Introduction: A wonderful Christmas is over, one in which I had plenty of time to be let loose in the kitchen, to fervently eat all day and to participate in …
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Introduction: I love the notion of a dish that traverses the threshold of what is dessert and savoury; bouncing in alternate mouthfuls from one to the other. A combination that …
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I have never made a traditional Christmas pudding before. Why? I have no answer to that suffice to say that it is something that I have had on a cooking …
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Introduction: As a Brit arriving in Australia I was fascinated by the penchant of this antipodean nation for a food that can be found everywhere and in everything ‘Aussie’. One …
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Introduction: Stock is the magic in the kitchen; it’s the process of turning waste in to wealth. You have your fish and chicken stocks which are the nice little quaint …
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Introduction: This dish is a great combination of healthiness and ephemeral non-healthiness; that being from the spike of sugar. Well, there is also the long-term consideration of the effect of …
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Introduction: As a prelude to a dish that I will post in the next few days I have recently shared recipes for nước chấm and Chinese master stock. The final …
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Introduction: A master stock in Chinese cooking is as analogous to that of a sourdough starter and baker. It can be nurtured, raised and then maintained for weeks, months and …
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Introduction: Lime is the hardest, sharpest and most acidic member of the citrus family. Soy sauce is that rich, savoury, salty seasoning. And sugar is the pure sensation, crystallised pleasure …
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Introduction: Did you know that the term gratin originally referred to the crust that adhered to the cooking receptacle and was scraped off? Its derivation is from the French word …
