August, 2026

Welcome to FoodieSite!

August offers two very different culinary stories. Across the Northern Hemisphere, late summer reaches its peak, with an abundance of tomatoes, broad beans, soft fruits, herbs and seafood inspiring light starters, vibrant salads, barbecues and fruit-filled desserts. In the Southern Hemisphere, winter encourages richer, warming dishes built around slow-cooked meats, hearty seafood, seasonal pumpkins and root vegetables, alongside comforting puddings and robust flavours. Whether you are making the most of summer's harvest or embracing the pleasures of winter cooking, August is a wonderful month to celebrate fresh, seasonal ingredients and the distinctive character they bring to the table.

Recipe Ideas

Salmon Fillets with a Skirlie Crust on Kale and Fettuccine

6 Portions

Prep: 15 minutes
Cook: 20 minutes

Recipe

Jewelled Couscous

10-12 Portions

Prep: 20 minutes
Cook: 5 minutes

Recipe

Mincemeat

Around 2 kg

Prep: 15 minutes
Cook: Make at least 2 weeks in advance

Recipe

Seasonal Recipe Ideas

Sarah's Seasonal Recipe List has been updated with great ideas, which can be found below. Also, we have the April's guide to the best seasonal produce. It is our "What to eat now" guide for those who are looking to get the most out of their local ingredients. There are Northern Hemisphere and Southern Hemisphere articles.

Northern Hemisphere

Starters, Soups, Canapés and Light Dishes

Corn and Clam Chowder Raw Broad Bean Dip Caulilini Pakoras Fried Green Tomatoes with Labneh Cheese and an Olive and Tomato Salsa Rabbit Terrine Razor Clams with a Herb and Garlic Crust Thyme and Blue Cheese Grissini

The Main Event

Seafood

Barbecued Sea Bass on Samphire Chermoula Barbecued Chicken Halibut Clam and Chilli Spaghetti Crab Risotto Coconut Seafood with Mango Salad Dover Sole Meuniere with Prawns and Baby Mushrooms Lobster and Monkfish Curry

Carnivores

Grouse, Traditionally Roasted Macadamia and Herb Crusted Lamb Cutlets Fillet of Hare on Mash and Sauteed Spinach with Parsley and Game Sauce Steamed North African Leg of Lamb with Fruit Cous Cous Thai Rabbit Curry

Vegetarian

Easy Wild Mushroom Tortellini Rustic Vegetable Quiche Whole Roasted Cauliflower

Vegetables and Other Side Dishes

Simple Pilaf Rice

Desserts and Baked

Peach and Champagne Granita Peach Melba Plum Cobbler Plum Sorbet Raspberry and Almond Tart Raspberry Shortcake Scottish Whisky and Raspberry Cream Vanilla Ice-Cream

Basics and Sauces

Game Stock Plum Cheese Spicy Green Tomato and Apple Chutney

Southern Hemisphere

Starters, Soups, Canapés and Light Dishes

Deep Fried Oysters Spicy Butternut Squash Souffle Stuffed Crab Claws

The Main Event

Seafood

Anything Seafood Stew Deep Fried Fish with a Sweet and Sour Spicy Sauce Pan Fried John Dory with a Saffron Sauce Soy and Honey Mackerel Fillets on Coconut Jerusalem Artichokes and Spinach Thai Crab Salad on a bed of Crispy Noodles

Carnivores

Jerk Chicken on Pineapple and Corn Salsa Easy Ribs Moroccan Goat

Vegetarian

Asparagus Risotto Pumpkin Ravioli Vegetable Biryani Vegetarian Joloff Rice

Side Dishes

Pilau Rice Pineapple Rice

Desserts and Baked

Apple Tarte Tatin Easy Carrot and Apple Cake Panna Cotta with Rhubarb Compote Pumpkin Cheesecake with a Pumpkin Seed Brittle Self Saucing Chocolate Puddings

Basics and Sauces

Jerk Seasoning

Next issue

We are looking forward to our next edition around the end of the month, so keep you eye out for it. Also, please feel free to reach out to us about the new site. Simply pop over to Twitter or Facebook and send us a message.

Enjoy!

The bare ingredients team.