Caramelized Roasted Grapes with Rosemary

If you haven’t tried roasting grapes yet- do so now! I guarantee that you would thank me afterwards (or not, since you simply couldn’t get enough of it…)

Roasting transforms fresh grapes into soft, sweet, sticky gems with warm caramel notes…simply delicious! The addition of fresh sprigs of rosemary softly perfumes the grapes, adding to the depth of flavour.

Since this was just an experiment I am regretting that I only made a small batch, hence I strongly recommend that you double the amounts I have given below because I next time I surely will!

How about making a batch of these yummy gems to accompany your cheese and crackers? Topping off sliced baguette with ricotta and and a drizzle of honey? As a side to your roast chicken? Or even in a fresh salad of wild rice, pears and almonds with balsamic dressing? The possibilities are endless!



  • A small bunch of seedless grapes
  • 1 small onion, sliced
  • 2 sprigs of fresh rosemary (or thyme)
  • Vegetable oil
  • Salt


  1.  Preheat oven to 220 degrees Celsius. Line a small baking try with baking paper.
  2. Toss the onion slices, grapes and rosemary in a little oil so that they will not burn during baking. Layer them in the baking tray, sprinkle over some salt and loosely cover with foil.
  3. Bake until the grapes and onion are soft and caramelized, approximately 1 hour. Stir the mixture a few times during baking. Remove the rosemary sprigs when serving.

Miso, Rosemary & Sesame Tonkatsu


I have been toying-around with the idea of making tonkatsu for the first time- one of the top comfort foods of Japan! What’s not to love about a crunchy panko coating encasing a succulent pork fillet? With a bag of panko lying about in my pantry, I felt it was time to tackle this famed dish in time for dinner.

Of course, I couldn’t help but to add in a few twists of my own to the traditional recipe: the pork is first marinated in a mix of miso paste, mirin, sugar, soy sauce and garlic, and then is coated in panko that is spiked with toasted sesame seeds and finely-chopped rosemary. While the tonkatsu were baking in the oven, all that was left to do was to whip up a simple dipping sauce of lemony -garlic mayonnaise. Image

The miso marinade gave the pork an extra umami and the rosemary provided a soft fragrance to the coating. My favourite part of the dish were the sesame seeds that gave an extra crunch-factor with a delicious nutty flavour!