Sometimes I look at winter dishes – slow roasts, stews, braises etc – and wonder: is this people’s way of keeping a heat source going as long as possible so the house is warm…
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Sometimes, you just want a light lunch. Sometimes it’s nice to pretend that it’s still spring and immerse yourself in punchy fresh flavours that make you forget that you had to drag yourself out…
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Eggplants seem to be everywhere lately, and I love how a simple glaze can transform the humble eggplant into Nasu Dengaku. The miso glaze is dead easy.Just combine: 1 tbsp mirin2 tbsp shiro miso…
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Heston Blumenthal is one of my idols. His approach to learning is one of a man dying of thirst. Constantly evolving, constantly improving…and he seems to have an ever expanding capacity for processing and…
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After seeing the long queues outside Ippudo in Westfield’s Sydney, I thought I’d give a Singapore outlet a try whilst I was there. Riding on a good experience from Ippudo Tao, we decided to…
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It’s been a great time of eating lately, and it is topped off by – much like the gorgeous chocolate sundae pictured above, but more about that later – a cordial invite by the…
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Quiche was first introduced to me in more or less the following words: Leftover pie And I can understand where it’s coming from – it’s a very economical way to use up leftover ingredients…provided…
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I feel like I haven’t posted a recipe in AGES! Kinda shows you how much cooking that I’ve been proud of lately, lol. Anyway, I had some tofu left over from a fried noodle…
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Just a quick post because I didn’t have my camera on me that day! iPhone to the rescue! Working on Glebe Pt Road has it’s perks, and it seems that Bedlam Bar is one…
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Ooh look what I got in the mail!! =) I was very excited to get send a copy of From Spiders to Water Lilies, a collection of Cambodian recipes of food that’s featured in…