First and foremost let’s get this straight, I love all food, every cuisine and have a great passion for seasonality. I focus my recipes on the best produce possible so the flavours can speak for themselves. I am not one for fad diets and fleeting food trends, my philosophy with cooking is simple: to nurture, to nourish, to pleasure, to comfort and above all to do the ingredients justice by making food look utterly delicious – and of course to cook with love and laughter.
My recipes are purely guide lines, I have given alternatives to various ingredients so please tweak and adjust to your own tastes and preferences. Without preaching, I always buy seasonal fruit and vegetables and wherever possible, organic. I choose ethical free range meat and eggs and try to cook with as many ingredients produced from this incredible island – I believe it is so important to support and promote the fantastic artisans of Ibiza. With the current movement towards healthier eating, I try to cut back on wheat, dairy and refined sugar because it’s genuinely not very good for us. I’m not suggesting for one minute that we ditch these from our diets completely, but to instead explore other alternatives. Opting for different whole grains, flour, fat and sugar alternatives can be fun and at times liberating. That said, you will come across some indulgent recipes too – it’s Ibiza, the island of hedonism…and a little bit of what you fancy doesn’t hurt now and again.
Welcome to our table… enjoy!
I love the nutty texture of buckwheat and it makes a nice difference from bulgur wheat that is normally used in tabbouleh. It may seem like an extensive ingredients list, but it’s the spices that make all the... Read More
Roasted butternut squash with puy lentils, creamy garlic mushrooms & kale. Served with miso and maple roasted sprouts and epic vegan gravy Something special for the weekend... With more people than... Read More
This dish looks impressive but it couldn’t be easier! A great option for an elegant lunch or brunch. You simply mix all the ingredients for the baked ricotta in one bowl - I found a fabulous local sheep’s... Read More
Well if you include the tinned tomatoes and onion this is technically 12 veg minestrone! The joy of minestrone is that it’s all year round delicious and nourishing – the veggies cook in a rich tomato broth that... Read More
This beautiful berrylicious cheese cake is for all you lovers and healthy cheesecake lovers out there. I know raw desserts have been trending for years already so you are probably familiar with them, but I would love... Read More
I prefer to slow roasted artichokes as I find it retains their delicate flavour and I like to pop in half a clove of garlic into the cavity (where the fluffy bit has been removed). Once cooked I scoop out the... Read More
These wonderfully vibrant pancakes are packed with incredible colour and fresh flavour perfect for a weekend brunch or lunch. With a pop of pink from peppery radishes and delicate sprouting pea shoots it elegantly... Read More
I don’t know about you, but lately I have been feeling all nostalgic remembering some of my favourite childhood treats. I love the fiery ginger and coconut combo here. You can add more fruit - sultanas,... Read More
With its plump pillowy texture and mild delicate flavour, gnocchi is one of the ultimate comfort foods. The little indentations made with the back of a fork are perfect for the fragrant pesto to cling to. This... Read More
Marbled with good quality dark and white chocolate, homemade bark looks impressively like a chocolate masterpiece - but trust me, it‘s super simple to make. The beauty of making your own chocolate bark is that you can... Read More
I am a sucker for beauty on a plate and this is it... A beautiful colour explosion of pinks and orange...just like an Ibiza sunset... This is one of my all time favourite salads because it delivers on all... Read More
I don’t know about you, but I’m a huge fan of chia pudding. It’s something about the texture and simplicity that I find super enticing (plus it’s got ‘pudding' in its title so that’s a plus point in... Read More