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
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
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
I never thought I’d do this, but… today I bring to you that health-nutjob hipster neo-classic, the turmeric goddamn latte! I shit you not! Yes, from my sickbed this week (suffering the mighty man-cold… it’s as bad as they say it is….) I’ve been googling how to get rid of sickness as quick as possible, … Continue reading Turmeric latte (the name almost *needs* a hashtag…)
I came up with this chutney when I experimented with a batch of cauliflower pakoras and needed something sweet with full-bodied flavour to set them off… …a quick survey of the fruit bowl revealed nectarines. Mangoes would have been ideal, but a lot of fruits make great chutney – peaches, pears and apples all work … Continue reading Nectarine chutney
When I’m feeling under the weather is when my body seems to know what’s best for me. Aside from rest and relaxation, it tells me precisely what I should be eating for a speedy and full recovery. If food is my medicine, then a vegetable rice porridge is a panacea for a cold of any … Continue reading Heartwarming rice porridge
