Roger Mooking on Cameo
Roger Mooking - Eat Your WordsRoger Mooking - Eat Your Words

Fire Grilled Cauliflower

Grilled Radicchio and Fennel Salad

Grilled Candied Sweet Potatoes


Jerusalem Artichoke Soup

Arepa Bar

SUNSET® Wonderful Hash

SUNSET® Campari® Puttanesca Bruschetta

SUNSET® Eggplant Pizzas

SUNSET® Eggplant Parmesan

1 head of Cauliflower

2 Tbsp finely chopped fresh Sage

2 Tbsp finely chopped Flatleaf Parsley

1 Tbsp finely chopped fresh Basil

1/2 C Extra Virgin Olive Oil

2 Tbsp White Wine Vinegar

2 Tbsp dried Cranberries

3 Tbsp finely chopped Almonds

1/4 Tsp dried Red Chilli Flakes

Vegetable oil for brushing

Kosher Salt for seasoning

Freshly cracked Black Peppercorns for seasoning

Heat grill to medium-high heat.

Cut cauliflower into 4 thick slices about 1 1/2 inches each.  With a brush, coat all flat sides of cauliflower with vegetable oil.  Season both sides with salt and pepper.  Place flat sides of cauliflower on heated grill.

After roughly 10 minutes, or until charred grill marks are visible, flip cauliflower, reduce heat to medium, close the lid and grill until tender and still crunchy, approximately 30 minutes.

While cauliflower is grilling prepare the herb vinaigrette by adding herbs, oil, vinegar in a clean bowl.  Mix vigorously to agitate the herbs to release their oils.  Set aside till its time to serve. 

Once cauliflower is cooked, transfer to a serving tray with clean tongs.  Drizzle vinaigrette liberally onto cauliflower, sprinkle with almonds, dried cranberries and chilli flakes.  

Serve immediately and try to keep this beautiful thing off your IG feed with the most popular vegetarian hashtags ever.  

1 large bulb fresh Fennel

1 large head fresh Radicchio

1/4 C freshly squeezed Orange Juice

2 Tsp Honey

1/4 Tsp dried Red Chilli Flakes

2 Tbsp Extra Virgin Olive Oil

1 1/2 Tbsp finely chopped Pistachios

Vegetable oil for brushing

Kosher Salt to taste

Freshly cracked Black Peppercorns to taste

Heat grill to medium-high heat.

Remove fennel fronds (the green leafy part at the top) and save for later.

Cut radicchio and fennel in half lengthwise ensuring that it all stays intact with the stem.  Using a brush, coat flat side of radicchio and fennel with vegetable oil.  Season flat side with salt and pepper.

Place radicchio and fennel flat side down on the heated grill.

While the vegetables are grilling prepare the vinaigrette by putting the orange juice, honey, chilli flakes, and olive oil in a clean bowl whisk together until thoroughly combined.  Season with salt and pepper to taste.  

After roughly 5-6 minutes, take the radicchio of the grill and transfer to a tray, but leave the fennel on.  The radicchio should be slightly charred and wilting on the flat side.   

After roughly 7 minutes total cook time, remove the fennel from the grill and add to tray.

Carefully remove the hardest stem part of both the radicchio and fennel by using the point of a sharp knife to notch out the core, removing as little of it as possible.  Chop the radicchio and fennel into a medium dice.  Toss all the chopped vegetables onto a flat tray and toss with the orange honey vinaigrette.

Transfer the dressed vegetables to a serving platter and garnish with chopped pistachio and lightly chopped fennel fronds.   This is great just warm off the grill or at room temperature.  

4 large Sweet Potatoes (roughly 4 1/2 pounds)

Freshly cracked Black Peppercorns for seasoning

1 C Orange Juice

1 Tbsp freshly grated Ginger

1 C lightly packed Brown Sugar

1 stick Unsalted Butter, cut into small pats

Vegetable Oil for brushing

Kosher Salt for seasoning

Freshly cracked Black Peppercorns for seasoning 

Heat grill to medium heat.

