This is a cold, fruity and deliciously moreish party punch that, funnily enough, packs a bit of a punch. We used a traminer riesling for this recipe, but you can use any medium-dry white.
Za'atar is a Middle-Eastern blend of roasted dried spices; you can make your own as shown below or you can purchase it ready-made from Middle-Eastern food stores. It adds fabulous spice to this kebabs and hummus recipe.
If you fancy trying something a bit out of the ordinary, this Tahitian fish salad is simple to make and absolutely bursting with flavour. It makes a colourful and delicious lunch.
The sea and land meet in harmony with this fresh and zesty barbecued seafood and green mango salad. Serve on a balmy summer's evening when dining al fresco.
A cross between mandarins and grapefruit, tangelos make a jam that's sweeter than marmalade yet still tart, thanks to the fruit's natural acidity. This jam is particularly good spooned generously over rice pudding or served with tangelo cake.
You’ll need six small wooden skewers for this recipe. Soak the skewers in water for 30 minutes before using to prevent them splintering and scorching during cooking. Use dried oregano if you can’t find rigani. Note
If you have a juice extractor, you can use it to make the pineapple and mango juice. A mouli is a stainless steel utensil used for grating or pureeing. Note