Today we are transporting you to the warmth of the Mediterranean with the help of hospitality stalwarts Clare and Sally Hindmarsh who are celebrating 25 years of their restaurant Mezze Bar and sharing a recipe for roasted carrot mezze with garlicky yoghurt and golden olive oil and one for potato and pork bombas with smoked paprika aioli.

Pork and potato bombas. Photo / Bite magazine
Pork and potato bombas. Photo / Bite magazine

Warren Elwin's Mediterranean holy trinity of anchovies, olives and capers (AOC) is being applied to numerous winter dishes, and from France comes Allyson Gofton's lamb with chorizo, olives and basil.

Warren's holy trinity AOC. Photo / Bite Magazine
Warren's holy trinity AOC. Photo / Bite Magazine

But first a big pot of Italian-style vegetable soup to dive in to.

Also in Bite this week:

• Peter Gordon shares more of his Venice Biennale experiences

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• Megan May makes over ice cream in to a frozen yoghurt dessert

Turn ice cream into frozen yoghurt. Photo / Bite magazine
Turn ice cream into frozen yoghurt. Photo / Bite magazine

• Mikki Williden has some interesting facts on probiotics

• Louise Thompson has had a pinot on the keyboard incident