This is a nifty trick for when you’re looking for more jammy flavoured strawberries. I discovered this…
Gyoza & Jiaozi (wrapping video)
Over the lunar new year holiday, my darling wife whipped up some of her signature dumplings for me…
Three Textures of Corn and an Uni Extravaganza
One of the ingredients I love to use in dishes when I entertain friends is sea urchin (“uni” in…
Philadelphia Cream Cheese Chilli Crab Toastie
A couple of weeks ago I received an email that excited and intrigued me. The marketing folks promoting…
Family Food: Choc chip brownie wholewheat cookies
I love how deeply chocolatey these two-bite wholewheat cookies are. When you bake them very briefly (exactly 7…
Pantry Basics: Homemade egg noodles
Why would anyone bother to make their own noodles? I’ve been obsessed with being able to prepare all…
Pantry Basics: Whole Wheat Sugar Cookies 2.0
I’ve come to realise that simple treats work best for my kids. And sugar cookies are essential to…
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…
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