I love the very idea of combining fruit and savoury flavours, especially in the way Asian cuisine knows how. I’ve watched Luke Nguyen cook with ingredients that are tropical and easy to find in Nigeria. But cook with them in a way so different, so foreign and appealing in that way ‘exotic’ cuisine is.
This post is dedicated to my friend Renu, who passed away in February 2011. She taught me how to make the most delicious coriander chutney two years ago and my life has never been the same.
This month’s Daring Cooks challenge is brought to you by a very weary Traveller Jane. Weary in body but not in mind, soul or belly. So weary and a touch under the weather, that this daring cook stayed in on Saturday, fresh off a flight from the US of A, huddled on the couch watching...
I am smitten. With David Chang and his recipes, from pig to pork to bacon and dashi; ramen, crack pie, miso butter and pork fat.
Red. I love red. I wear red in winter, to outcry from my very western-world colleagues. But I offer no apologies. I like the passion, the romance and the strength of crimson and cerise hues. However, I wasn’t prepared for the sight that confronted me at a meeting last Thursday afternoon. This was an office...
I love everything about food – the components, the assembly and the presentation. I enjoy experimenting with colour palettes and taste palates, textures and light. I love to highlight the net skins of cantaloupes and the bum cheeks of peaches, almost as much as I enjoy sushi and (cooking with) wine. I love highlighting the...
True confession, and I think we better get it said and out of the way. I would hate for you to hear it from someone else, after all this time we’ve spent together. So,….
