globally recognizable food today and was originally a food for the poor but it has now become a dish for everyone. Its existence started around the year 1000 in the city of Naples. At that time pizzas were prepared with lard, cheese and herbs. The pizza as we know it…

This risotto is very different from the Northern Italian risotto and is more similar to that of the Spanish paella. This was due to the Spaniards, who ruled for centuries, who lent the most pronounced accents to foods and wines of Sardinia. The traditional foods of Sardinia were always more influenced by the land than…

This Thai festival is celebrated every year. Loy means to float and krathong is a small raft. This festival was adapted by Buddhists in Thailand as a ceremony to honor the Lord Buddha. Apart from venerating the Buddha with light (the candle on the raft), the act of floating away the candle raft is symbolic…

This is a great recipe for picnics, pot luck dinners or for when you’re expecting a crowd for dinner. The chicken can be served hot, room temperature or cold. This dish is adapted from an Australian cookbook called, ‘Coast‘ and this recipe is from chef Kate Lamont of Lamont’s East Perth restaurant. I haven’t eaten…

Gnocchi (pronounced nyohk-kee) is a small dumpling and is most often made with potatoes, although it can also be made from flour, squash, cheese or even polenta. Gnocchi is served much in the same manner as pasta, with sauce or some butter and sage or Parmesan cheese. Gnocchi recipes date back to the twelfth century…

Salads come in many forms and this recipe is no exception. This recipe is adapted from Donna Hay‘s cookbook, ‘The New Cook‘. It’s full of timeless ideas and although it was first published in 1997, I love revisiting it. Pomegranate fruits contain polyphenols, tannins and anthocyanins – all are beneficial antioxidants. Evidence suggests that drinking…

Legend has it that the Banoffee Pie was invented in 1972 in Jevington, England by Ian Dowding and Nigel Mackenzie of The Hungry Monk restaurant. The name is a combination of the word banana and toffee. Mixing the banana and toffee can be extremely addictive and it’s difficult to eat just one slice! Serves 6400g…

A relatively easy salad to make which is packed full of flavor and vitamins. This recipe is adapted from Marie Claire book, ‘Zest‘. Polenta was formerly known as peasant food and is fairly bland but when mixed with cheeses or tomato sauces, polenta comes to life. Cooked polenta can also be shaped into balls, patties…

Noodles, such as these, are a favorite of mine. In today’s grocery stores, thanks to international travel, there’s a lot more than spices on the shelves. This meatless version of fried noodles can be easily made at home even if you don’t live in tropical Asia. Most grocery stores now carry a wide assortment of…

This Asian inspired dish is a host to many flavors to tantalize ones taste buds and is adapted from ABC Delicious magazine. Wholesome ingredients is what this recipe is all about. The pesto is also great as a dip or a sauce for vegetables. Makes 280ml (1/3 cup) lime juice2 tablespoons canola oil1/2 teaspoon wasabi…