
We had a family get together on Saturday to farewell one of our sons and his girlfriend, they are off to Peru to open a restaurant and continue their love of food in the land of the Incas. I busied myself making some dishes to go with the BBQ, Chicken marinated in toasted cumin seed, parsley, garlic, paprika and olive oil, hummus with thyme infused pita crisps, chickpea and kale with bread picada, and a huge salad of herbs from the garden. Our son made a delicious salad of rainbow chard, with fennel seed, red onion, sultanas, parsley, goat feta and toasted pine nuts, Yum. But what will we have for dessert??? Read the rest of this entry »





