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Pattypan Squash Stack Hors d’oeuvre

This stack is composed of the squash, grilled capsicum, bocconcini and a basil. This also makes for a very delicious snack.


Zesty Barramundi Fillet with Coloured Rice

The rice is made up of two different colours. For the red rice, I used beetroot powder, the yellow is made with turmeric powder and the other is just plain rice.



Kataifi, Rice Paper and Panko Wrapped Tiger Prawns with Lemon Mayo Sauce

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Kataifi Trifle

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Kataifi Ice Cream

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I made vanilla ice cream and added the shredded kataifi and cinnamon to it. Also the ice cream bowl is made from a kataifi nougatine and is decorated with pearl sugar along the edges.

Kale Salad with Butter Beans and Cherry Tomatoes

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Lebanon Nights (Layali Lebnan)

Lebanon Nights (Layali Lebnan)

Chicken Schnitzel, Rice Tagine with Milk-Fed Lamb and Kishk Almaz


I have made my own variations of these dishes in different ways by adding new ingredients to traditional recipes. For the Chicken Schnitzel, I added flax seeds with the breadcrumbs which is high in fiber and omega-3. For the Rice Tagine, I have added Parmesan cheese. Finally, the Kishk Almaz is an Egyptian dish that consist of rice, yogurt, chicken broth and caramelized fried onion which ultimately creates this delicious and creamy dish. In my variation, I have added 1/2 cup of shredded chicken and lemon juice to the mixture. This can also be served with a garlic tomato sauce and pita bread.

Classic Date Scones



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Originated in Tunisia, Shakshouka is a popular Mediterranean breakfast dish that is composed of tomatoes, onion, garlic and eggs with olive oil.

I have made this just as my mother used to make it. In this variation, I have garnished it with saffron for the added colour and flavour.

Other variations of Shakshouka include with potatoes or with other vegetables.


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