Potato and beet bake with saffron, fennel & sage

My mum used to make a potato dish called Potato Dauphinoise, a rich, luxurious dish with cream, garlic and sometimes cheese all layered together and baked until soft and creamy. It was a treat and usually confined to special occasions. I once made a version with both sweet potato and regular potatoes from a recipe in a Thanksgiving issue of Gourmet magazine. Cave aged Gruyere was used to help glue the layers together and create a cheesy sauce that was heaven, but only to be consumed in meagre portions. 

Brilliant red Anchiote pork

Mexican food can often surprise you. Just when you think you know the more authentic dishes and pride yourself on acknowledging more than guacamole and tacos, along comes an ingredient and way of cooking which is completely new.

Vegetables are our friends.

I may be biased on my own blog, but I think that is one good looking dinner. As delicious as it was colourful, it hit all the right notes for lunch. What is it about brightly coloured food, why does it make you feel so wholesome and healthy? It seems eating a rainbow is good for the soul.