Home 2020

Archives

Veg-centric cuisine

Plant-based diets have hit the mainstream. We explore why consumers and chefs are adopting a meatless mindset.  A busy lunch time in George Town’s Bread...
sorrel and watermelon popsicles

Sorrel and watermelon popsicles

Makes 8 popsicles ¼ cup dried sorrel ¾ cup water 10 mint leaves 2 tablespoons honey or agave nectar 5 cups cubed watermelon 1...

Summer in a bowl

Originally featured in our sister publication Flava. Courtesy of Anna Lisle, author of “Whole Food, Bowl Food” “Mango, mint and lime – these ingredients take...