‘Dad never took his customers for granted’: remembering Abdul’s in Sydney’s ‘Little Lebanon’

When Abdul’s Lebanese Restaurant closed earlier this month, it was a shock. A beloved fixture of inner Sydney’s landscape since 1968, the restaurant fed celebrities, broke students and anyone in need of a hearty kebab at the end of a night out.For Hiba Damaa, whose parents Dib and Nizam Ghazal opened the restaurant and named it after her eldest brother Abdul – who eventually ran it with his two brothers – it represented the pioneering spirit of early Lebanese migration.“Abdul’s originated as a Lebanese sweets and pastry shop run by my brother-in-law,” she says. “When he wanted to move on, my parents started selling falafel sandwiches

How to turn a cauliflower into ‘risotto’ – recipe | Waste not

I’m fasting for three days a week for the whole of this month. It’s not for everyone, I know, and it’s important to talk to your doctor first, but the benefits are well researched and include improved digestion and immune function, and lowered blood pressure. When we fast, the body goes into ketosis, which breaks down fat for energy, and to stay in ketosis afterwards it helps to reduce carbs and increase protein, which is where today’s low-carb, zero-waste recipe comes in.The humble cauliflower has had a rebrand over the past decade, as chefs and home cooks get more inventive with our seasonal produce. The leaves are incredibly nutritious and one of my favourite ingredients, not least because I always try to include a leafy green in our main meals for the health benefits

Ignore the snobbery and get into blended whisky

We have Robert Burns to thank for perhaps the greatest poem about any dish ever – a poem so good that it inspires an entire nation to dedicate an evening of each year to eating haggis, even though most people find it kind of gross.The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more.No? If the “Great Chieftan o’ the Puddin-race” were that delicious, we’d all be eating it all the time, surely? And yet Burns’ Address to a Haggis is enticing enough to dispel any such doubts just once a year

Helen Goh’s recipe for Breton butter cake with marmalade | The sweet spot

A Breton butter cake is a proud product of Brittany’s butter-rich baking tradition: dense, golden and unapologetically indulgent. True to its origins, my version uses salted butter, with an added pinch of flaky salt to sharpen the flavour. It also takes a small detour from tradition: a slick of marmalade brings a fragrant bitterness, while a handful of ground almonds softens the overall richness and lends a tender crumb. The result is still buttery and luxurious, but with a brighter, more aromatic edge.Brief stints in the freezer help firm up the dough between layers, making it easier to spread the marmalade without disturbing the base

‘We want to make jacket potatoes sexy again!’: how the humble spud became a fast food sensation

After Spudulike closed in 2024, the reign of the jacket potato seemed over in the UK. But now the favourite is back, piled with new toppings, sold by new companies and promoted all over social media by potato influencersThey were once a lunch option that inspired little excitement – but the jacket potato’s time has finally come. After decades in epicurean exile, the humble spud has made a roaring comeback in the UK and piqued the interest of foodies across the world. A-listers, tourists and trend-hopping teenagers are queueing for hours to get their hands on them. For Jacob Nelson, who sells loaded spuds that have gone super-viral on social media, this was all part of the plan

Homemade Bounty bars, savoury granola and flapjacks: Melissa Hemsley’s recipes for healthy sweet treats

I love a Bounty, although I call them paradise bars. I also love matcha (and not only for its health-supporting benefits). Though my partner doesn’t enjoy drinking matcha tea, when I mix it into the sweetness of the coconut filling, even he’s on board. Then, a very munchable and grabbable savoury granola, and flapjacks that you can throw together in minutes for a week’s worth of on-the-go snacks.If I’m in a rush and don’t want to be individually dipping 24 chocolate bars, sometimes I put the coconut matcha mix in a large, wide tin to set, then simply drizzle the melted chocolate layer on top and chill