Wash, dry then slice sweet potato into rounds of about 3/4 inch thick.  Using a brush, coat all flat sides of the sweet potato with vegetable oil.  Flip cauliflower gently so that it remains intact.  Season both sides with salt and pepper.

Place sweet potato on heated grill.  After roughly 5 minutes, or until charred grill marks are clearly visible, flip and grill another five minutes.

While sweet potato is grilling prepare the glaze by mixing orange juice and ginger in a clean bowl.  

Once sweet potato is grilled on both sides, transfer to a 13” x 9” oven safe dish.  Place as many grilled sweet potatoes that will fill the pan in a single layer.  Spoon half of the orange ginger mix over the sweet potato, followed by half the pats of butter and half the brown sugar.

Place remaining grilled sweet potato over the first layer, spoon the rest of the ginger mixture over the second layer, followed by the rest of the pats of butter, then the remaining sugar.  Cover the dish tightly with aluminium foil, place on grill and close the lid of the bbq, cook for 20 minutes.  

Remove the foil from the pan and let it cook another 20 minutes.

Open the bbq lid and spoon the pan juices on top of the sweet potato until the top of the sweet potato is evenly coated, return to bbq with the lid closed.  Repeat the glazing every 5 minutes a couple of times or until the glaze is reduced to a thick maple syrup-like consistency.

Allow to cool for about 10 minutes and serve, as the hot sticky sugar is very hot.  Enjoy then go for a walk to burn off some of those sugar calories.


Bara (Doubles Bread)

  • 1 C Water
  • 1 Tsp Dried Yeast
  • 1/4 Tsp Sugar
  • 1 1/2 C AP Flour
  • 1/2 C Chickpea Flour
  • 1/2 Tsp Sea Salt
  • 1/4 Tsp ground Cumin
  • 1/4 Tsp ground Coriander
  • 1/2 Tsp ground Turmeric
  • Vegetable or Peanut Oil for deep frying

Place water, yeast and sugar in a clean bowl and allow the yeast to bloom.  

In a separate bowl add remaining ingredients and whisk till evenly combined.  Once yeast is bloomed add the wet to the dry and gently mix by hand until it makes a very soft, wet dough with all ingredients evenly combined.  Cover the bowl of dough with a plate and allow to rest in a warm place till it doubles, approximately an hour.  Move on to the Curry Chickpeas recipe below.  

Bring a large cast iron pan, half filled with oil, to medium heat.  Prepare a large tray with ample paper towels for draining.  Fill a bowl with clean cold water and start making Bara.  

Wet the palms of your hands in the bowl of water and pinch off a mandarin orange sized ball of dough.  Spread the dough between your fingers and across your palm until you have a flat disk about the size of your palm, wet hands as necessary so that dough does not stick.  Place the disk in hot oil and fry till it puffs, flip and fry few more seconds.  Drain on paper towel tray; total cook time should be no more than 1 minute.  Repeat for all Bara. 

Curry Chickpeas

  • 1 1/2 Tbsp Vegetable Oil
  • 1 C diced White Onion
  • 3 cloves chopped fresh Garlic
  • 1/8 Tsp dried Cumin Seeds
  • 4 fresh Curry Leaves (optional)
  • 1 Tbsp Curry Powder
  • 3 C rinsed and drained canned Chickpeas
  • 2 C Chicken or Vegetable Stock
  • 1 intact fresh Bird Pepper (Thai Chili)
  • Sea Salt to taste
  • freshly ground Black Peppercorns to taste

Heat a medium sized pot to medium high and add oil followed by onions.  Allow onions to brown to a dark deep brown without burning.  Add garlic, cumin seeds, curry leaves, curry powder and cook till fragrant.  Add chickpeas and stock along with bird pepper that is still intact with stem (this is for flavour more than heat), allow to simmer with lid cracked for 30 – 45 minutes or until liquid has reduced by half.  Using the back of a pot spoon, crush 1/3 of the chickpeas to help thicken the sauce slightly.  Season with salt and pepper and keep warm.  

