• Poached Eggs with Sautéed Mushrooms, Jalapeño and Olives drizzled with Truffle oil

    I am going to show you how you can put together a stunning breakfast in 10 minutes…

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  • 32 Teams...32 Countries...32 Dishes...1 World Cup Feast

    Every World Cup dish is here…What a great World Cup and an amazing feast. Congratulations to Germany and currywurst.

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  • World Cup Latest: Sexy Caipirinha

    Celebrate the end of the World Cup with the essence of Brasil

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  • Latest Musing: The Secret of Chinese Five-Spice

    The world is host to some of the most incredibly exotic, flavoursome, fragrant and sensual spice mixes…

    Read More

Welcome to Duck and Roses

the place to cook better, eat better and feel great

Poached Eggs with Sautéed Mushrooms, Jalapeño and Olives drizzled with Truffle oil

Introduction: I am going to show you how you can put together…
August 22, 2014/by Nicholas Ross

Slow Braised Lamb with Barley and Black-Eyed Pea Pilaf

Introduction: It's been over a week since the World Cup of…
July 20, 2014/by Nicholas Ross

Spain – Mixed Paella

Football: Finally, we reach number 1 in the World Cup countdown…
July 8, 2014/by Nicholas Ross

Germany – Currywurst

Football: It doesn't matter how well or how poorly the German…
July 7, 2014/by Nicholas Ross

Portugal – Piri Piri Chicken

Football: Many years before Ronaldo was bamboozling the opposition…
July 6, 2014/by Nicholas Ross

Brasil – Acarajé

Football: Where to start with Brasil? 5 times World Cup winners,…
July 5, 2014/by Nicholas Ross

Colombia – Carne Asada Sobre Arepas (Steak and Arepas)

Football: I couldn’t write about Colombian football with…
July 4, 2014/by Nicholas Ross

Uruguay – Alfajores with Dulce de Leche

Football: The first ever World Cup was held in Uruguay in…
July 3, 2014/by Nicholas Ross

Argentina – Choripán

Football: Argentina is a montage of many memories for me;…
July 2, 2014/by Nicholas Ross

Switzerland – Rösti Valaisanne

Football: Switzerland is like a footballing ninja. You only…
July 1, 2014/by Nicholas Ross

Italy – Gnocchi with Exotic Mushrooms in Butter and Sage

Football: The Golden Boot is the award for the top scorer…
June 30, 2014/by Nicholas Ross

Greece – Gyros and Tzatziki

Football: There is a saying that goes along the lines of 'the…
June 29, 2014/by Nicholas Ross

England – Yorkshire Puddings and Smoked Trout Mousse

Football: Well, it was going to happen at some point; writing…
June 28, 2014/by Nicholas Ross

Belgium – Moules Frites

Football: On paper Belgium possesses one of the most star…
June 27, 2014/by Nicholas Ross

Chile – Chilean Scrambled Eggs with Arepas

Football: Chile's World Cup history goes back to the inaugural…
June 26, 2014/by Nicholas Ross

USA – Cajun Fried Chicken

Football: Football (or soccer as it is known) in the USA has…
June 25, 2014/by Nicholas Ross

The Netherlands – Poffertjes

Football: Surely the Netherlands (or Holland as the football…
June 24, 2014/by Nicholas Ross

France – Tarte Tatin with Chantilly Cream

Football: Like French cuisine where do I start with French…
June 23, 2014/by Nicholas Ross

Russia – Blini with Citrus Cured Salmon

Football: The dissolution of the Soviet Union in 1991 lead…
June 22, 2014/by Nicholas Ross

Mexico – Tamales Rellenos

Football: The year is 1986, a numerical anagram of 1968; the…
June 21, 2014/by Nicholas Ross

Croatia – Ćevapčići with Ajvar

Football: I write this section with a heavy heart today as…
June 20, 2014/by Nicholas Ross

Côte d’Ivoire – Diombre

Football: I can't start talking about the Côte d’Ivoire…
June 19, 2014/by Nicholas Ross

Bosnia and Herzegovina – Burek

Football: Bosnia and Herzegovina are the babies of the World…
June 18, 2014/by Nicholas Ross

Algeria – Shakhshūkha

Football: The World Cup is hotting up now and with only a…
June 17, 2014/by Nicholas Ross

Ecuador – Chucula de Vainilla

Football: Ecuador is a relative new comer to World Cup competition,…
June 16, 2014/by Nicholas Ross

Honduras – Ceviche with Chimol

Football: Honduras first qualified for the World Cup in 1982,…
June 15, 2014/by Nicholas Ross

