Journal
- A mezze spread that travels from casual lunches to evening soireesA mezze spread has become one of the most adaptable ways to feed a crowd in Australian homes. From sun-drenched afternoon gatherings in Sydney's eastern…
- Rotating our wine list to champion emerging winemakersA wine list is often treated as a static document, printed once and left untouched until the next seasonal overhaul. We take a different view at Ebury, where…
- A mint and cucumber cooler inspired by Lebanese mezze traditionWhen the Sydney Harbour breeze feels like a warm towel and the Melbourne laneways start to shimmer, Australians reach for a drink that refreshes without…
- How Shared Plates Spark Belonging Inside One London DeliA plate of food placed at the centre of a table has always done something words alone cannot. It pulls people in, slows them down, and gives strangers a reason…
- Bringing our brightest Lebanese deli salad into your kitchenOn any given lunchtime at our Pimlico deli, the salad that disappears fastest is the one built on smoky freekeh, sweet roast squash, whipped feta, herbs by the…
- A guide to using dried fruits in savoury Lebanese dishesThe pairing of dried fruit with savoury ingredients is one of the oldest habits in Levantine cooking, and Lebanese cuisine uses it with quiet confidence.…
- Skin-Contact Wines and Spicy Mezze: The Art of Lebanese PairingSkin-contact wines, often labelled orange or amber, have quietly stepped out of the natural-wine fringe and into everyday wine lists across the world. Ebury by…
- Why a subscription box of deli favourites belongs in your kitchenPantry shelves across Sydney and Melbourne have shifted dramatically over the past decade. Where once a jar of quality olives meant a trek to a specialist…
- Creamy Labneh Dip With Roasted Garlic And ThymeLabneh is one of the simplest ways to turn thick yoghurt into something rich, tangy and spoonable. Straining removes excess whey, leaving a soft cheese with…
- Why Local Sourcing Changes the Way Chefs Actually CookWhen you stand in a kitchen and pull a bunch of radishes out of a crate still dusted with soil, you taste something different. That grit is a signature, a…