Exciting developments and a summer staple revamped, #ThinkBeforeYouToss style. Here's a behind the scene glimpse on all that's new at nibs etc.
Sometimes it’s the stunning photography, the innovative styling, sometimes the who, the why, the where. And sometimes, it’s just about discovering the most unusual Ratatouille-palette-firework-inducing flavour combinations that make the culinary world so enticing. Which just so happened to be the case this morning, thanks to Master Chef Australia’s current contestant Ashleigh Bareham (and if you haven’t heard of Master Chef Australia, then that’s another conversation we need to have), who decided to oven roast Apricots with Rosemary. Who’d have thought. Genius. Yes, that herb you rub meats with, roast vegetables in, and infuse gravies with. That one. On our Galettes. Mini/individual Apricot Rosemary and Honey Galettes, to be precise.
I can never remember to make Granola, until I actually want Granola, by which time it is far too late to make any, and I just don’t have the freedom to purchase beautiful artisanal granola to satisfy each craving. A friend once said, through necessity is born genius. Not claiming to be genius by any means, but merely to say that through this existential-granola-dilemma, a solution was born: Shortcut Granola.
Casually browsing through my newsfeed this morning, as one does, when I happened across Tasting' Table's Jonathan Sawyer's Strangolopreti alla Trentina, titled, Jonathan Sawyer's Oozy Cheese Dumplings. Stunning cinematography, beautiful ingredients, straight forward, honest, and that jazz (meant to shazam that...). Believe it or not (please don't judge me) that was not what sold me. It was about a third of the way through the video when he whips a baguette out of nowhere, cracks it in half across his knee, and while grating it speaks the line "it's one of those dishes where yesterday's treasures become today's treasures". Yup. Sold.