- Beer
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March 12, 2012
Specifically: Melbourne (mostly) craft beer. I’ve just spend a week living it up in Melbourne, and was absolutely blown away by the amount of local craft brew available – to the point where a pub that only had Little Creatures or Fat Yak on tap felt boring and pedestrian. {Tags: Craft Beer, Melbourne} {More...}
- Thai
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November 23, 2011
So it’s another shameful “pimp my newest link” posts, but I don’t care. I just added this link. Here’s the story…. {More...}
- Indian
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October 17, 2011
An indian dinner menu – packed full of flavour, utilising heaps of fresh produce. {Tags: balanced, dinner menu} {More...}
- Indian
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Curries tend to be mostly meat… with the odd bit of onion, and sometimes some tomato involved. This is the “side-dish” curry I cook when I feel the need to balance out the meaty curry with some plant matter. This is one of those fantastic “fridge-velcro” recipes. It really, and i mean REALLY, doesn’t matter {Tags: Curry, Spices, vegetable} {More...}
- Indian
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October 16, 2011
So I dunno what to call this – both terms, Saag and Palak, seem to mean “an indian dish involving spinach”, depending on what indian restaurant you’re in. I believe one is a more northern version, and the other southern – but I have no idea which is what, or any more details, so i’m {Tags: Curry, Lamb, Spices, Spinach} {More...}
- Technique
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… and in the darkness bind them! This is my simple “how to cook rice in a rice cooker without bothering to measure anything ever again” technique. {Tags: rice} {More...}
- Chinese
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October 3, 2011
I absolutely LOVE the flavour or chinese BBQ pork… the dried out twice cooked texture? Not-s0-much. In fact, B pretty much bans it from our menu because of this. So I’ve been working on a recipe to get nice juicy tender pork coupled with that beautiful sweet and slightly spicy pink outer layer for a {More...}
- Moroccan
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June 9, 2011
So I added a new link… and it’s so good, I wanted to post about it for some extra exposure! So the new link - Moroccan Spices Explained – is a great explanation of the “rules” of moroccan spices. {Tags: link} {More...}
- Moroccan
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June 7, 2011
Our backyard lemon tree is all ripe and ready for picking – so its time for: Preserved Lemons Round 1. Ding ding ding {Tags: Lemon, Preserve} {More...}
- Chinese, Thai
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Asian cooking is all about balance. This is some stuff I wrote a while back for an audience of 1. It needs polish. But here it is pre-polish…. {Tags: streamofconsciousness} {More...}
