It burns, but we brush aside the warnings. We ignore the Greek-chorus wailing coming from that evolutionary marvel of gustatory discernment—our tongue-scape’s tight huddle of taste buds. Read more…
APHRO CUISINE—DECEMBER ’14 FEATURE
I have been infatuated with the marriage of cardamom and rose water since I started my romance with Indian-flaired foods. An older flame of mine—Middle-Eastern fare—also uses pistachio with these wonderful flavors, and when I thought of the color of those bright nuts mixed with avocado, this recipe blossomed.
Raw, bright, tropical, aromatic, intoxicating.
Bring on summer love.
EATERS DIGEST MARCH ’16 FEATURE
It all started because I was craving a good old Anzac biscuit. If you’re not familiar with this Aussie biscuit institution, then imagine if you will, a golden, chewy-yet-crunchy, oaty, buttery, vanilla-golden-syrupy (Aussie light treacle) kinda happiness. It’s the kind of happiness denied to dairy and gluten-free eaters like me. I wanted to create something that felt at least a little like an Anzac biscuit, minus the key ingredients—butter, oats and flour.
CHERIMOYA FOOD —DECEMBER ’16 FEATURE
Preserving fruits—a wonderful exercise in getting back in touch with the roots of our food culture, by culturing foods! Spring is around the corner in the northern hemisphere, and our citrus trees—especially the fragrant and floral Meyer lemon—are burdened heavy with plump fruits. No better way to enjoy the sweet and bright flavor of the Meyers all year round than to borrow some culture from northern Africa and make some preserved lemons. They are much simpler than you think, and you can have a year’s supply done in an hour, from pick to pickle. Make succulent Moroccan tagines with them, spread them on toast, add them to dips or tapenades and they impart an extremely versatile and unique flavor.
CHERIMOYA FOOD —DECEMBER ’15 FEATURE
More and more am I inspired and obliged to make smarter choices in the meat I eat. The conscientious consumer is becoming more aware of the benefits of eating meat that is raised humanely and as naturally as possible. These benefits go for both the animal during its life, and after that, for the person consuming it.
Last night’s rabbit feast marked a first for me in two things: cooking rabbit and making pâté. My effort was to use as much of the animal as I could, another important aspect of meat consumption for posterity and again for your own health. Organ meat is a lost commodity in the Western diet, most of us having lost our taste for it even though traditionally humans have consumed most an entire animal. The nutrients you get from eating liver, kidney, bone broth and so on, are unparalleled anywhere else in the diet. Read more…
I’ve always had the heart of a quiet revolutionary. Women like Frida Kahlo, Rosa Parks, and Virginia Woolf have inspired and delighted me. I felt like there was too much inside me to hold it all in neatly. I was messy and wild and sat on buses cross-legged with both feet on the seats.
Bone broth is considered an elixir of life, health and vitality. Prepared correctly and with the right ingredients, bone broth is a rich liquid that can be used for both delicious meals and hot beverages. Yes. You can drink a steaming mug of bone broth just as you would a cup of tea.
APHRO CUISINE—AUGUST 2015
How to make dinner without bread, pasta, grains or starches? It’s a question I ask myself all too often, because there is something about the bite that comes along with those satisfying wheat-based goods that just makes you feel downright sated. Although for the health-conscious yet foodily inclined folk, we know having a light dinner makes for healthy humans. So, when I fortuitously stumble across an idea to give that same satisfaction in a meal of almost exclusively veggies (aaaaand about 40% ricotta cheese), I’m a happy camper. Given that you can get your hands on a mandolin, the zucchini makes an easy wrapping and replacement for the pasta part of your ravioli. Of course these succulent pockets can be filled with anything – ground and spiced lamb, a tofu substitute for ricotta, butternut & goat cheese, let your ravioli filling fantasies frolic free!
Goutte Media, Toronto Canada presents: Ultimate Cocktails: The Coco Russian
Music: ‘Obtus’ by Melanie Brulee, from the album ‘Debridee’ Available May 26th, 2015
1 oz Vodka
1 oz Kahlua
1 oz coconut milk
Stir & top with shredded coconut
APHRO CUISINE—JUNE 2015
The inspiration for this recipe came to me through quite mystic circumstances. As I sat solo at a small table listening to live experimental jazz entangling itself with the dreamy Japanese bamboo flute, I closed my eyes. I was immediately transported to a landscape in my mind beside a fresh Asiatic pond. Read more…
APHRO CUISINE—APRIL 2015 FEATURE 1
Need I say more than the title proclaims? Well, I’m going to anyhow. Legend has it that there was a French woman who fell in love with a Persian prince. Like any good French damsel, she thought: what better way to win his heart than to bake the ultimate cake teeming with flavors from his homeland with the exquisite touch of French gastronomy? I would have to think long and hard to come up with a better love spell. This cake is ludicrously easy—if you are not a French gastronome, don’t fret. And for all y’all gluten haters, you can celebrate too. Everyone is welcome on this delectable territory.
