creamy coconut milk

I was first exposed to handmade coconut milk during a cooking class in Mirissa, Sri Lanka. They would use freshly scraped flesh of a mature coconut. In this recipe we use dried coconut, it’s just as delicious! The result is a versatile, sweet and creamy milk to be used in curries, chai, desserts, smoothies, porridge, muesli or even frozen to be used at a later time.

Read More
Cade McConnell
fennel. turmeric. rose // rice

A simple and delicious way to spruce up basmati rice. Fennel seeds, cardamom pods and rose water emit a lovely aroma, in addition to the sweet and nutty smell of basmati rice. Turmeric shines yellow like the sun. The perfect partner for any of your favourite curries…

Read More
Cade McConnell
south indian // dry beetroot curry

I was served this for lunch whilst houseboat-cruising the backwaters of Allepey, in Kerala, southern India. Thoran is a dry vegetable dish cooked with onion, curry leaves, spices and chilli and is typical of the Keralan cuisine. This dish is sweet, earthy and enjoyable hot or cold. Instead of beetroot, you can exchange for carrot, cabbage or green beans. You can even use a mixture of all! Just be sure that the vegetables are shredded or grated for correct texture and quick cooking. 

Read More
Cade McConnell
banana. macadamia. cardamom. rose // ladoo

The flavour of these 'ladoos' was somewhat inspired by the flavours of North Indian & Sri Lankan desserts. I love cardamom and rose together, why not add banana? Dried bananas have a concentrated sweetness and are delicious, they make the base of these alongside macadamias or cashews! These are a great snack to have on hand in the fridge or to make for your family and friends! You’ll be tasting cardamom for hours.

Read More
Cade McConnell