Food & Travel Chef-developed recipes

Global recipes that work in a real kitchen

Chef-developed recipes inspired by kitchens around the world. Full of flavour, practical to make, and worth cooking again.

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Travel guides

Cooking guides

Chef setting down a bowl on a table of dishes from around the world, laid over an old world map

Behind the recipes

A chef with 18+ years in professional kitchens

Breakfast Lunch Meals Healthy choices Snacks & sharing Sides & sauces Sweets Drinks

Newest Recipes

Freshly cooked, inspired by our latest travels

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Recipe, Sweets & Desserts, Tunisian Food
Makroudh: Tunisian Date-Filled Semolina Pastries Recipe
Makroudh, Tunisian diamond-shaped semolina pastries filled with date paste, fried until crisp and dipped in orange blossom syrup. The sweet of Kairouan and of…

Travel through food

Cook & Explore by Country

Each destination has a full travel and food guide, plus the recipes we brought home.

Greece

Ionian coves, Cretan villages and tzatziki on every table.

Travel guide

Greek recipes

Malta

Golden-stone cities, clear-water coves and pastizzi on every corner.

Travel guide

Maltese recipes

Sri Lanka

Elephants on the riverbank, tea country and hoppers for breakfast.

Travel guide

Sri Lankan recipes

Tunisia

Busy markets, historic medinas, harissa and brik.

Travel guide

Tunisian recipes

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From the Greek Kitchen

Meze, grills and oven bakes from our time in Greece. Read the Greece guide

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Healthy choices

Balanced, protein-rich meals shaped by years of meal prep cooking

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Chef Reiss checking a tray of finished bites in the kitchen

Eating kusksu, a Maltese pasta and broad bean soup, overlooking Valletta

18+

years in professional kitchens

Why Tone & Taste

Explore the world through its food, then cook it at home

Tone & Taste is run by chef Reiss and Anouk: one English, one Dutch-Indonesian, and both happiest somewhere new, finding out what people there really eat. The dishes that stay with us become recipes that work in an everyday kitchen.