My favourite type of dumpling at yum cha is siu mai. With everyone in lockdown, it was time to have yum cha at home!
I’ve been lucky enough to be doing some work with Aussie Farmers Direct over the last month, and I’m so happy I can finally share what has been cranking out of my kitchen! Aussie Farmers Direct started eight years ago with one van, 100 litres of milk, and a local neighbourhood of customers that loved they did.
As the trees turn to gold, Victoria’s Goldfields Region comes alive. As the sun peaks through the leaves, there is plenty to explore, eat and experience.
This recipe is from Adam Liaw‘s first book, also known as Honeycomb Cake or Kuih Sarang Semut which literally translates into ants’ nest cake. It has a lovely dark caramel flavour, and is soft and always *moist*.
This simple recipe packs a flavoursome punch. Great for Summer with an ice cold beer out on the warm deck… if you have one! If not, don’t worry, it’s still a great dish!
What am I currently obsessed with?
• Soba Noodles
• Sparkling Water
Inspired by the famous crepe cakes you can order at Jinda Thai, I wanted to recreate one at home but couldn’t find a recipe anywhere. It’s easier than you may think!
If there is one appliance I think you should ask Santa for this Christmas (other than a Thermomix ;)), it should be one of these New Wave Just Pizza Maker.
For crispy, perfect pizza every time, it’s great for just a person living on their own, or having a pizza party!
With Summer on its way, hotter days; nobody want’s to spend anytime near the stove. This chicken salad will soon be in your rotation come Summer no doubt. If you feel super lazy, just make it with a BBQ chicken you pick up on the way home.
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!
Yesterday saw me tick something off my bucket list I thought I would have never be able to tick off. Go to the Spring Racing Carnival in a marquee, in the famous Birdcage!
This dish from Jamie’s 15 minute meals IS as good as it looks. As goes with most of Jamie’s 15 minute meals, it takes more like 30 minutes, but if you make this every week, I’m sure you could have it down in 15 minutes no problems.
It looks great at tastes fantastic!
Today marks the Mid-Autumn Festival for 2013. The festival is held on the 15th day of the eighth month in the Chinese calendar, during a full moon. You may also know it as the Moon Festival or the Mooncake Festival.
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.
Last year I won a voucher to eat at Coda; Adam D’Sylva’s restaurant in Melbourne’s CBD. It’s a bit on the pricey side, so I was glad to be able to experience it without emptying my wallet.
The food was outrageously good! I really can’t wait to go back.
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.
A flavoursome dish that packs a punch. Easy enough to prepare after work without turning the kitchen into a bomb site!
Wanna know something ridiculous?
I was scared of these little green balls. I used to see people put them into their mouths and exclaim about the burst of liquid in their mouths.
I was mortified. Now, I can’t get enough of them!
These are the balls that started it all.
The balls that brought us all closer together.
The balls that broke the ice between us.
Read on for your chance to win a Taylor’s Wine giftpack!
I used to have have phobia when it came to cooking fish. I seemed to have nailed it when cooking this good looking teriyaki dish!
Mangoes are one of my most favourite fruits. Paired with sago, this is a lovely Summery dessert.
I don’t believe I had sampled gozleme before until Thursday of last week. Since then, I’ve had one nearly every day; and I’ve even banh-mi-dised it. I don’t wanna get too cocky, but Banh-mi-dising could be a new food movement!
I’ve renamed these “crack tarts” cos you won’t be able to stop at just one, or two… or three!
This dish is from the book Bali: The Food of My Island Home by Janet De Neefe. A vegetarian noodle dish with real flavours.