cooking up a storm for the post-peak future
Funnily enough, I never actually had mieng kham while I was living in Thailand… I actually discovered this little flavour-bomb at my favourite Thai restaurant in Cairns, and was hooked from the first bite! It’s basically betel leaf, filled with an array of flavoursome goodies – including toasted coconut, fresh chilli, crushed peanuts, and a … Continue reading Mieng Kham
The first time I made this dip for a large number of people it was because I wanted to serve something different from hummus or baba ganoush for the office Monday morning tea. I like to serve healthy food when it’s my turn to cater morning tea, and dips and veggies are my way of … Continue reading Beetroot & white bean dip
This is my riff off an elegant French classic: beurre blanc. It’s a sauce you can use to posh-up pretty much any vegetable dish, and it’s a mouthwateringly yummy plate-swiper of a sauce. A classic beurre blanc uses a shitload of butter, and I just don’t have it in me to do that to my … Continue reading Creamy butter-wine sauce
This is a dish I made up one day when I was going through a serious gnocchi-experimentation phase… and it worked so well I felt I had to share it with fellow fusion-food fans! It’s simply massaman curry, served without rice on the side, and with gnocchi as the starchy element instead of the usual … Continue reading Massaman gnocchi
Aloo paratha are something I like to order when I want to go all-out with Indian food. They’re decadent and comfort-foody, and feel like a real treat. So, I had to learn how to make them myself to be able to treat my dinner guests to said level of comfort and decadence! Here’s what I’ve … Continue reading Aloo paratha
I came up with this chutney when I needed to use up some uneaten fruit that had seen better days (I know, I should *never* allow that to happen with persimmons!), and needed a sweet, fruity accompaniment to an Indian feast…… …and it turned out to be the best chutney ever! The full-flavoured sweetness of persimmons … Continue reading Persimmon chutney
Potato cakes are aways a fluffy, comfort-foody treat best served at brekkie or brunch. My polenta-potato cakes are a crunchy version that goes great with a wider range of dishes, serving to deliver textural variety and mop up a saucy stew or hearty sauce when you’re looking for something different from bread. I usually serve … Continue reading Crunchy potato-polenta cakes
