Don’t just think of vegetable skewers as a cringeworthy combination of things on a stick – you know, button mushrooms, pineapple and capsicum, with a couple of dry griddle marks to whet the appetite.
Category: Jane Lyons and Will Bowman / The Next Meal
We'd like to think we’re purists with the Mediterranean classics, having spent a bit of time getting to know them, but in fact we’re far from it.
Every season is about food in its own special way.
Our first trip to the island of Sicily was via a Rick Stein episode in 2016.
Whether your produce comes from a market stall, a supermarket aisle, the fruit and vegetable shop around the corner or straight from the soil in your own garden, there’s no denying the fragrant, assertive flavours of summer veges.
SPRING HAS FINALLY begun to burst through, bringing its eagerly anticipated fresh, punchy produce to satisfy those cravings for lighter and brighter flavours.
FERMENTATION CAN BE A SCARY endeavour, particularly when allowing wild yeast and bacteria to do the job that a commercial product can do very reliably, but not nearly as well (don’t get us wrong, we always have dried active yeast on the fridge shelf for when a loaf of focaccia or some flatbreads need to be whipped up in a flash)
JANE LYONS AND WILL BOWMAN OFFER A SNACK SHOT OF BANGKOK’S FAMED STREET FOOD.
A few years ago we started an Instagram account called The Next Meal as a space to post things we were cooking together.