This pumpkin, coconut and chilli soup is a simple twist on the traditional. The chilli adds a little warmth without being too spicy, while the coconut cream adds a wonderful fragrance to the mix. It’s so good you’ll want to lick the pot clean!
Archive for May, 2011
I’ve always wondered how restaurants prepare pork belly so quickly from the moment it’s ordered. Now you don’t have to.
You can appreciate the combination of lemongrass, ginger and coconut in this Autumn inspired dessert. Topped with no-churn coconut ice cream. Bliss.
Having tasted the best Peking Duck in the world (in my opinion) at Peking Duck, Private Kitchen in Beijing, I was on the search for perfection. And it was exactly how I remembered and imagined it to be. Epic! The wafer-thin skin was so light and crisp it was more [...]
Have you ever tried barbecued limes? If not, I thoroughly recommend it! They become so smoky and sweet as their juices caramelise on a sizzling-hot barbecue. Deliciousness.
If you are completely adamant about not having any additives in your jelly, you can very easily make your own using just 4 ingredients.
Topped with a fried egg, sunny side up of course, which allows the runny yolk to meander through the rocket and down into the mushroom cup, saucing the lot. Juicy, fragrant and delicious. Perfect for a light breakfast, brunch, dinner or supper.
It is a great winter dish with a complexity of warm, spicy flavours and the richness of slow-cooked beef.
15 handy tips for achieving drool-worthy food photography from Penelope Beveridge, winner of 2008 “Shoot the Chef” award.
Completely natural and additive free, this chai latte recipe is easy to make both at home and at the office. It can be made using your favourite tea or herbal infusion and you can adjust the level of sweetness to your own tastes as well.