Gözleme
One of our brunch family faves is the gözleme from Orange Grove/Marrickville markets, but I’ve recently found a recipe that is pretty darn close to the market bought ones, and it’s surprisingly easy!
Malini’s MAD Muesli Bars – Low gluten, dairy free & nut* free!
It can be a bit challenging finding a healthy, nut-free snack to go into school lunchboxes…
MAD Mulled Wine
Having been born and brought up in Europe (Scotland, to be precise), the whole “Christmas in July” thing in Australia has always been, for me at least, a bit odd. That said, it certainly makes more sense to be indulging in some of the more seasonal pleasures when it’s cold and chilly
MAD Ful Medames
It’s probably no suprise that I’m still learning about how to use a lot of what we sell at MAD, which is why I’ll often ask our customers how they use the food they’re buying. One such example was a lady who told me she uses faba beans to make “ful medames”. It sounded delicious,…
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Kiran’s Kadhi Pakora (Yoghurt curry with fritters)
Here at MAD we have a vast array of herbs and spices, but they can be a little bewildering if you’re not quite sure how to use them.
MAD Choc Nut Brownies
Not all brownies are created equal. Personally, we like our nuts here at MAD and we take our choc treats pretty seriously too, so we’ve combined them into this luxuriant brownie mix…
Hearty MAD Soup Recipe
Winter is coming, (oh don’t start that again!), and here at MAD we have a plethora of lentils and beans that go well in soups. But to save you the hassle of buying them all individually, we thought we’d throw together a soup mix and a recipe for cooking it.
Edie’s Sourdough Discard Pancakes
Since opening, one thing we’ve sold a lot of is flour. Seriously, shedloads. Everyone, it seems, is baking sourdough. But anyone who’s embarked on this noble enterprise will know that you end up throwing out a lot of perfectly good starter “discard”.
Garlic-infused oil – what could possibly go wrong?
As it turns out, quite a lot.
Squid Ink Pasta with Prawns & Cherry Tomatoes
We’ve had a few customers eye our amazing squid ink spaghetti from L’Abruzzese with curiosity, but are unsure how to use it or how it tastes, so I thought I’d lead by example and try out a recipe.