This summer tart is a great sweet-savory dish to serve as dessert or with a side salad. Add more or less honey to taste.
On a trip to Rome, Rachel Bajada found herself in the Italiano version of the “Soup Nazi” episode from Seinfeld.
Rachel Bajada falls head over heels in love with the food and ambience at Sepia in Sydney.
This fresh, colourful spring recipe makes use of seasonal vegetables at their peak.
These mimosa egg and chive verrines are a simple and original way to serve eggs for breakfast or brunch.
This savoury mille feuille is layered with seasonal mushrooms, roast hazelnut cream, a spread of goat’s cheese and caramelised onions.
In homage to the famous chocolate spread, Rachel Bajada creates a healthier but equally delicious version.