Bright pinks and dark greens, vibrant yellows and bold purples, fiery oranges and vivid reds are just some of the colours from the rainbow that when combined, make even your least favourite vegetables look wildly appetising.read more
baby spinach leaves
sweet potato, cut in cubes and roasted
red cabbage, shredded
Group ingredients together in a bowl to make a colourful pattern and enjoy!View Detail
To remove the conch, you need to break the vacuum created by the mollusk by making a hole in the shell on the top on an inside spiral. To create this hole, use the sharp tip of another conch or a hammer. Once the suction is broken you can pull the sea snail out.read more
500g of fresh conch, sliced into small thin pieces
3 lemons, juiced
3 limes, juiced
2 garlic clove, minced
1 tablespoon ginger, peeled and grated
4 green onions, chopped
1 orange or grapefruit, peeled and segmented
2 tomatoes, diced
a good handful of cilantro, leaves chopped
salt and pepper, to taste
Marinate conch in the lemon and lime juice for 30 minutes. Add all other ingredients and mix well. Marinate for another 2 hours or overnight. Season to taste with salt and pepper before serving.View Detail
Aside from milk, Icelanders are known to grow delicious lamb and potatoes in the food bowl of Hella (nicknamed “the wild west” as there’s no police station in town), and of course fish. And that’s about it. Good luck trying to grow fruit and vegetables in this climate.read more
6 – 10 spicy herring fillets, sliced
6 – 8 boiled potatoes, peeled and cut into slices
2 – 3 red onions, chopped
4 tbs mayonnaise
4 tbs sour cream or crème fraîche
4 tbs seeded mustard
1 tbs honey
juice of ½ lemon
red onion, cucumber slices and dill for garnish
Stir together the mayonnaise, sour cream and mustard. Add the honey and lemon juice. Combine potato slices, herring and red onion. Pour over the dressing and add garnish.View Detail
The blue fairytale of Chefchouen’s alleys and arches (the colour of purity and apparently a useful technique to keep mosquitos away) or the bright orange sand dunes of the Sahara – the vivid colours of Morocco’s towns and landscapes reflect the cooking spices of cumin, paprika and turmeric used in the tagines, cous cous, Moroccan salad and Berber omelettes.read more
4 ripe tomatoes (finely diced)
1 green capsicum (finely diced)
1 red onion (finely diced)
1 small bunch of coriander (finely diced)
extra virgin olive oil
dash of vinegar
Mix tomatoes, capsicum, onion and coriander together in a bowl. To make the dressing combine cumin, olive oil and vinegar to taste. Toss and serve with fresh crusty bread.View Detail
Nick requires 40 to 55 kilograms of kale a week, 20 to 30 kilograms of purslane (a tasty, easy-to-grow “weed” and a rich source of omega-3s), four bundles of fresh moringa, over 90 kilograms of ripe banana and plantain (a more savoury variety of banana), 45 kilograms of mango as well as ginger and turmeric to make enough smoothies to meet the growing demand.read more
2 cups kale
1 tbsp moringa leaves or 1 tsp moringa powder
½cm of turmeric fresh root
1 ripe banana or plantain
1 slice of lemon with skin
2 cups water
Blend together and enjoy!
Recipe courtesy of Nick Adendorff, Green2GoView Detail
Farmer Clarence grabs a machete and starts peeling back layers of coconut, making an indent small enough for me to poke my straw through and drink the refreshing water inside. He then hands me a wedge of coconut skin to use as a spoon and shows me how to peel out the young gel-like flesh inside.read more
700g coconut meat (medium soft)
250g of diced seasonal fruits (banana, berries, cherries, melon, grapes, kiwifruit, mango, nectarine, peach, pineapple, watermelon, strawberries)
1 can of condensed sweetened milk
cream (as required)
toasted coconut flakes (optional for added crunch)
Cut the medium soft coconut meat into thin strips.
Mix all the ingredients together.
Chill or freeze.
Sprinkle with toasted coconut and serve. Delicious and refreshing!
