Gluten-Free Shortbread Biscuits

Shortbread Fingers

It was the memory of buttery and crumbly shortbread biscuits in a red tartan tin at Christmas that drew our regular cookbook reviewer Nicky to try this recipe for gluten-free shortbread biscuits from Baked to Perfection by Katarina Cermelj. She thought the results were fantastic, both in their texture and also the flavour – their ... Read more »

Super-Moist Gluten-Free Chocolate Cake

Super-Moist Gluten-Free Chocolate Cake

Like many, I absolutely adore a good chocolate cake; one that’s rich, decadent, moist and indulgent! For many, when they discover an intolerance or allergy to gluten, one of the sweet bakes they miss the most is chocolate cake. This super-moist gluten-free chocolate cake recipe from Baked to Perfection by Katarina Cermelj is the answer. ... Read more »

Baked to Perfection by Katarina Cermelj

Baked to Perfection by Katarina Cermelj

A gluten-free cookbook for rubes like me wanting to create a perfect bake – could Baked to Perfection by Katarina Cermelj be The One? Please don’t be put off by Cermelj’s credentials as a PhD in Inorganic Chemistry. If anything, lean into it. The beauty of Cermelj’s background is that she has, as she says ... Read more »

Gelupo Gelato’s Aperol Granita

Gelupo Gelato's Aperol Granita

A glass of Aperol Spritz will immediately take me back to Venice, part of the Veneto region in which this aperitivo originated and continues to be a popular choice. A glass (or two) during a relaxed snack or meal of cicchetti is essential! So I love the sound of this Aperol granita recipe from Jacob Kenedy’s ... Read more »

Gelupo Gelato’s Mint Stracciatella

Gelupo Gelato's Mint Stracciatella

The more elegant big brother of mint choc chip ice cream, mint stracciatella gelato is a firm favourite in gelaterias across Italy. The shards of chocolate are created by dripping melted chocolate into nearly-churned mint gelato such that it freezes on contact and is broken up (shredded) by the paddle of the ice cream machine. ... Read more »

Gelupo Gelato’s Raspberry Sorbet

Gelupo Gelato's Raspberry Sorbet

It’s hard to beat a raspberry sorbet! The natural flavour of the fruit comes through loud and clear, with all the sweet, sharp, intensity of the fresh berries. This recipe is from Jacob Kenedy’s Gelupo Gelato , a colourful cookbook sharing recipes for gelatos, sorbets, sherbets, granitas, semifreddos and more, gleaned from over a decade ... Read more »

Raymond Blanc’s Le Manoir Au Quat’Saisons

Le Manoir aux Quat' Saisons

There is little I can add to what’s already been written about Raymond Blanc’s Le Manoir Au Quat’Saisons and yet I feel compelled to share our experiences nonetheless. Having dreamed of visiting the two Michelin-starred restaurant and hotel for over two decades, our stay was every bit as wonderful as we hoped–it did not disappoint! ... Read more »

The Turkish Cookbook by Ghillie Başan

The Turkish Cookbook by Ghillie Basan

Ghillie Başan is a food anthropologist, and food and travel writer with a large back catalogue of cookbooks (one of which – Mezze – I already own, and The Lebanese Cookbook which we reviewed on Kavey Eats earlier in the year). Başan’s books are primarily focussed around the Middle East and Turkey though Indonesia, Cambodia, ... Read more »

Spaghetti with Almond Cream, Fresh Crab, Chilli and Marjoram

Spaghetti with Almond Cream, Fresh Crab, Chilli and Marjoram from Ben Tish' Sicilia

Nut-thickened sauces are popular in some regions of Sicily including the Aeolian Islands where Ben Tish first came across them in a dish of spaghetti with almond sauce and mussels. For his cookbook Sicilia, Ben Tish  combines a similar almond cream sauce with fresh crab, chilli, marjoram and lemon juice for a rich and summery ... Read more »