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Chinese-New-Year-2010-and-our-suckling-pig

Chinese New Year 2010 and our suckling pig

Childhood memories of Chinese New Year have always featured elaborate homemade banquets on the eve of the New Year followed by a day witnessing the roaring of firecrackers and drums as the lion dance...
Teochew-Peach-shaped-Kueh

Teochew Peach-shaped Kueh (红桃粿)

Also commonly referred to as "p'ng (rice) kueh" or "Teochew red kueh", the Teochew Peach-shaped Kueh is traditionally known as "红桃粿", pronounced as "ung toh kway" in Teochew (a dialect of Chinese) which means...
Instant-Dessert--Maple-Apple-Tarte-Tatin

Instant Dessert: Maple Apple Tarte Tatin

"I just don't have time!". How often do you hear that phrase? Well, that seems to be my excuse for everything - baking, reading, exercising, replying to emails... everything. So since moving into my new...

Reuben Recipe

With the recent spring heatwave, it feels like summer has arrived early. It's time to put steaming winter favourites on the back burner, or re-work it to fit into warm balmy afternoons! Like a Reuben...
Red wine is spiced with cloves, and cinnamon, and sweetened with oranges and sugar.

Christmas in July! Fancy some mulled wine?

Source: Grisha I've always envied the European ideal of Christmas - families gather in front of a roaring fire, with steaming spiced wine scenting the house, and an endless stream of hot food coming out...
cachaca; caipirinha; pitu, lime, sugar, cocktail

Caipirinha – the only thing you should be drinking during World Cup 2014

I have a very serious condition. Every 4 years I come down with a debilitating disease...it takes over my life and I cannot concentrate on anything - that disease is more formally known as...
Introducing-Jason-Roberts

Introducing Jason Roberts as IGA Food 4 Life brand ambassador

Last week, I had the pleasure of not only meeting Jason Roberts, but also cooking with him, thanks to IGA, Stellar* Concepts and City Public Relations. Many of you will remember Jason from his time...

Sardine Farcie recipe from Luke Nguyen’s France

While my childhood was filled with a kaleidoscope of inspired deliciousness, there are a few dishes that still haunt me. Sardines are were one of them. Too often, did my parents prepare a humble...

BBR French World Festival Cooking Masterclass + Recipe

Last Friday, Alfred Street of Circular Quay was transformed into a French market for this year's BBR (Bleu Blanc Rouge) French World Festival. A mixture of French and English could be heard throughout the...

Cured Salmon Gravlax

There's something really grown up about owning your first set of proper chef knives. With a sudden boost of confidence thanks to renowned German knife brand F Dick who gifted me a very sleek...

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