Balanced

Carrot Top Pesto

Carrot Top Pesto

Exciting developments and a summer staple revamped, #ThinkBeforeYouToss style.  Here's a behind the scene glimpse on all that's new at nibs etc.

Crispy Crushed Chickpeas

Crispy Crushed Chickpeas

My new favourite way to eat chickpeas.  Literally perfect for when you have no meat on hand but are looking for something with a hit of salt, bite, and smokiness to hit the spot.  [That and I just decided on an alliterative name of which I’m quite proud].

Compost Cake

Compost Cake

Sounds unpleasant doesn’t it.  Do you trust me?

Apricot + Rosemary Galettes

Apricot + Rosemary Galettes

Sometimes it’s the stunning photography, the innovative styling, sometimes the who, the why, the where.  And sometimes, it’s just about discovering the most unusual Ratatouille-palette-firework-inducing flavour combinations that make the culinary world so enticing.  Which just so happened to be the case this morning, thanks to Master Chef Australia’s current contestant Ashleigh Bareham (and if you haven’t heard of Master Chef Australia, then that’s another conversation we need to have), who decided to oven roast Apricots with Rosemary.  Who’d have thought.  Genius.  Yes, that herb you rub meats with, roast vegetables in, and infuse gravies with.  That one.  On our Galettes.  Mini/individual Apricot Rosemary and Honey Galettes, to be precise.

Stale-Bread Summer Panzanella

Stale-Bread Summer Panzanella

For a No-Waste-harping, Italian-food-obsessing, Bestover-loving-gal, discovering the secrets of Panzanella were certainly among the best things to happen to me while in Italy (hey don't judge, some people get excited about tech, I get excited about new ways to upcycle foods.  To each their own...).

5-Minute Shortcut Granola

5-Minute Shortcut Granola

I can never remember to make Granola, until I actually want Granola, by which time it is far too late to make any, and I just don’t have the freedom to purchase beautiful artisanal granola to satisfy each craving.  A friend once said, through necessity is born genius.  Not claiming to be genius by any means, but merely to say that through this existential-granola-dilemma, a solution was born: Shortcut Granola.

Stale Bread à la Trentina

Stale Bread à la Trentina

Casually browsing through my newsfeed this morning, as one does, when I happened across Tasting' Table's Jonathan Sawyer's Strangolopreti alla Trentina, titled, Jonathan Sawyer's Oozy Cheese Dumplings.  Stunning cinematography, beautiful ingredients, straight forward, honest, and that jazz (meant to shazam that...).  Believe it or not (please don't judge me) that was not what sold me.  It was about a third of the way through the video when he whips a baguette out of nowhere, cracks it in half across his knee, and while grating it speaks the line "it's one of those dishes where yesterday's treasures become today's treasures".  Yup.  Sold.

Pear Fennel + Soup How-Tos

Pear Fennel + Soup How-Tos

Soup is not something to which I ever gave much thought, growing up.  But over the years I have noticed how much good it does to my body.  And quite frankly, it's also one of the most fantastic ways to use up any vegetables nearing expiration.  And so beautifully simple.