Why would anyone bother to make their own noodles? I’ve been obsessed with being able to prepare all…
Pantry Basics: A great beurre blanc
It is often said that the foundation of French cuisine is its sauces. This is something that I’ve…
Dashi-soy jelly, a super fun way to dress dishes
I’ve previously mentioned my obsession with the Sepia Cookbook by Martin Benn. Of all the cookbooks I’ve purchased…
Thermomix recipes for making great pizza
One of my son’s favourite foods is pizza. It’s right up there with croissants, chicken rice, satay and…
3-in-1 Steamed Custard: Toddler food, comfort food and dinner party headliner
Over the years, I’ve simplified my culinary style. Back when I worked from home and had no children,…
The best beetroot sorbet recipe
It’s really interesting how our tastes change as we age. I don’t know if this shift in preferences…
Beautifully marbled runny tea egg recipe
Regular readers know that my wife and I are obsessed with cookbooks. We have far too many. And…
Two simple Sea Urchin pasta recipes – Kimiko Barber & Eric Ripert
My wife and I recently hosted dinners on back to back Saturdays. Because we wanted to save some…
My deconstructed Hokkaido butter ramen
I have to admit that I almost always include a sous-vide egg dish on my menus when hosting…
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