The first time one of my Middle Eastern friends cooked me dinner I could’ve sworn she made an entire bottle of olive oil disappear into the dish. To be honest I expected it to be greasy, heavy and unpleasant, but none of that was the case. In my culinary upbringing, we were conservative with fats…

Chutney is the sweet and sour flavour bomb served as a condiment at any Indian meal. This tomato chutney is tangy and sweet and carries a spicy punch. If you like spicy, add some dried chilli flakes to up the ante. Next to serving it with the traditional curry and rice spread, chutneys are great…

Although the word ‘bannock’ was brought to North America by Scottish settlers, many versions of this flat bread may have been part of the First Nations diet since pre-contact times. Back then made with ground roots, dried fruits and natural sweeteners, it can be served as a starch component of any meal, as a snack,…

Because of its remote location in the Himalayan mountains and her valleys, the cuisine of Nepal uses mainly locally grown produce and lean meats. Like any nation, its dishes resemble those of neighbouring countries but with a particular national twist. Nepalese classics include steamed dumplings, noodle soup, pilau and a version of the warming lentil…

Japan holds a very special place in my heart. I’ve had the privilege to travel to this intriguing country several times, the first of which lasting a full summer, staying with a Japanese family when I was 15. Since the Japanese food that is most famous all across the world (sushi, ramen, sashimi, teppanyaki) is…