Where the streets are buzzing with street vendors, each selling something delicious to eat or drink. Bangkok is undoubtably a happy place for your belly, heart and soul.
A staple dish in our home. It may take a little while to prepare the sauces, but I assure you, it’s well worth it!
Poke bowls, they are like the Hawaiian/Japanese version of tacos! By using a simple marinade on Tassal Salmon’s fresh salmon with skin off, mix with rice and your favourite toppings, DIY Poke Bowl will soon be a family favourite at your place!
“Do Your Thing” with a #FridgeShelfie for you chance to win a trip to Melbourne for a $1,000 shopping spree at Salt and Pepper Home. Find out how with Philadelphia and what my #fridgeshelfie turned into!
Taste of Melbourne is back peeps! In fact, it starts on Thursday 14th – Sunday 17th November 2013. Keep scrolling for your chance to win a double pass to this year’s Taste of Melbourne.
Click through for your chance to win tickets!
The concept of having rice for dessert is enough to make my screw my face up in confusion. WHY would I want rice and more carbs for dessert? It’s like, why serve potato in a rice or pasta dish? Carb on carb action.
Yet, for some reason, I don’t seem to think of pulut hitam as a rice dish.
Yes. I’m delusional.
This recipe comes from Perth’s latest CBD bar; The Apple Daily. I found it in a copy of Delicious magazine from earlier on in the year, and knew I had to try it, as I was craving some hot smoked trout.
This is my favourite dish to make in the Thermomix.
Steam a whole chicken up top, whilst you cook the rice down below… at the same time!
A tasty combination of zingy flavours, and coupled with my awesome Mexican corn, this dish is bound to be a pleaser, even to the coriander haters!
Every time I watch a show that shows Singapore chilli crab, I salivate and dream I could be bothered cooking up crab at home. I found a cheaper, easier… most likely less authentic, but still super delicious and easy to make alternative. I picked up a bag of frozen de-shelled prawns at Colonial Fruit Market
Guy Grossi has come up with some delicious recipes using Mil Lel Cheese. Mil Lel cheese is actually my normal choice for parmesan cheese when it comes to doing the shopping. I like the sharp taste of it, and the different varieties I can get it in: whole blocks, or grated. I’ve been wanting to
This post would have been up earlier this week, but I’ve been watching Go Back To Where You Came from on SBS after dinner, and it’s what reality TV is meant to be. I’ve been left feeling a little jilted after watching, and not been able to really concentrate on much else. Did you watch
Theme 12: Spice Cookbook Used: Pressure Cooking Author: Australian Women’s Weekly My friend Miss A had been telling me numerous times about all the amazing things her mum had been whipping up in her pressure cooker. The sound of soup in 8 minutes had me thinking I should get a pressure cooker! And behold; Aldi
Remember Marion from Masterchef series 2? For a while there, we all thought she would win the cooking competition, but it came down to a satay sauce…. a sauce that sent her home. Thankfully she has worked on her satay sauce techniques and launched her new range of easy to cook at home Thai food
I was a bad citizen of the world this year, and totally forgot when Cinco De Mayo was. Last year was the first year I found out about it, and demanded we celebrate with tacos; even if they were the very non-Mexican Old El Paso crunchy vareity. Had I have remembered, I would have made
Mum and I have to agree, the Australian BBC Good Food magazine is probably the best food magazine I subscribe to. The latest issue (March 2011) has so many recipes I want to make. I’ve already made a few, so when stumped with what to make for dinner this week, I turned to the magazine
Theme 3: Rice / Noodles Cookbook Used: Fast, Fresh, Simple Author: Donna Hay I picked this recipe because the picture in the book looked amazing. Hamsley said it looked like a taco. (Mez, this is a time I would like to use the #ohHamish tag :P). This is the first recipe from Donna Hay’s new
So I’ve dug out some pictures from months ago as I’ve been absolutely swamped at work this week. I don’t think I’ve ever been so stressed out as I have been, but luckily the week is almost over (at about 2pm on Saturday I can enjoy a reduced weekend). But enough complaining and more food!
Welcome to 2011. Hope you all had a great time bringing in the new year. I spent the day with some of my friends at the beach, until the wind picked up and it turned into a sand storm. My small camera got infected with sand and is now decommissioned . I had a nice
For me, the only Indian food I would ever require is; a good butter chicken, perfectly cooked basmati rice and garlic naan. I guess I found this was so good, why bother trying anything else? I never thought any other dish lived up close to how good butter chicken was. However, Hamsley has recently voiced
When Daniel from Goldfields Pork contacted me about trying some pork, I umm-ed and ahh-ed for a while. I sent him back a few questions about the wee little piggies and their welfare, as after seeing Food Inc. I’m more concerned where and how my food is produced. This is the reply I got: Here’s
Week 36 Theme: Comfort Food Cookbook Used: Eating Together Author: Australian Women’s Weekly I was really feeling like nasi goreng this week. It’s not something I’ve had alot of. Mum would make fried rice when I lived at home, and of course it was delicious, but the picture in the cookbook for this nasi goreng
Week 42 Theme: Bird Cookbook Used: BBC Australian Good Food Magazine (September 2010) Author: BBC Mine doesn’t look that appetizing. It’s because I didn’t take the caramel to a deep amber colour. I was too afraid of it burning! It still tasted good though. When I think “caramel chicken”, my mind conjures up images of
Another simple, tasty meal, that you can whip up after a day slaving away in your cubicle. It will no doubt wow everyone at the dinner table, just like it did at mine. I don’t work in a cubicle, but the confines of walls on such sunny spring days make it seem like a cubicle.
So I’ve got a collection of growing pre-made sauces I’ve collected from show bags at various food and wine festivals. I don’t usually like to use them as I prefer to make things myself, that why I can flavour them to my liking, and more importantly, I know what it’s the sauce. So on a