I call this Tom Nom Nom Nom because it's kind of like a Tom Yum soup, only it's solid, and really fragrant rather than spicy. That said, it'd take chilli like a boss, and become an unstoppable spicy fireball juggernaut. When I say it's full of lemongrass, I mean it's really packed with lemongrass, [...]
When we visited Granada in Andalucia in Spain a few months ago, I learned a few things. One was that Spanish food is great. Another was that cured ham like jamón serrano goes incredibly well with roasted almonds. The other one that's relevant is that there's more than one Spanish cold soup in [...]
A friend of mine wrote something on Facebook this week about Yum Cha. Now you've all heard me moan about how difficult it is to get good authentic Chinese food here in France, so naturally I got myself a little bit hungry for a dose of siu mai (steamed dumplings, ancestor to the humble Aussie [...]
I've normally got myself all kinds of hard & fast rules about what should and shouldn't go into main course dishes, mainly driven by that enduring spectre of 1970s culinaria - Apricot Chicken. Normally, I'll pretty vehemently keep fruit away from the main course, but this one's just so goddamn tasty. I served it [...]
My gripe with a lot of the Chinese dishes I cook is that it's hard to work vegetables into them without being a massive gwai lo and throwing in chopped up carrot, capsicum, celery or any of the other usual suspects of your local neighbourhood chawwwnoise (slap a heavy Australian accent on it). Fortunately [...]