As a photographer I love watching old movies for inspiration. One of my favourites is Casablanca. The way they played with light—deep, long shafts of light, small whispery slivers of light, soft touches of light on eyelashes and hair. It’s beautiful. I feel as though because they only had black and white film to work with it forced them to really play with the light. It’s beautiful to watch. Read more…
APHRO CUISINE—APRIL 2015 FEATURE 2
Green spring tendrils are beginning to wind their way up lattices in the March air of California. The farmers’ markets are spilling over with dozens of the sun-kissed varietals of our year’s first strawberries. Strolling and sampling, I found each strawberry’s dimpled skin still laden with the sun’s warm golden rays. The pea shoots unquestioningly cast their spiralling tendrils out to latch onto the bright flavors of those Sweet Anne strawbs. I knew they had to be together. So I paid a pretty penny, packed ‘em in my purse and clogged off home to make some brunch tartines, where they could happily rest on a bedspread of chèvre until their dying day. Their lives were short but sweet.
I was sixteen years old and it was a hot muggy seaside summer.
My father ran an art-house cinema overlooking the beach and we lived in a tiny shack right behind it.
I remember going to sleep at night with the sound of the waves crashing and the deep bass sounds of a car chase or a gunfight, or some romantic orchestral crescendo. I could pick the films that were playing by each muffled soundtrack vibrating through the thin walls. Read more…
DF, GF, Horny
I thought I’d do a piece on aphrodisiac food for Mojo Junction’s amorous February edition. Not long into researching these ardour-inducing ingredients, I realised that I was indeed in possession of an incredibly raunchy recipe that is sure to inflame your passion. How can I make such a claim? Practically everything in this recipe is a sure-fire horn-blower. Check it out: Read more…
APHRO CUISINE—FEBRUARY 2015 FEATURE
The mystique associated with absinthe has long captivated many of our most radical artists, eccentric musicians and deepest philosophers. Each one, although they may have been considered ludicrous in their time, were true genius’ of their art form—Pablo Picasso, Ernest Hemingway, Vincent Van Gogh and Oscar Wilde, to name a few. Was it the allure of this fabled libation that drew them to it in order to meet their wild reputation, or did they draw inspiration under the intoxication of absinthe? Who knows. What I know, is that I feel magic on my tongue when it’s united with the herbaceous green liquor. Read more…
I watched a fantastic talk on how cooking can change your life the other day. I found it really inspiring—check it out HERE.
There’re so many cooking shows, cookbooks, artisan bakeries and new radical diets to choose from. It seems our culture becomes more and more obsessed with the art of cooking while the rates of cooking in the home steadily decline. Funny, that. Maybe it’s because we’re elevating cooking to an unreachable lofty art form. Maybe the humble joys of wiling a Sunday afternoon away with a stack of great ingredients and sense of adventure have been lost to our fast-paced lifestyle. Whatever the case, we gotta snap out of it. According to Michael Pollan, reintroducing the joy of cooking in our lives will not only shrink our waistlines, line our hip pockets and improve our mental health, but could also save parts of our precious planet. Pretty inspiring stuff. Check out the talk and you’ll see what I mean.
APHRO CUISINE – OCTOBER ’14 FEATURE
I’m sure most of you Australian readers are already very familiar with dukkah, as well as anyone hailing from Egypt, the home of dukkah. I was lucky enough to run into this intoxicating spice mix in Melbourne where it is dominating plates every which way you look, and rightly so—a crumbling victory that adds huge amounts of nutrients and flavour to almost any dish!
APHRO CUISINE – AUGUST ’14 FEATURE
I’m unsure that you can even call this a soup. It is more of a heady elixir of slippery caramelised onions and fine shavings of earthy beet, all cradled and brought together by a warming beef broth.
EATERS DIGEST AUGUST ’14 FEATURE
What inspired you to make chutney this month Carla?
So I got jack of spending eight dollars a jar for amazing chutney. Yes it’s incredibly delicious. Yes I’m happy to pay for locally produced, good quality condiments. However the problem is not the price so much as the startling rate at which it disappears in my household. We, (the two of us) get through a 350g jar a week. Read more…