Wilbur’s Place pop up

Oink oink! The Crave Sydney International Food Festival is Australia’s largest food festival, running the length of October this year. One of the events is a pop up restaurant at the Marrickville branch… Continue reading

Heartcracks and egg magic

I read once that tiny fissures can appear on a human heart; the cracks driven by stress hormones. It turns out that a broken heart isn’t just a way of describing an emotional… Continue reading

Sunday breakfast: Sausage and egg muffin

Leftovers are either a delight or a bane on your life. I only like to eat the same thing about three times in a row. Any more and I end up balefully staring… Continue reading

Glazed strawberry, tahini and lemon slice

Eat this slice-cake hybrid with a cup of tea on a lazy afternoon. That’s how I imagine consuming it anyway. In reality, on Sunday I baked, decorated and gifted a scant half portion… Continue reading

Orto Trading Co.

This dinner was funny, delicious and mortifying. Oh so mortifying. Catching up for dinner with my friend Dan last week, I asked him what kind of cuisine he felt like having. Japanese or… Continue reading

Shin Kee Beef Noodles Specialist

Loulou and I walked past Shin Kee on our way to Central Market which is about 5 minutes walk from Petaling Street in Kuala Lumpur. The scent of beef noodle soup wafted out… Continue reading

Blood orange curd

Blood oranges are in season here at the moment. I bought these beautiful specimens from my local fruit and vegetable shop. The store closed for good last weekend after operating as a family… Continue reading

Spring rolls

These are one of the most extravagant homemade spring rolls you’ll ever see. Filled with crab, mushrooms, pork, shitake mushrooms, water chestnuts and coriander, they take a fair amount of work. As most… Continue reading

Chin Chin

Left to my own devices, I’m a little bit dangerous. A recent day trip to Melbourne for work led to some killer cocktails that night. After the workshop, I wandered around the city… Continue reading

Pickled mustard greens

Chinese pickles are generally made sweeter than Western style pickles so they’re not really mouthpuckeringly tart. This mustard green version is versatile and can be used in a stir fry or eaten as… Continue reading

Hazelnut-brown butter cake with sauteed pears

I was so confident about this cake that I announced before serving that it should be the best cake my guests will ever taste. In their lifetime. It might not even be much… Continue reading

Duck fat roasted potatoes

I may be completely biased as a potato lover but duck fat roasted potatoes are some of the most delicious potatoes you’ll ever have. Not that I recommend you eat them very often… Continue reading