Thai-me Kangaroo Down Salad

Thai-me Kangaroo Down Salad

Thai-me Kangaroo Down Salad What’s on your Australia Day (or should that be Invasion Day) menu ? Weird isn’t it, how we still shy away from using native Australian ingredients?Here we live on a continent which offers up to 4,000 different varieties of edible bush...
Chinese-style Steamed Fish

Chinese-style Steamed Fish

Chinese-style Steamed Fish Celebrate the Lunar New Year with this fabulous steamed fish as the finale to a banquet – the last main course of any feast must include a whole fish. Many Chinese dishes are rich in symbolism.  In Cantonese the word for fish is...
Indian-style Goat Curry

Indian-style Goat Curry

Indian-style Goat Curry Warm the family up with this flavoursome goat curry courtesy of chef  Montie Waraich of Singapore House in Adelaide. For the curry powder, I used Bolst’s Mild Curry Powder (poudre di cari peu epicee) Make the green chilli...
Biji Salak

Biji Salak

Biji Salak This recipe was given to me by Nur Hasrat Thamrin as it’s the one she likes to use. She explained that these sweet potato balls have a slightly chewy texture and are delicious served with palm sugar syrup and a drizzle of creamy coconut milk....
Goan Clams (Tesri Sukhe)

Goan Clams (Tesri Sukhe)

Goan Clams (Tesri Sukhe) This lovely simple recipe is from the south- west Indian coast of Goa, renowned for its seafood, and is perfect as a starter or part of a shared late summer meal. The recipe is courtesy of “From India: Food, Family, Tradition” by...