Chef_Nitai

BIG NEWS: We wrote a book! 🎉 The Farmer’s Pantry brings together 100 punchy, flavour-loaded recipes built from the everyday pantry heroes we can’t live without — jars, pastes, spices, and all the good stuff. Farmer J food is never dull. Life’s too short for bland. Pre-order now — the link’s in my profile @chef_nitai Out March 2026! @farmerjfood

This feels a little crazy to say, but we’re proud to share that The Farmer’s Pantry has made The Sunday @thetimes Non Fiction Top 100 in its first three days of sales 🤯 A huge thank you to everyone who pre-ordered, picked up a copy, or simply cheered us on along the way. We genuinely couldn’t have done it without you. Our obsession with bold flavours and making good food that’s good for you too, has turned into a bestselling cookbook. Honestly, pinch us. And if you haven’t grabbed your copy yet, you know where the link is 📖 #thefarmerspantry #farmerj

Today’s the day. Our baby’s now available to order online and in selected Farmer J stores 📖❤️‍🔥 The Farmer’s Pantry is split into 22 pantry heroes based on the pantry we use day in and day out in our stores. The jars and spices that turn everyday cooking into something bold. Chermoula Lamb Chops, Baharat Sticky Salmon + Coriander Rice, Whole Roasted Harissa Cauliflower + Spicy Green Tahini. Just a few of the 100 recipes we’re so excited to share with you. #farmerj #thefarmerspantry

Welcome back to Inside The Farmer’s Pantry 📖 our forkin’ good recipe series is back. This time, our Head of Food and Co-Author of the cookbook, @chef_nitai is cooking Grilled Peaches, Mozzarella, Date Molasses + Basil. A sweet, savoury plate built from simple, seasonal ingredients that shine when treated right. For the full method, order your copy of The Farmer’s Pantry via the link in bio. #farmerj #thefarmerspantry #recipe #cookbook

Eat what’s come natural #farmer

March events - the most amazing book launch 🫒 My first book is out in the world. 22 staple pantry ingredients, 100+ recipes. Cook something bold. Link in bio

Welcome back to our forkin’ good recipe series, Inside The Farmer’s Pantry 📖 This time, our Head of Food and Co-Author of the cookbook, @chef_nitai is making our take on a classic Puttanesca. Bold, briny and built on proper pantry staples, the Farmer J way. For the full method, order your copy of The Farmer’s Pantry via the link in bio. #farmerj #thefarmerspantry #recipe #cookbook

Welcome back to our recipe series, Inside The Farmer’s Pantry 📖 This time, our Head of Food and Co-Author of the cookbook, @chef_nitai is cooking up his signature Burnt Aubergine, Tahini + Pistachios. For the full method, order your copy of The Farmer’s Pantry via the link in bio. #farmerj #thefarmerspantry #recipe #cookbook

On Wednesday, we celebrated the launch of The Farmer’s Pantry on Wednesday the best way we know - with a massive forkin’ meal. A small group of friends, family and industry piled into our Test Kitchen for a feast from Nitai and Tomer - a menu of recipes from the book, all built around the pantry staples that inspired it. All kicked off with our favourite veg-forward cocktails from Jordan, of course, Tomatinis + Picantes. A pretty special way to start this next chapter (pardon the pun) 📖 #farmerj #thefarmerspantry #cookbook

Last Summer Cauliflower Farm Memories ! 🧑‍🌾👩‍🌾👨‍🌾

Bold, savoury, and full of umami. Our Charred Greens, Shrooms & Nori Crunch 🌶️ INGREDIENTS Veg: • Kale • Tenderstem broccoli, trimmed • Okra, sliced • Green beans, trimmed • Oyster mushrooms, flaked • Sesame garlic oil Dressing: • Fresh red chilli • Gginger, peeled • Garlic • Date syrup • Veggie fish sauce • Soy sauce • Rice vinegar • Farmer J olive oil Garnish: • Fresh coriander, chopped • Red chilli, finely sliced • Asian dukkah (aka nori crunch) METHOD • Preheat oven to high heat (around 220°C fan), with a cast iron pan inside. • Mix the veggies with plenty of salt and olive oil and spread on a lined tin and roast for 12 minutes initially then move to hot cast iron pan and roast for another 7 minutes until deeply charred. • Blend all the dressing ingredients together until silky smooth and season to taste • Toss veg in dressing and finish with coriander, red chilli and a sprinkle of our nori crunch. Make it yourself and eat what comes natural 🌱 #farmerj #vegrecipes #eatseasonal

Bold, fresh, and a little bit tangy, meet the Chickpea & Pickles Salad. 🥗✨ Ingredients Za’atar Chickpeas: • 1 cup (160g) cooked chickpeas • 1 tbsp (15g) olive oil • 1 tsp (3g) za’atar • ¼ tsp (1g) salt Salad Base: • 2 cups (150g) shredded white cabbage • 2 small Lebanese cucumbers (150g), halved and sliced • 1 medium green pepper (150g), sliced • 3 shifka pickled chillies (50g), chopped • ¼ cup (10g) fresh parsley, chopped • ¼ cup (40g) pickled red onion • ½ cup (80g) sliced pickled cucumber Lemon Tahini Dressing: • ⅓ cup (80g) tahini • 3 tbsp (45g) olive oil • 2 tbsp (30g) lemon juice • ½ tsp (3g) salt • ¼ tsp (1g) cumin Garnish: • 1 tbsp (5g) fresh parsley • ½ tsp (1g) sumac Method • Preheat oven to 270°C. Toss chickpeas with olive oil, za’atar and salt, then roast for 7 minutes until crisp. • Combine all salad ingredients in a large bowl. • Whisk tahini, olive oil, lemon juice, salt and cumin. Add a little water if needed to loosen. • Drizzle the dressing over the salad. • Top with crispy chickpeas and finish with parsley and sumac. Make it yourself and eat what comes natural. #saladrecipe#Farmerj#chickpeasalad