Chef, Restaurateur, TV presenter, Author, Consultant, Surfer, Fisherman and Family Man.



 

Vegetable Curries

CASHEW NUT CURRY

The cashew nut is amazing. It comes from one of very few plants where the seed grows outside the fruit. When ripe the cashew apple is an exotic-flavoured delicate little bell. Connected to the bottom of this red or yellow bell is the cashew nut, wrapped in a skin and protected by caustic oil that can burn your fingers. A lot of work goes into a simple cashew.

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Beetroot Curry

Deep pink in colour and retaining that unique beetroot flavour, this curry makes a stunning addition to a selection of curries.

There is an urban myth that says that beetroot leaves are poisonous, well I have been making beetroot curry for years and I always incorporate the stems and leaves. CLICK HERE FOR MORE

 

PUMPKIN CURRY with BRINJAL ROTI

Three recipes in one dish – These tasty vegetarian dishes work really nicely together but can be enjoyed just as much separately. The pumpkin curry is simple and healthy, the brinjal pickle keeps well and is a welcome addition to any curry plate and the roti – well, that goes with everything!

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Breadfruit Curry

A favourite through Asia and the Pacific, it can be a little hard to get in the Western world. Ask your Asian grocer or vegetables markets to source it for you. It should be dull green and not too soft. Don’t bother with the tinned variety. A truly beautiful vegetable favourite. CLICK FOR MORE