Costa Rica – Patacones and Black Bean Dip

Football: My memory of the first Costa Rican to make it big…
June 14, 2014/by Nicholas Ross

Iran – Chelo Kebab with Tabouleh

Football: Iran caused one of the greatest heartaches in World…
June 13, 2014/by Nicholas Ross

Nigeria – Masah with Wild Honey

Football: Pivoting on a six-pence, dribbling through players…
June 12, 2014/by Nicholas Ross

Ghana – Ponkie

Nigeria was supposed to be next but a little setback with the…
June 11, 2014/by Nicholas Ross

Japan – Okonomiyaki with Baby Octopus

Football: I first remember Gary Lineker, a top English striker…
June 10, 2014/by Nicholas Ross

Cameroon – Banana Bread

Football: I have been looking forward to writing the football…
June 9, 2014/by Nicholas Ross

Korea Republic – Bulgogi in Lettuce Leaf

Football: Arguably the most successful football team in Asia,…
June 8, 2014/by Nicholas Ross

Australia – Mini Pavlova with Caramel Banana, Rum and Lime Puree

Football: Australia is ranked lowest in the World Cup according…
June 7, 2014/by Nicholas Ross

Brasilian Swing – Caipirinha

Introduction: There's one more day to go before the World…
June 6, 2014/by Nicholas Ross

Tempura Banana with Palm Sugar and Coconut Caramel Sauce

Introduction: My affection for banana starts with a 1945 establishment…
May 24, 2014/by Nicholas Ross

Teriyaki Pork Belly

Introduction: Teriyaki has a little place in the corner of…
May 21, 2014/by Nicholas Ross

Bruschetta – Vibrancy of Italy

Introduction: I have been inspired. In a food community on…
May 10, 2014/by Nicholas Ross

Breathtaking Banana Cake

Introduction: It starts of so raw, so wet behind the ears,…
May 5, 2014/by Nicholas Ross

Oxtail, Pilsner and Pea Steamed Puddings

Introduction: Oxtail is another of those great cuts of meat…
April 25, 2014/by Nicholas Ross

Beef Cheek Bourguignon

Introduction: This recipe marries two incredible entities;…
April 9, 2014/by Nicholas Ross

Coconut and Pandan Ice Cream

Introduction: It was a sticky, hot and humid day as we disembarked…
March 26, 2014/by Nicholas Ross

Thai Coriander and Black Pepper Aubergine Curry

Introduction: A few years ago my wife and I attended a book…
March 19, 2014/by Nicholas Ross

Everest Inspired Lamb Rogan Josh

Introduction: Amidst the hustle, bustle and clinking I sit…
March 5, 2014/by Nicholas Ross

The Secret of Chinese Five-Spice

The world is host to some of the most incredibly exotic, flavoursome,…
February 25, 2014/by Nicholas Ross

Vietnamese Red Cabbage Salad

Introduction: I recall being sat in the middle of steamy kitchen…
February 10, 2014/by Nicholas Ross

Black Forest Roulade

Introduction: I was inspired a few months ago by the great…
January 31, 2014/by Nicholas Ross

168 Year Old Christmas Pudding – The Eating

Introduction: A wonderful Christmas is over, one in which…
January 20, 2014/by Nicholas Ross

Balsamic Poached Figs with Ash Coated Goat’s Cheese

Introduction: I love the notion of a dish that traverses…
January 3, 2014/by Nicholas Ross

168 Year Old Christmas Pudding

I have never made a traditional Christmas pudding before. Why?…
December 18, 2013/by Nicholas Ross

Beetroot and Wensleydale Risotto

Introduction: As a Brit arriving in Australia I was fascinated…
December 9, 2013/by Nicholas Ross

Veal Stock

Introduction: Stock is the magic in the kitchen; it's the…
December 3, 2013/by Nicholas Ross

Spicy Caramel Pork Loin with Vietnamese Papaya and Apple Slaw

Introduction: This dish is a great combination of healthiness…
November 26, 2013/by Nicholas Ross

Chilli Caramel

Introduction: As a prelude to a dish that I will post in the…
November 20, 2013/by Nicholas Ross

Chinese Master Stock

Introduction: A master stock in Chinese cooking is as analogous…
November 18, 2013/by Nicholas Ross

Nuoc Cham – Dipping Fish Sauce

Introduction: Lime is the hardest, sharpest and most acidic…
November 15, 2013/by Nicholas Ross

Garlicky Tomato and Fennel Gratin

Introduction: Did you know that the term gratin originally…
November 7, 2013/by Nicholas Ross

Indian Bus Ride – Agra to Jaipur

This is a true story and one of many from my travels in India…
November 3, 2013/by Nicholas Ross

