This all-purpose condiment is a great way to add a splash of Thai flavour to a salad or vegetable dish. The secret to its exotic flavour is its perfect balance of sweet, sour, salty and spicy.
Yield: Makes about 3 cups
2 cups smooth peanut butter
4 limes, zest and juice
1/4 cup honey
1/4 cup soy sauce
1/4 cup water
1 teaspoon chili flakes or hot sauce
a large bunch mint
a handful or two peanuts
Toss everything into your food processor or blender, then purée until almost smooth, leaving the peanuts a touch chunky. Some blenders are stronger than others; if yours needs a little help, add a splash of water to help it purée to a thick peanut butter consistency.
If you like the strong flavour of fresh cilantro, use it to replace some or all of the mint. For even more authentic Thai flavour, add a splash of Thai fish sauce.
A traditional pesto genovese is made with loads of fresh basil, but by no means do you have to stick by tradition. This version has been jazzed up with pungent sun-dried tomatoes. Pesto means paste, and it can have infinite variations based on what inspires you. Switch up the nuts or cheese, add some herbs or spices, or zip it up with some hot sauce.
This is how a gin and tonic is crafted at our place; our cool, cool summer sipper. My wife, Chazz, is famous for her refined version of the classic backyard cocktail. How do you improve local artisanal gin distilled passionately with aromatics and botanicals from around the world? With local aromatics and botanicals freshly muddle into this crisp new classic.