Now to love|Nov 13, 2018
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They say hummus takes mere minutes to make but years to perfect. Get the jump on it with these hard-won tips from Kepos & Co’s Michael Rantissi.
Now to love|Oct 31, 2018
"Lamb rubbed with spices and cooked slowly is quite a traditional preparation in the Middle East,” says Greg Malouf. “Served with moghrabieh, giant couscous, this is a great dish to put in the middle of the table with some yoghurt and away you go.”
Now to love|Sep 05, 2018
In honour of our first-ever Middle Eastern issue, we share our favourite plates inspired by the region's cuisine, from Israeli breakfast plates to shawerma-stuffed pita.
Now to love|Jun 12, 2018
Now to love|Aug 31, 2017
"Shakshuka is my favourite breakfast. May I have the recipe for the green version from Naïm in Brisbane?" - Charlie Wilcox, Byron Bay, NSW
Now to love|Jul 09, 2017
This carrot and almond hummus is perfect for entertaining. Add grilled chicken and a herb salad to turn it into a delicious lunch.
Now to love|Mar 12, 2017
This flatbread is quick and easy - the perfect vehicle for the herb-powered green tahini yoghurt, chilli-spiked lamb köfte and fresh herb salad.
Now to love|Feb 12, 2017
This Middle-Eastern style vegetarian snack combines yoghurt flatbread with a paprika-spiced cauliflower hummus. Fried chickpeas add some crunch.
Now to love|Jan 29, 2017
Now to love|Sep 09, 2016
From joints of meat roasted over charcoal to sandpit-fired coffee, Marrickville makes way for a new eastern Mediterranean restaurant.
Now to love|Jul 07, 2016
Part of our Gourmet Institute series for 2016 is chef Ben Williamson, a master of modern Middle Eastern cuisine.
Now to love|Jun 22, 2016
Automata's pickled eggs and onions- For malt pickle, combine ingredients, 15gm fine sea salt and 1 litre water in a saucepan and bring to the boil.
Now to love|May 31, 2016
This fragrant chicken dish is made to serve in the centre of the table for guests to help themselves. We’ve made the za’atar fresh for a more intense thyme flavour.
Now to love|May 25, 2016