March 4, 2019

A delightfully light Chicken Katsu Curry, that isn't drowning in sauce- bursts of fresh and interesting flavours, on a punchy curry canvas

September 5, 2018

The chicken burger I'd been hunting for. Meaty, tangy, clean and crisp with varied notes of smokiness thanks to the layers of smoke thanks to La Chinata and Finca La Barca. Read on for more, you'll be glad you did.

August 31, 2018

Getting back in to the habit of regular recipes, I'm starting with something simple. Ramen is the perfect way to start, with a break away from traditional flavours. A refreshing twist on a delicious classic.

July 29, 2018

A whole load of of onions and and a hit of garlic. Give them a sauna. Make them sweat. Wilt. Reduce. Caramelize. Lace it with thyme and La Chinata Smoked Paprika and stretch it out with beef bone broth. Then on the side, fry tortillas with manchego pressed between with...

June 8, 2018

When short rib arrives by courier, it's time to go as fancy as the method it arrived.

June 7, 2018

Super simple, crazy delicious, lactose free vegan spread or sauce. What is it? Vegan Dulce de Leche, made with three simple ingredients, and a very basic cooking process - whats more, you can vary it depending on what you want, from a dark rich spread, to a sweet saucy...

April 14, 2018

I made a vegan feijoa crumble. I understand that feijoas won't be available everywhere, so I'm just gonna post the crumble ratios and how to make it. It was truly delicious! This is just a base of course, adding things like cinnamon etc would be all good!

March 4, 2018

I've hit a nice balance with this burger. Chicken fried in olive oil with sage and stilton, served on a toasted bun with nectarine, rocket and mayo. This burger hit a beautiful balance, creamy, umami, sweet and pepper.  The blue cheese flavour is light, pleasant, a...

March 3, 2018

Scotch Bonnet, Jalapeno, and Peri Peri complete with garlic, and lurking smoke from Finca la barca smoked olive oil. A sudden ignition on entry behind an amber veil of sweet, its presence holds you, silent, transfixed.  Growing heat under your collar draws you close, a...

February 17, 2018

I've never been great with desserts. I'm not exactly trigger-happy with sugar, so the fight is always to make something sweet/flavoursome enough without under-doing it. Hence, this: the blood orange and chia seed posset.


200ml Double Cream

2 Tablespoons Chia S...

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