It’s time to talk about leftovers.

  The couple of seconds difference between food left on our plates after a meal and food thrown away are very a crucial couple of seconds when dealing with food waste. Thing is that once we make the conscious decision of not wanting to deal with leftover food our perception of that same food changes…

La Bête Noire: A restaurant by Soil and Spice

It is now time for Soil and Spice to move from the virtual and the domestic spaces it was born in to a more public and physical space that celebrates warm hearted nourishment and communal feasting in style. La Bête Noire will be a small restaurant that brings together farmers, artisans and passionate producers  in a collaboration that elevates…

Of Springtime and Orange Blossoms: A recipe for Kwarezimal.

  There are photographs we all have imprinted in our brains that represent what seasons looked like whilst we were growing up. These photographs usually capture specific moments , most probably of repetitive actions associated with that particular time of the year. The picture my mind seems to have saved for my childhood Springs is…

Blood Orange and Cherry Jam Galette

Because lately the colour orange has been getting a lot of bad rep… here is how we can remedy for it. One thing that routinely happens every summer is my overexcitement at the abundance of inexpensive cherries. I am a huge sucker for this fruit, which growing up I regarded as a huge luxury since…

On Foraging.

About three months ago I had the good fortune of going for a week long trial in Copenhagen, the trial was at Noma and its sister restaurant 108, apart from the amazing kitchen experience I had during the days I spent there one of the favourite things I did there was an early morning in…

On Sri Lankans and Biryani.

On Sri Lankans, Filipinos, and Biryanis   Working has always been a way of life for us, we were taught to work hard and save money for when there was not enough work to go around. Luckily, somehow, there was always something to do, someone to help and cash to be made. Before we left…

Adeline and Olivier

    Falling in love is by far the most wonderful of things that can happen to anyone, In a world often filled with bad news, weddings and marriage are one of the few things that give hope, that indeed there is a meaning behind the everyday mundane scenes. There is in fact  the finding of each…

Pistachio and Dark Chocolate Babka

Pistacchio and Dark chocolate babka Last week whilst travelling a bit  I found the time to reread my favourite food related book, I read this thing about four times and memorized a lot of its beautiful passages; It’s called Mastering the art of Soviet cooking, by Anya Von Bremzen. It’s a provocative and intricate retelling…

Tomato Stalk Gazpacho.

    In Paris it’s never tomato season, however that does not detract from the fact that it indeed is tomato season in all other warmer regions of the globe. What we get mostly here are Spanish ones, that are quite anaemic and devoid of flavour, I’m pretty sure the Spaniards keep the good tomatoes…

A note on Pickling

Pickled Strawberries   The last week of June has got to be the favourite week for every frugal cook. This is the week where all spring produce is at peak season, so cheap to buy and most of all at its best, flavour wise. It’s all downhill from here on as the heat picks up…

Scones…

  Make scones on days that seem hopeless, on days where you feel heart broken and all you want to do is stare outside the window without blinking your eyes, and obviously when you feel particulary undecided about whether you feel like  biscuits or a piece of cake. Totally different life situations, but nothing a…

Soil&Spice Spring Cake Menu.

Our Spring Cake menu is out, click on the link below for a full download. You can place your orders on our facebook page or else call us, we will bake it fresh and wrap it in the prettiest way we possibly can. spring menu