Recipe courtesy of Clarence McLaughlin who farms at Bodden Town in Grand CaymanView Detail
A quick and refreshing salad concocted by the Founder and Director of From Paddock to Plate, Louise FitzRoy, based on summer ingredients she found at the local farmers’ market on Grand Cayman in the Caribbean.read more
one handful of spinach
one handful of endive (or lettuce of choice)
yellow, green, red peppers
one sweetsop (replace with custard apple if sweetsop is not available)
one handful of green beans
a squeeze of lime juice
Rinse spinach, endive or lettuce, capsicum and green beans.
Break apart the sweetsop (custard apple) into segments and tease out the flesh discarding the skin and large black seeds.
Lightly steam the green beans until just cooked.
Finely slice peppers lengthways.
Mix all ingredients together with a squeeze of lime juice to finish and get ready to tingle your tastebuds.View Detail
The combination of garlic and chocolate makes this a treat not just for your taste buds but your health as well. Apparently this recipe makes the “perfect after-dinner mint”!read more
3 large garlic bulbs (about 30 small cloves)
300 grams good-quality sweet dark chocolate
1 tbsp Grand Marnier or liqueur of your choice
Separate and peel the garlic cloves. Soak the cloves in ice water to seal in the flavour and juices while you prepare the chocolate. Melt chocolate slowly in a double boiler, microwave or fondue pot. Add liqueur and blend well. Dry the garlic cloves and dip to completely cover in the chocolate/liqueur mixture. Allow to set and harden on a sheet of foil in fridge. Serve on a small dish at the end of a meal.
Recipe courtesy of South Australian garlic grower, Roger SchmitkeView Detail
He’s known as the Garlic Guru of Australia. Roger Schmitke was the first person to grow a commercial crop of garlic in South Australia and this is his recipe.read more
Serves 4 to 6
1 tbsp butter
6–8 garlic cloves, finally chopped
2 spring onions, including green parts, finally chopped
1 tbsp flour
7 cups chicken stock
1/2 cup dry white wine
salt and pepper
2 egg yolks, beaten
1 tbsp lemon juice
Melt the butter in a heavy-based saucepan. Gently cook the garlic with the spring onions for a few minutes until softened. Mix in the flour and cook to form a roux. Heat the chicken stock and pour over roux, whisking to keep the mixture smooth. Add the white wine and season with salt and pepper. Simmer, covered, for 30 minutes. Remove from the heat, whisk in the combined egg yolks and lemon juice. Return to the heat and cook, stirring all the time for a few minutes. Do not allow to boil. Serve sprinkled with chopped parsley.
Recipe courtesy of South Australian garlic grower, Roger SchmitkeView Detail
250g organic veal, minced
250g organic pork, minced
250g organic lamb, minced
4 cloves of garlic, crushed
2 tbsp breadcrumbs, fresh
1 organic egg
1/2 cup (100g) fresh ricotta
1/4 cup (20g) parmesan, grated
1/4 cup parsley, finely chopped
1/4 cup basil, finely chopped
salt and pepper to taste
2 tbsp extra virgin olive oil
1 onion, finely chopped
1 bay leaf
1 anchovy fillet
750g bottle of tomato passata
4 tomatoes, chopped
1 tsp sugar
Combine the minced meat, garlic, breadcrumbs, beaten egg, ricotta, parmesan and herbs in a large bowl and season well with salt and pepper. Using clean hands, mix until well combined then shape into 20 meatballs. Place the meatballs on a plate, cover with plastic film and refrigerate for 10 minutes.
Meanwhile heat the oil in a large heavy-based saucepan over medium heat. Add the onion, bay leaf and anchovy and cook for 5 minutes or until the onion has softened.
Stir in the passata, chopped tomatoes and sugar, reduce the heat to low and simmer for 20 minutes. Season to taste.
Add the meatballs to the hot sauce and simmer over very low heat for 10-15 minutes until the meatballs are just cooked, but still very soft and moist.
Serve with a dollop of fresh pesto and a grating of parmesan cheese on top.
Recipe courtesy of author of ‘The Edible Balcony’, Indira NaidooView Detail