When it comes to desserts, Middle Eastern cuisine conjures up images of sticky sweet sugary confections like' baklava and halwa. But one chef with Iranian roots has been bucking the trend with her cookbook The Sweet Alternative. It's the delightful Ariana Bundy — no relation to Al.
Bundy's family comes from Iran though she's lived everywhere from Rome to New York. She watched the action at her father's restaurants growing up and after a brief foray into international business she trained as a chef, fed the stars during a stint at LA's Mondrian Hotel and is now sharing some of her Persian family recipes in her latest book Pomegranates and Roses.
Bundy will be appearing at this year's Kerrygold Ballymaloe Literary Festival of Food and Wine on May 17.
Visit www.litfest.ie for full details of this year's stellar guests who include Yotam Ottolenghi and Rene Redzep.