As far as traditional Thai desserts go, there are few as authentic and old time as these Pandan Coconut steamed puddings. Served on nearly every street corner and restaurant they are a favourite among Thai people and now me! The subtle balance of sweet and salty, and the lightness of this Thai dessert means its can be enjoyed all day.
A good quality coconut cream and making your own . . . → Read More: Recipe: Steamed Pandan and Coconut Puddings, as seen on The Morning Show
Her’s another recipe from our cooking class at the Sydney Seafood Cooking School at the famous Sydney fish markets. Salt and pepper squid is a staple at any chinese restaurant, but did you know that its easy to make at home? And it can be healthy too! Bertolli Extra Light olive oil is perfect for this dish, because it’s HOT! not just because we’re cooking with fiery Sichuan flavours, but . . . → Read More: Recipe: sichuan cuttlefish with chilli bean dipping sauce, for Bertolli at Sydney Seafood Cooking School
The sun is shining and party season has started! We’ve been very busy with catering this month, and everyone seems to be ordering (and falling in love with!) our oriental tuna tartare.
It’s a wonderful light, fresh, tasty and healthy way to cater for a cocktail party, especially if you want to avoid heavy deep fried foods. Much better than boring spring rolls that’s for sure!
It’s important to . . . → Read More: Recipe: Oriental Tuna Tartare with Black Sesame, as seen on The Morning Show
On my recent trip to Thailand I discovered the joys of Thai street food. One of the most common dishes served is a green papaya salad. In every row of food stalls you’ll find a little lady or man making this quick, delicious salad. Because it’s made in an oversized, wooden mortar and pestle, they often stand on a little step stool allowing them to pound and mix comfortably, . . . → Read More: Recipe: Authentic Thai Green Papaya Salad, as seen on The Morning Show
Vietnamese Lemongrass Prawn Skewers
Makes 10 – 12
1 tsp Gourmet Garden Garlic Paste 3 tsp Gourmet Garden Lemongrass Paste 540g (2 packets) John West Garlic Prawns 3 tsp cornflour 50g palm sugar, grated ¼ tsp ground white pepper 2.5 tsp fish sauce 1 free range egg 2 eschallots, finely chopped ¼ tsp salt 12 pieces of lemon grass stalks approx 10cm long (or tinned sugar cane . . . → Read More: Recipe: Vietnamese Lemongrass Prawn Skewers, as seen at Good Food and Wine Show
There are many stories as to where the name “crying tiger” for this dish comes from. Some say the sauce is so spicy that it could even make a tiger cry. Others think that the cut of beef used, if cooked incorrectly can be so tough that a tiger couldn’t chew through it. The story I like the most and probably the most accurate refers to the grill marks . . . → Read More: Recipe: Thai Crying Tiger Beef, as seen on The Morning Show
We are so lucky to have so many different cultural influences in our food in Australia. We’ll be bringing you some tastes of Poland later this week, but today we’d love to share a delicious recipe from Sri Lanka. Sri Lankan curries tend to be a little different from the North Indian curry’s we’re more used to… They often feature coconut milk and seafood, giving them a fabulous . . . → Read More: Recipe: Crispy Skin Snapper with Sri Lankan Pumpkin Curry, as seen on The Morning Show
This weekend we are very proud to be involved with Lindemans Open Garden at the Australian Garden Show, Sydney. The show is located in Centennial Park, and will run from 5th – 8th September 2013. Every hour, we will be showcasing a delicious, full flavoured and healthy recipe featuring fresh garden produce, and matching it with a delicious Lindemans Early Harvest Wine. So please come down and visit us!
The . . . → Read More: Recipe: Salmon in crispy rice paper, at Lindeman’s Open Garden & The Australian Garden Show, Sydney
Cooking en papillote simply means “cooking in a bag”. It’s fancy French term for a very simple technique – all you need is some baking paper, aluminium foil and some imagination! You can cook any delicate meats such as chicken breast or fillet of pork, but we just love the gentle steam effect it gives to seafood. All the flavour and scent is locked in the bag, and seafood . . . → Read More: Recipe: Salmon en Papillote with Tomato Curry, as seen at Good Food and Wine Show
In Chinese, Sang Choi Bao means “lettuce wraps” and they are usually eaten as part of a celebration or banquet meal. Essentially, you can put almost any filling inside the lettuce leaf, the important thing is the combination of textures. The crisp, cold and fresh leaf should contrast with the sweet warm and delicious filling.
This recipe is perfect for an easy family meal, or to impress your dinner . . . → Read More: Recipe: Seafood Sang Choi Bao, as seen at Good Food and Wine Show