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Thumbnail image for Recipe: Vanilla Panna Cotta & Florentine Tuile (DBC Feb. 2011)

Recipe: Vanilla Panna Cotta & Florentine Tuile (DBC Feb. 2011)

February 28, 2011

A return to the Daring Bakers Challenge with a very simple recipe of Vanilla Panna Cotta & Florentine Tuile.

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Thumbnail image for Recipe: Samgyeopsal Ssam (Pork Belly Lettuce Wrap)

Recipe: Samgyeopsal Ssam (Pork Belly Lettuce Wrap)

February 22, 2011

A simple Korean recipe of samgyeopsal ssam – fried pork belly, rice and a special chili paste wrapped in a lettuce leaf. Perfect for a no-fuss weeknight dinner.

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Thumbnail image for Recipe: Strawberry Shortcake

Recipe: Strawberry Shortcake

February 11, 2011

A recipe for strawberry shortcake; an effortless dessert made from inexpensive, readily available ingredients. The perfect thing for a Valentine’s Day dinner or afternoon tea with your girlfriends.

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Thumbnail image for Experiments in Dulce de Leche 2 – A Question of Time

Experiments in Dulce de Leche 2 – A Question of Time

January 14, 2011

Experiments in dulce de leche gets a revisit, this time investigating the question of cooking time and doneness.

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Recipe: “Dead Sea” Crackling

January 3, 2011

Christmas lunch. For me, as I’m sure for a lot of people, it’s one of the most memorable meals of the year. It’s not so much about the food as such, as good as it often is. It’s more about the gathering of the extended family together to share an indulgent, communal feast prepared with […]

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SIFF For the Love of Seafood

December 11, 2010

A large throng of people gathered one lovely spring morning at the Sydney Fish Markets, Pyrmont as the Crave Sydney International Food Festival (SIFF) event For the Love of Seafood was about to commence. The festival, now in its second year, touts itself as “a celebration of all things seafood”. Fishermen and their families gather, […]

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Recipe: Mussels Calabrian

August 10, 2010

Whilst attending a Southern Italian cooking class at Carrick, I was introduced to a mussel recipe of Southern Italian origin by Antonio Ruggerino, chef and owner of Verde Restaurant+Bar. The recipe is so quick & effortless to prepare, and yet, tasted so nice that it almost beggars belief.

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