I absolutely love the smell of spice shops. Whether it be mounds of brightly coloured powder in barrels at the market, or in pretty acrylic boxes like Gewurzhaus that I’ve recently discovered in Sydney.…
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I’ve always been fascinated by cocktails and iced teas, probably because the delicate mixing of flavours to me is like alchemy, and that promise of absolute gold at the end of you get it…
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A glut of grapefruit seems to be more than I thought it was – I’d made Grapefruit Marmalade, Jam Drops, and still I had some remaining. So what else do you do with delicious…
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I get inspired by the strangest things, sometimes. This time it comes in a bottled condiment, called Yuzeful, which I found at the condiments table (every restaurant should have a condiments table) at Chanoma…
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In trying to make a cuban sandwich the other week, I dropped by my local butcher to buy some pork shoulder. While I was there, I noticed that they had chicken hearts on special,…
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So we all know that I have this habit of buying interesting ingredients before I know what I’m going to do with them – squid ink being one of them – and now I’ve…
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With barbecue season fast coming round the corner – those winter days will melt away soon!! – I thought it would be a nice way to finish up Barbecue Week with a Barbecue Recipe…
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This particular marinade came from a hodge podge of influences. I had picked up a basic chermoula recipe from a chef I had worked with – coriander, garlic, paprika – and started adding my…
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I think I have food ADD. I love food, but I crave the variety. Maybe it’s from growing up in an Asian culture – once you have dinners that involve a smorgasbord of different…
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A basic red sauce is so versatile. Just tweaking aromatics and spices can turn it into a sauce from almost any culture. And it’s not only a culinary chameleon, it’s also freezer friendly! So…
