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Book Review

The Palomar Cookbook
Reviewed By: Artisan House
1st September 2016
This debut cookbook by award-winning London dining establishment, The Palomar is a fabulous insight into modern day Jerusalem through its cuisine. We love the recipes, tips and especially the understated confidence this publication exudes
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Artisan Profile Spotlight

Buttermaker Pepe Saya
,
Location: , NSW
A few years ago when Pepe Saya discovered that there was no one in Australia making the kind of creamy butter he loves, he decided to make it himself. Fast-forward to 2015 and Pepe Saya Cultured Butter can be found in kitchens, shops and restaurants right around Australia.

Pepe’s butter is even winging its way overseas with passengers on Qantas business and first class enjoying...
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Product Review

Classic Basil Pesto (Paradise Beach Purveyors)
Author:
6th September 2016
The freshest green handpicked basil, flat leaf parsley, fresh garlic, pine nuts, olive oil, Parmesan cheese, coarsely ground black pepper, sea salt and careful hand blending is all it takes. Tuscan. Simple. Classic. Gluten
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Recipe Spotlight

Fast Traditional Shakshuka

For this traditional take you are allowed to cheat a bit and use our Matbucha recipe with a little more liquid and herbs, or the Chraymeh sauce recipe.

* 1 recipe of Matbucha or Chraymeh sauce (use as is if you already have some in your fridge, but if preparing fresh, cook over a high heat in half the time — the shakshuka won’t mind!)

* 250–500ml (9–18fl oz) water

* salt, to taste

* 8 eggs (I serve 2 eggs per person, but you can go for more or fewer)

* pepper, to taste

* handful of chopped parsley, to garnish

  1. Heat your chosen sauce in a large, wide, shallow pan, stirring in the water — you need to start with a loose sauce, as some of the liquid will evaporate during the cooking.
  1. Season to taste with salt, then break the eggs into the sauce, one by one, making sure that you keep the yolks whole. Drag the egg whites a bit with a fork to allow them to mix slightly with the sauce. This will ensure that the flavour is spread evenly through your shakshuka.
  1. Simmer over a very low heat for 10–15 minutes until the egg whites set nicely but the yolks are still runny. I always go for a runny yolk — nothing beats that buttery sensation in your mouth — but I know some people like their yolks cooked through, so if you belong to that school, simply cover the pan during the cooking process.
  1. Season the yolks with salt and pepper, sprinkle with the chopped parsley, make sure the bread is not too far away and dig in! I like to eat this straight from the pan and therefore wait for everybody to take theirs so that I can be last and keep the best bits to myself. Try it and you’ll see exactly what I mean, but just keep this information to yourself or you’ll need to fight for it. Been there, done that.
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Source The Palomar Cookbook (2016, Publisher: Hachette)