Coconut and Pandan Ice Cream
Introduction: It was a sticky, hot and humid day as we disembarked from the small boat and clambered on to terra firma. Having just visited the most amazing floating market
Thai Coriander and Black Pepper Aubergine Curry
Introduction: A few years ago my wife and I attended a book launch and signing by the renowned Asian food writer and cook Charmaine Solomon. It was in the early
Everest Inspired Lamb Rogan Josh
Introduction: Amidst the hustle, bustle and clinking I sit and stare, and stare some more. It pulls me closer and closer but yet I get no nearer; one day I
The Secret of Chinese Five-Spice
The world is host to some of the most incredibly exotic, flavoursome, fragrant and sensual spice mixes. Starting with France there is quatre épices (black pepper, nutmeg, clove and cinnamon),
Black Forest Roulade
Introduction: I was inspired a few months ago by the great French chef Michel Roux and his wonderful dessert ‘Marquis Roulade’; essentially a light cake-like biscuit filled with Chantilly cream,
168 Year Old Christmas Pudding – The Eating
Introduction: A wonderful Christmas is over, one in which I had plenty of time to be let loose in the kitchen, to fervently eat all day and to participate in
Balsamic Poached Figs with Ash Coated Goat’s Cheese
Introduction: I love the notion of a dish that traverses the threshold of what is dessert and savoury; bouncing in alternate mouthfuls from one to the other. A combination that
168 Year Old Christmas Pudding
I have never made a traditional Christmas pudding before. Why? I have no answer to that suffice to say that it is something that I have had on a cooking
Beetroot and Wensleydale Risotto
Introduction: As a Brit arriving in Australia I was fascinated by the penchant of this antipodean nation for a food that can be found everywhere and in everything ‘Aussie’. One
Veal Stock
Introduction: Stock is the magic in the kitchen; it’s the process of turning waste in to wealth. You have your fish and chicken stocks which are the nice little quaint
