Serve these for dessert or breakfast. The glorious translucent red jelly can be used to spread on toast and scones or to serve with roast pork or turkey. Yes, there’s a lot of sugar, but you will need it!
Rub skins of quinces and wash well. Place in a pot packed fairly tightly. Add the [...]
There are many versions of this popular noodle dish. This one is very delicious and may only feed two greedy people.
Soak the noodles in a large bowl of warm water for 12 – 15 minutes or until soft but not mushy. Drain and set aside.
In a small bowl, combine the fish sauce, lime juice, sugar [...]
Fresh Vietnamese rolls spring rolls (bánh tráng) are great for lunch or for snacks. Alternatively, serve them as a starter to a meal and get everyone in the family to fill and roll their own at the table. You can substitute small peeled prawns for the chicken if you prefer – and if you have [...]
The Nashi season coincides with the celebration of Chinese New Year – The Year of the Tiger, February 14th – 28th. The Tiger, deemed a manifestation of royalty in Asia, shares centre stage with the fruit of Emperors – the Nashi, which the Chinese first grew in Australia during the 1850’s Goldrush.
Cut the duck meat [...]
This recipe is inspired by a delicious dish I tasted earlier this year at EEST, a swish pan Asian restaurant in the Westin Hotel, Kuala Lumpur .Aussie chef David King is executive chef at the hotel where he runs the Kings Kitchen Klub, a series of cooking classes for both adults and kids.
I tasted this fresh, vibrant and spicy prawn salad last week at Spice I Am, a stylish restaurant in Victoria Street, Darlinghurst. Owner Sujet Saenkham kindly gave me his recipe and you can can see from the picture how beautifully it was presented.
For Spice I Am dressing, pound garlic and birds-eye chillies with mortar and [...]
This delicious salad, flavoured with sesame oil and toasted sesame seeds, is inspired by a recipe of chef Tom Kine from his book “Asian Bites” (Dorling Kindersley).
A popular and delicious curry.For best results, use a good quality curry paste.
A colourfuly crunchy dish offset by the soft texture of the tofu. Choy sum is one of the most popular vegetables in China – the flowering shoots are tender and sweet and the main stems full of flavour. Great for vegetaraians.
The beauty of this curry is that you can use what ever vegetables you have on hand – the ones below are just suggestions.
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