I remember watching food shows as a teenager and being in awe with how swiftly chefs turn a bowl of vegetables into chopped up veg ready to cook. WHILE TALKING TO THE CAMERA AT THE SAME TIME!
So what’s the secret? Well, I went through cooking school and endless hours of standing at a chopping board (oy, my back!) to tell you how:
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Some of the best things in life come in pairs – whether it’s you and your best friend cooking on MKR (well, you’d hope that they’re your best friend XD) or amazing flavours of food that come together! That’s why I’ve put together this list of my favourite food pairings that you absolutely have to try.
Go on, I’m sure you’ll like it! 😉
So you love eating, and better yet, you love making your own food. But authentic ethnic foods can be really hard to get right, especially when they have a big culture of home cooking. Korean foods, for example, can often be intimidating to the people outside looking in – after all, how do you really know if a recipe you find is authentic? Well, it’s easier than you think to go from lost and confused, to your very own Korean food party! Just follow these 10 steps:
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For as long as I can remember, I’ve absolutely loved sushi. My mum held sushi making parties for all our friends and neighbours, and I had HEAPS of fun rolling these delicious bites, and eating my own work!
Rolling your own sushi can seem really daunting, but I promise you with the right technique and just a little bit of practice, you can also hold your very own sushi parties!
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For the longest time, I’ve been more in love with the idea of dehydrating, than the actual dehydration itself. Removing water from food has long been a method of preservation, and flavour concentration, and all round creative, funky applications. But the actual process of dehydration can take hours, and may or may not require specific uni-tasking machinery that just takes up space in your tiny one-bedroom apartment.
Well, my apartment anyway.
So when I read that dehydrating herbs in the microwave was an option, I wanted to see just how practical it was, and whether it was really as it seemed.
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The perfect boiled egg is often shrouded in mystery and conflicting advice – old eggs, fresh eggs, room temperature, fridge temperature, boiling water, residual heat…so many variables, so much CONFUSION! And what makes it worse, is that eggs are covered in a hard opaque exterior, the shell, that is, preventing us from truly understanding what’s going on inside the damn things.
Well never fear! Because me – and my apparent insomnia – is here to help! We’ve done the experiments, so you don’t have to. Here’s how to get perfectly boiled eggs.
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Sydney has always been quite the foodie’s paradise, with many cultures converging into this melting pot of a city, with some of the best produce I’ve seen in the world, to boot. And with the stampede of foodies hunting down every amazing eatery in town, it can be easy to think that there’s nothing really left to be discovered in Sydney.
Well, fear not, because I’ve found a couple of hidden gems in Sydney’s crevices, and armed with a true passion for amazing food and service, they’re putting the ‘hospitable’ back in the hospitality industry.