Delectable Burger with Honey Mustard Sauce

Introduction: I have for some time been trying to create a…
October 31, 2013/by Nicholas Ross

Pho Bo – Beef Noodle Soup Hanoi Style

Introduction: Where phở originally came from has proven…
October 14, 2013/by Nicholas Ross

Hot Chilli Garlic Sauce

Introduction: Why do we love chilli? Why are some of us…
October 10, 2013/by Nicholas Ross

Rainbow Trout on Asparagus topped with a Poached Egg and Hollandaise Sauce

Introduction: I am going to keep this one short and sweet.…
October 2, 2013/by Nicholas Ross

Seared Asparagus and Fennel with Black Olives, Balsamic and Ashed Goat’s Cheese

Introduction: This dish is influenced from one of my all-time…
September 9, 2013/by Nicholas Ross

Jerusalem Artichoke Purée with Truffle Oil

Introduction: Ever come across ‘experts’ gesticulating…
August 29, 2013/by Nicholas Ross

Jerusalem Artichokes aka Sunchokes

Opening this series of ingredients is the disfigured but delicious…
August 20, 2013/by Nicholas Ross

The Day My Starter Died

Recently my sourdough starter passed away. Through neglect and…
August 6, 2013/by Nicholas Ross

Chilled Tomato Cappuccino Shooter

Introduction: This shooter came straight from the hip one…
July 25, 2013/by Nicholas Ross

Pig’s Head and Potato Pie with Pig’s Ear, Sorrel, Spinach and Parsley Salad

Introduction: There were murmurs around the room as the compère…
July 23, 2013/by Nicholas Ross

Gazpacho

Introduction: Boy, is this a polarizing dish. I can hear the…
July 16, 2013/by Nicholas Ross

Lemongrass and Chilli Chicken

Introduction: After a morning’s trek with my seven year…
July 7, 2013/by Nicholas Ross

Tomato Water

Introduction: This is seriously going to dazzle your taste…
July 2, 2013/by Nicholas Ross

Chocolate Mousse

Introduction: Creative writing is all about connecting dots.…
June 25, 2013/by Nicholas Ross

Thai Green Curry Paste

The light penetrated the tiny apertures, known to me as eyes.…
June 23, 2013/by Nicholas Ross

Umami – A Taste for All

“I don't know, zhey are my grandfather’s”, was the reply,…
June 20, 2013/by Nicholas Ross

Chả Lụa – Pork Terrine

Introduction: Stern faced, the guard in a snowy white uniform,…
June 18, 2013/by Nicholas Ross

Spaghetti Bolognese

Introduction: Hovering over a cauldron of hot meat, somewhere…
June 17, 2013/by Nicholas Ross

The Amazing Mirepoix

How can three humble vegetables have such a profound effect on…
June 11, 2013/by Nicholas Ross

Pickled Sea Trout with Soy and Lime Dressing, and Rocket, Fennel and Asparagus Salad

Introduction: I think medical science has a lot answer for.…
June 7, 2013/by Nicholas Ross

Lamb Stock

Introduction: Making stock can be a right royal pain in the…
June 3, 2013/by Nicholas Ross

Bun Cha – Chargrilled Pork Patties and Vermicelli

Introduction: There were three dishes that stuck with me more…
May 31, 2013/by Nicholas Ross

10-Minute Melbourne Bruschetta

Introduction: Whilst typing away listening to the brand new…
May 27, 2013/by Nicholas Ross

Pickled Baby Octopus

Introduction: Diving for the illusive Jules Verne cephalopod,…
May 22, 2013/by Nicholas Ross

Cooking Octopus, Squid and Cuttlefish

If you have ever had a deep or passing interest into the reason…
May 20, 2013/by Nicholas Ross

Portarlington Mussels in Garlicky Tomato Sauce

Introduction: This recipe post was going to be based on an…
May 13, 2013/by Nicholas Ross

…Dinner for 8 – Insanely Great

The title says it all. What an absolutely insanely great success…
May 7, 2013/by Nicholas Ross

Dinner for 8 Anyone?

My neighbour and good friend and I have been waxing on for the…
May 3, 2013/by Nicholas Ross

Brilliant Basil Pesto

Introduction: It’s a beautiful late autumn day here in Melbourne,…
April 10, 2013/by Nicholas Ross

Unctuous Scrambled Eggs

Introduction: My grandma was an absolute card. A cheeky scallywag…
March 24, 2013/by Nicholas Ross

Is it Possible to Cook from Scratch?