Tamarind Sauce

  • 1/2 Tsp dried Coriander Seeds
  • 1/4 Cinnamon Stick, about 1 1/2 inch
  • 1 package Tamarind Paste, 400 g
  • 1 C canned Coconut Milk
  • juice of 1 Grapefruit
  • 3/4 C Water
  • 1/4 C Sugar
  • 1/4 Tsp crushed fresh Ginger
  • Sea Salt to taste

Place coriander seeds and cinnamon stick in saucepan and toast over medium heat for 1 minute.  Add tamarind, coconut milk, grapefruit juice, water, sugar, ginger, making sure to break up the tamarind with a spoon.  Bring the ingredients to a boil, and then reduce the heat to a simmer until the sauce has thickened, about 15 to 20 minutes.  Strain the sauce into a bowl and adjust the seasoning with salt to taste.

Salted Cucumber

  • 1/4 C grated Cucumber
  • 1/4 Tsp Sea Salt

Place both ingredients in a bowl and let sit for 10 minutes.  Drain off excess moisture by squeezing cucumber gently, discard excess juice.  Set aside.  


  • Bara
  • Curry Chickpeas
  • Tamarind Sauce
  • Hot Sauce
  • Salted Cucumber
  • 6 x Wax Paper cut into 12” x 12” square

Place 2 Bara overlapping on one square of wax paper.  Spoon curried chickpeas into centre of both Bara.  Add a teaspoon of tamarind sauce, hot sauce to your liking and then a couple pinches of salted cucumber.  Wrap and serve hot. 

  • 3 Tbsp Olive Oil
  • 1 Onion, diced
  • 1 ½ Lb Jerusalem Artichokes, roughly chopped
  • ½ Potato, quartered
  • 3 sprigs Thyme, tied with string, + 1 sprig, leaves picked for garnish
  • 1 Bay Leaf
  • 7 C Water
  • ½ C 35% Cream
  • Salt
  • Olive oil for drizzling

Heat 1 tablespoon of the olive oil in a medium pot over medium heat.  Add the onion and sweat until tender and translucent.  Add the Jerusalem artichokes and potato and stir.  Add the thyme, bay leaf and water and continue to stir.  Bring the pot to a boil, then reduce it to a simmer.  Once the Jerusalem artichokes and the potatoes are fork tender, remove the thyme and bay leaf.

Transfer the soup to a blender and puree in batches until smooth.  Strain the soup through a fine mesh sieve into a clean pot, bring to a boil and then reduce to a simmer for 1 minute.  Add the cream and season to taste with salt.  

To serve, pour the soup into bowls and garnish with a drizzle of olive oil and thyme leaves.


  • 1 C Masa Arepa (Pre Cooked Dehydrated Fine Ground Corn)
  • 1 1/2 Tsp Kosher Salt
  • 1 1/4 C Water
  • 2 Tbsp Vegetable Oil

Combine corn flour and salt in a clean stainless bowl, add water and mix till well combined then cover with a

plate. Let dough rest for 20 minutes to allow the water to absorb. Split the dough into 4 equal sized balls

and form each into a hockey puck shape. Have a small bowl of water nearby to help form the pucks, using

the water to smooth any cracks as you go. Let rest another couple minutes to let the surface moisture


Preheat oven to 425 degrees Fahrenheit. Preheat a large cast iron pan to medium heat.

Rub both of the flat sides of each formed arepa dough with vegetable oil and place in preheated pan, making

sure to gently press down on each arepa in the pan. Let the arepa cook till medium brown then flip and

repeat, each side should take approximately 5 minutes. Once both sides are browned, place in the oven for

15 minutes to fully cook.

Remove from the oven and allow to cool enough to handle. Using a sharp knife, cut the arepa in half

horizontally. Fill the arepa with your favourite fillings, there a few ideas below to get you started.

Arepa Bar Filling Ideas

Folded Omelette with herbs

Your favourite cheese

Deli Meats

Fresh Herbs

Chopped Chilies

Guava Cheese


Chicken or Tuna Salad

Your favorite Jam

Grilled / Braised Meats

Chopped Hard Boiled Eggs

Pickled Vegetables

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