“Summer afternoon – summer afternoon; to me those have always been the two most beautiful words in the English language.”
- Henry James
Snip wing tips from quails, then cut down their backbones with a pair of kitchen scissors. Press down hard on the breast bones to flatten.
Place the quails in a large earthenware dish, pour over [...]
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.
Kiwi fruit acts as a tenderiser in this tasty marinade for skewered baby octopus.
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