I have always prided myself on the ability, desire and, more…
February 26, 2013/by Nicholas Ross

Smoked Pea and Ham Soup

Introduction: It’s currently summer here in Melbourne, averaging…
February 16, 2013/by Nicholas Ross

Vietnam – The Conclude

Physically I am back in Melbourne. The rest of me is still twisting…
February 5, 2013/by Nicholas Ross

Vietnam – The best Pho in Hanoi is…

…a very difficult one to call. Before I give the final answer,…
January 27, 2013/by Nicholas Ross

Vietnam – Hanoi Coffee

One of the most surprising cultures in Hanoi is the coffee one;…
January 22, 2013/by Nicholas Ross

Vietnam – 10 Must Eat Street Food Experiences Part II

I was speaking to a local Hanoian girl about the street food…
January 18, 2013/by Nicholas Ross

Vietnam – Sing for your Sapa

I was talking to some other traveller about taking a cook class…
January 11, 2013/by Nicholas Ross

Vietnam – In Sapa

We disembarked from the overnight train in Lao Cai, after a 9…
January 7, 2013/by Nicholas Ross

Vietnam – An Interlude

In about 30 minutes time we are heading out to the train station…
January 2, 2013/by Nicholas Ross

Vietnam – Chicken Noodle Soup (Phở Gà)

Introduction: Here is the first of the fruits from my Hanoi…
December 30, 2012/by Nicholas Ross

Vietnam – 10 Must Eat Street Food Experiences

As I walk around Hanoi there is always somebody cooking or eating;…
December 28, 2012/by Nicholas Ross

Vietnam – A Week In

Like twisting ivy this place is growing around me and encapsulating…
December 25, 2012/by Nicholas Ross

Vietnam – Pho, Whoa and Toe

This place, Hanoi, is incredible. The buildings and monuments…
December 19, 2012/by Nicholas Ross

Vietnam – On the Way

Most food has a story around it. It may be a very small story…
December 17, 2012/by Nicholas Ross

Vietnam – The Prelude

The next month is going to be a culinary and cultural enlightening.…
December 11, 2012/by Nicholas Ross

SMashing Lemon Drizzle Cake

Introduction: This is a cracking little cake which has not…
December 3, 2012/by Nicholas Ross

American Style Pancakes with Red Berry Compote

Introduction: Sometimes there’s nothing like a good feed,…
November 25, 2012/by Nicholas Ross

Oysters Español

Introduction: Recently, a very good neighbour and friend of…
November 22, 2012/by Nicholas Ross

Citrus-Cured Salmon, Squid Ink Fettucine and a Lime and Dill Crème Fraiche

So to the first Personal Creation; citrus cured salmon, bok choi…
November 19, 2012/by Nicholas Ross

My Kingdom for a Macaron

I pass a bakery with its rows of cascading coloured and perfectly…
November 15, 2012/by Nicholas Ross

Squid Ink Fettuccine

Introduction: I remember seeing black pasta for the first…
November 5, 2012/by Nicholas Ross

The Thrill of the Chase

It’s 6am on Saturday morning, the alarm is playing, and guess…
October 30, 2012/by Nicholas Ross

Slow Cooked Roast Beef with Spinach, Sorrel and Truss Cherry Tomato Salad

Introduction: I remember the days of roast beef when I was…
October 24, 2012/by Nicholas Ross

Basic Mayonnaise

Introduction: After learning how to make mayonnaise I have…
October 21, 2012/by Nicholas Ross

Sri Lankan Chicken Curry

Introduction: Sri Lanka - one of the places I dearly wish…
October 17, 2012/by Nicholas Ross

Citrus Cured Salmon

Introduction: I love smoke cured salmon - there's no two ways…
October 11, 2012/by Nicholas Ross

Taking a Recipe with a Pinch of Salt

During this wonderful journey of learning to cook there’s one…
October 10, 2012/by Nicholas Ross

Bouquet Garni for Chicken and Meat

Introduction: I remember in years past following recipes that…
October 6, 2012/by Nicholas Ross

Duck Fat Chips

Introduction: There is nothing better than a crispy and well…
October 6, 2012/by Nicholas Ross

Citrus Fresh Barramundi Tartare

Introduction: Originally the term tartare described dishes…
October 6, 2012/by Nicholas Ross

Chicken Stock

Introduction: This is one of the staple basics of cooking,…
October 6, 2012/by Nicholas Ross

Taking the PTH

I would like to think of myself as a soufflé prince (I have…
October 6, 2012/by Nicholas Ross

Sourdough to Tears

I have always had a fascination with bread; its integral part…
October 6, 2012/by Nicholas Ross

Sourdough Continental Loaf

Introduction: The smell, feel and taste of freshly home-made…
October 6, 2012/by Nicholas Ross
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