From the kitchen
Recipes
Dishes that tell a story — from a Venezuelan kitchen in the Andes to a Roman table, via Sephardic memory and whatever happens to be in the fridge.
A fluffy, moist chocolate coffee sponge — the perfect show-stopping dessert.
A Roman-inspired rice dish — Pecorino, coarse black pepper, lemon, and ribbons of Savoy cabbage.
European pastry meets tropical fruit — the rugelach that arrived with immigrants and never left.
A delicious Sephardic fritter with a long memory — potato, cheese, and spinach in golden form.
Old-world comfort food gets a bold, colourful twist — buckwheat and bow-tie pasta meets the Caribbean pantry.
South American caramel meets Eastern European bread — laminated, twisted, and irresistible.
A smoky, umami-rich take on grilled corn that bridges continents and pantries in 25 minutes.
A cherished Sephardic recipe tracing culinary lineage across Turkey, Greece, and Morocco.
Where Caribbean and Sephardic flavours collide — twice-fried plantains with a Moroccan tomato relish.
A single dough, two continents, centuries of shared culinary memory.
A vibrant, creamy hummus with the sweetness of roasted beets and the richness of mascarpone.
A festive Persian-inspired rice with dried apricots, cherries, pistachios and pomegranate — rooted in Sephardic tradition.
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