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Leftover love – vegetable pancake

vegetable pancakeOdd bits of vegetables are a common sight in my fridge. I will have leftover vegetables from recipe testing, and some are tragically abandoned at some dark corner of the fridge. Of course, I can use the leftovers for another recipe, which also means that I might need to get more ingredients (and end up having more leftovers–vicious cycle!). Continue Reading →

Flipside- a fantastic burger joint in Fremantle

Flipside burger

If you ever find yourself in Perth, Fremantle craving a juicy, meaty burger, I highly recommend Flipside. To tackle a Flipside burger, you need all your fingers. It is huge and extremely messy to eat. But it is also without a doubt, one of the best burgers I have ever sunk my teeth into. Continue Reading →

Tuna, lemon and cannellini bean salad

tuna 1

This salad was inspired by a very simple one that I used to take away from a deli a few times a week, way back when I was still working in the CBD. If my memory doesn’t fail me (it’s been almost ten years), all the salad had in it were cannellini beans, onions, celery and a good amount of olive oil and lemon juice. Tangy, crunchy and creamy, it was delicious. I’ve added a few more ingredients to the original, so my version is more substantial and colourful. Since the bulk of the ingredients are permanent residents in my pantry, this is a really convenient and effortless meal to put together as a fresh and healthy weekday lunch. Continue Reading →

Siem Reap – Visit the temples. Worship the food.

angkor

Siem Reap is home to hundreds of temples including the majestic Angkor Wat and Bayon. It also boasts of scrumptious Khmer cuisine that is as awe-inspiring as these world heritage monuments. Almost wiped out by the ruthless Khmer Rouge regime, Khmer cuisine has a long and varied history encompassing elements of Thai, Vietnamese, Indian, French and of course Chinese. However, it has its own more nuanced touch that is evident in the soups, curries and marinades. And rice lovers will love the long grain presented to them with every dish – so fragrant and well-cooked. Continue Reading →

Summer antidote – the easiest sorbet recipe you will ever make

easy sorbet recipe

I relish the tastes of summer – BBQ, cold beer on a hot day and delicious fruity desserts like sorbet. One of summer’s rituals is a trip to the ice cream shop, but if you are like me, maybe you prefer to chill at home (directly under the air con) on those sweltering days. Well, in that case, you can do both. What you may not know is homemade sorbet is quick and easy. In fact you might be shocked just how easy it can be. Continue Reading →

Fruit juice jello

fruit juice jello

My children love jello, and I have to admit that my heart breaks a little every time they eat the packaged ones made with nothing but sugar, colouring and preservatives. This recipe is not only extremely easy (only three ingredients), but it also makes jello that is much better for your body and also tastes great. Continue Reading →

The Pros at Home: Daniele Sperindio, Open Door Policy

DSperindio_Indoors

The perpetual hipster label may make proper foodies fairly skeptical of the Tiong Bahru neighbourhood, but there’s at least one restaurant worth visiting. Owned by Tippling Club’s award-winning chef Ryan Clift, Open Door Policy was one of the first establishments to shake up sleepy Yong Siak Street. The two-year-old restaurant is still constantly full, with guests returning for its rustic bistro classics with a contemporary twist. I chat with Head Chef Daniele Sperindio, who dishes on being a chef in Singapore and why camera-welding patrons don’t bother him – at least, not anymore.

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BAM! Tapas Sake Bar – a cacophony of colour and flavour

bam-opener

Having sampled some amazing modern tapas restaurants in Spain, Japan and Singapore over the years, I confess that I am rather partial to this genre. Tapas is a celebration of life with its cacophony of colours and tastes – all enjoyed in a casual and energetic setting. BAM! on Tras Street met all these key benchmarks and then some. With such an explosive name, my expectations were, ahem, loaded. Continue Reading →