A Panad with…Michael Zee of Symmetry Breakfast

A Panad with…Michael Zee of Symmetry Breakfast

When Michael and Mark were first together, Mark was working long hours and breakfast was the only meal they would be sure to share. It’s fair to say that what started as a way to enjoy quality time together has turned into a worldwide phenomenon, and now we,...
Anna Jones’ Garden Toasts

Anna Jones’ Garden Toasts

A vibrant recipe from our favourite cookbook of the last year: The Modern Cook’s Year. —- These little toasts are a riot of colour and represent all that is great about our gardens in spring. The first radishes, roasted until they sweeten, the sweet peas,...
A Party Fit For a Queen (‘s award)

A Party Fit For a Queen (‘s award)

A year ago, we had a party to celebrate winning the Queen’s Award for Sustainability. The sun shone, the Marram Grass made some deliciously seasoned canapes, and we finished with salted caramel ice cream from our favourites at the Red Boat. Thank you to...
Salt-cured Root Vegetables

Salt-cured Root Vegetables

This recipe calls for a brine cure to soften and essentially begin to cook the roots before they’re griddled.  They have a bright, spicy flavour and a deliciously tender texture, contrasting brilliantly with the smooth, cool strained yoghurt. We used beetroot, carrots...
Salt-splashed Pizzette

Salt-splashed Pizzette

Individual pizzas, deliciously crisp from the Pure Strong Brine we spritz over the dough. Eat them on a warm evening with a cold glass of wine. For the pizza dough: 500g strong white bread flour 1 x 7g fast action packet of yeast 1 teaspoon caster sugar 4 tablespoons...