This is one of our family’s favourite recipes and it is pretty much a sale for family occasions like birthdays and Christmas but of course, it’s good anytime. While pavlova gets a bad rap as difficult to make if you master the basic technique it can be quite easy. This following recipe is based on Stephanie Alexander’s recipe and we have been using it for years as it is pretty foolproof and easily adaptable to making larger versions.
There’s no better way to show your love for someone than cooking them a dish from the heart in your own kitchen. And with 7 of our signature dishes featuring Hollandaise Sauce, it is no secret that at Wild Honey we are lovers of Hollandaise Sauce and experts at making a dish that shines with it. Here is our classic & easy Hollandaise Sauce recipe that turns the humble poached egg into a heavenly delight.
Chef Yossi’s take on the classic Tabouleh has some surprise ingredients that really give it the Wow factor. Traditionally there is a lot of parsley, a lot of coriander, soaked bulgur wheat and some people add onions, and/or tomatoes but in this recipe, Yossi creates a new take on the classic Tabouleh by adding sunflower seeds and pumpkin seeds, and topping it with finely sliced grapes. This is an addition that he has ‘borrowed’ from a Chef he met whilst […]
Yossi’s Shakshukit was a hugely popular dish during our exclusive A Taste of Jerusalem event and here we can share his recipe, re-published from the Haaretz website in their article, The Tastes of Israel’s Most Famous Market, in a Single Dish. Ingredients: 2 large onions, chopped 10 garlic cloves, chopped 1 kilogram (2.2 pounds) ground beef 200 grams (7 oz.) fatty mutton, ground 50 grams (2 oz.) pine nuts 60 grams (2 oz. pistachios 2 tablespoons amba (pickled mango sauce) 1 […]
‘The way to man’s heart is through his stomach’ (English Proverb)…. So if you’d like to make dad something special for Father’s Day we’d like to suggest this spicy Shakshouka which is always a winner. A favourite on both of our menu’s, The Tunisian, this is the one we make at home as it is larger and can accommodate several eggs so you can share family style and mop up all the fabulous sauce with some lightly toasted brioche.
Here is our go to French Toast recipe for those who wish to give Mum a special breakfast made from the heart. It’s easy enough for the kids to help too.
Wild Honey Recipes Date Scones Prep Time: 10 minutes Cooking Time: 18 minutes Skill Level: Easy/Medium Makes about 8 Scones INGREDIENTS 320 g Self-raising flour Pinch of Sea Salt 80 g Unsalted Butter 25 ml Whole Milk 165 g Yogurt 50 g Caster Sugar 80 g Dried Dates cut into small pieces 35 g Unsalted butter cut into small pieces Egg Wash 1 Egg 10ml Milk PREPARATION Sift the flour & salt together then rub the cold butter in until […]
Our Treacle Bread was one of the two bread loaves baked in-house that we featured during our St. Patrick’s Day Irish Breakfast feast in Singapore this year. It was hugely popular – a bread that not many locals had tried before. No doubt it will be featured again and again but for now, you can recreate it at home with this Irish Treacle Bread Recipe.
Second to Christmas, Easter is a favourite time of year – because we just love to bake here at Wild Honey and it’s another excuse to produce the most decadent of Easter Cookie Treats. And this year we’re sharing our favourite receipt with you. Enjoy! Easter Bunny Cookie Recipe Prep Time: 10 minutes Cooking Time: 10-12 minutes Skill Level: Easy/Medium Makes about 8 Bunnies INGREDIENTS 280g butter 2g salt 1 egg 100g sugar 375g flour Biscuit cutter of your favourite […]