Type: Condiments

April 11, 2022

Dukkah

This is an Egyptian aromatic seed and nut mix that can be sprinkled over leafy salads, roasted vegetables, legume pastes such as…

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Baharat

There’s an infinite number of spice blends across the region; all vary according to spice availability, local tastes and the different uses….

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Yoghurt with cucumber

The combination of yoghurt and cucumber uses the cooling effect of both ingredients to refresh hearty or meaty dishes. We are happy…

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Tahini sauce

It is very hard to translate the local fascination with tahini to an outsider. When we filmed a documentary for the BBC…

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April 26, 2021

Asian master stock

This is the secret behind two of our signature main course meat dishes: the Twice-cooked baby chicken and the Beef brisket croquettes….

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Dukkah

This is to go with the Lobster, fennel and chargrilled grapes salad but should be a store-cupboard staple. It’s fantastic to have…

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Lemongrass curry paste

Roasting the shrimp in foil in the oven takes the bitter edge off the paste which can sometimes spread through a dish….

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Chilli jam

We serve this with the Seared scallops but it’s a hugely versatile condiment to have around. It’s great spooned over roasted root…

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