SWEET + SALTY NUTS
Mix 100g each of pecans, walnuts and cashews with an egg white and 3 tablespoons amber agave syrup. Sprinkle with salt and Chinese five spice. Spread on a well-oiled pan and bake at 160°C for about 25 minutes. Give them a stir midway through baking time.
CHOCOLATE MARZIPAN DATES
Pit soft, ripe Medjool dates, and stuff each with a little crumbled almond paste and a chunk of chopped bittersweet chocolate. If you have an extra-strong sweet tooth, dip them in melted dark chocolate.
Get toasty with a premixed craft cocktail such as Fluid Dynamics 1850, a whiskeybased Sazerac. Just open, pour, and add bitters if you like.
CRISPY EGGPLANT CHIPS
Slice Japanese eggplant on the diagonal into thin ovals, then spread them in a single layer on a well-oiled baking sheet. Brush lightly with oil, then sprinkle with sea salt and ground cumin. Bake at 190°C for 25 to 30 minutes, until dry and crisp. Serve with spicy salsa.
ROAST BEEF AND RAPINI ROLLS
Sauté chopped rapini with olive oil, garlic and red pepper flakes until soft. Pile on ciabatta rolls with a hearty coating of Dijon mustard and some sliced roast beef.
Toss sweet-tart apple slices (like Fuji or Pink Lady) with lemon juice, chilli powder, paprika and a pinch of salt.