Entirely aussome news!! As summer begins to slowly wind down and beachside barbecues turn into Saturday afternoon tailgates and feasts fueled by the warmth of a nearby campfire, I will commence a global culinary adventure alongside True Australian Beef and Lamb, joining a short list of brilliantly talented chefs and media influencers who will be working with the farmers and producers of the finest, sustainable grass-fed proteins on God’s Green Earth.

My very favorite late summer sweet pairing for our backyard barbecues is the galette – a rustic, free-form and open-face style of traditional French pastry. With a bushel of seasonal produce sourced from the local farmers market, these rustic pies are elementary in preparation, yet brilliant in presentation. Touched by livefire and the essence of smoke, the caramelized fresh fruit and maple filling is both sweet and tangy, pairing perfectly with a buttery, flaky crust dressed in coarse sugar and shaved salted almonds. Served alongside two scoops of vanilla bean ice cream and the best of family and friends, a warm stone fruit galette is perfect final course to this weekend’s outdoor menu.

-Cheers and long live the long weekend, David

Fantastic news – While I work and adventure this week across Iceland’s arctic circle, Chef’d, the first and only online meal store, will officially announce a national partnership with Your’s Truly. VERY EXCITING!

Starting today a select collection of my most popular recipes are now shipping from sea to shining sea in meal kits for home delivery. From my kitchen directly to yours!!!

From Tangier in the north to Casablanca along the Atlantic coast, onto Fez, Rabat and Marrakesh in the cultural heart of Morocco, there may be no other region of Africa whose indigenous fare has been so globally-influenced over the last 2,000 years. From the Berbers who first inhabited this territory and its breathtaking landscape, to the Phoenicians, Carthaginians, Persians, Romans, Moors, and even current day Spanish and French – each have their own distinct stake in what we now recognize as modern Moroccan cuisine.