I cooked this recipe because of seemingly disconnected reasons: Trevor Noah, my parents and a great cookbook. We were watching Trevor...

I had this salad from the ovens of the fabulous restaurant Glen Ellen Star. This cozy and unpretentious restaurant serves up almost...

I wanted to create a Mexican-style chilli that uses a range of Mexican chillies to add depth of flavour. I also wanted to simmer this dish, over an extended period, so the flavours could have time to integrate and shine. This chilli is a labour of love; it takes about 3 hours to make with multiple steps, but the results are outstanding.  A used a combination of chillies: chipotle for smokiness, arbol for some heat, ancho for its distinctive sweet-spicy flavour, mulato for its