I was going through some old holiday photos in Thailand the other day which made me realise how much I miss all of the beautiful flavorful Thai dishes. I also realized how long it been since I ate proper Thai food as many of the take away places don’t serve authentic Thai dishes. Let me tell you that when I was is Thailand there wasn’t a carrot in sight!
So to fill my tummy with some delicious food I decided it was time to whip up some dishes at . . . → Read More: Sammy’s Thai Stir Fried Pork Belly (dry style with Red Curry Paste), as seen on The Morning Show
Chloe asks: what recipes would you recommend for people with iron deficiency? I’m struggling to find recipes!
Bella answers: Iron deficiency seems to be very common, with almost 20% of women, 50% of pregnant women, and 3% of men suffering from this condition. If you have a medical issue then you should definitely see your GP for professional help…. But I do have some info and a delicious iron boosting recipe for you!
There are 2 different types of iron. Heme iron is abundant in meat, fish and poultry and . . . → Read More: Bella’s Iron deficiency Busting Beef and Edamame Salad with Korean Noodles, as seen on Lifestyle Food
We’re all about inspiring every Aussie out there to reconnect with their family traditions and heritage through food.
Often, we’ve somewhat lost connection to our blood backgrounds, sometimes because our families came to Australia several generations ago and we’ve let go of some of our traditions. Some people no longer speak the language or follow many cultural traditions, but no matter who you are or where your blood came from, we ALL remember 1 thing with fondness and nostalgia… the food!
Whether your ancestors came from Greece, Scotland, China or . . . → Read More: Bella’s Cantonese Family Favourite: Chicken Corn Soup, as seen on The Morning Show
Wow, this MKR is full of drama at the moment isn’t it?! Chloe & Kelly get inspired by michellin starred cuisine with their poached chicken in mushroom broth… this dish has loads of home-style potential and we’ve recreated it with some simple ingredients, all available at your local supermarket.
The girls used chicken breasts and skin (we see it’s Lilydale free range, it makes us happy to see MKR is supporting happy healthy chooks!) for their dish, but in our recipe we’re using the whole bird. We’re pulling . . . → Read More: Bella’s poached chicken in shitake broth with enoki, as seen on Sunrise
On last week’s show we made a giant slab of pork for our traditional Italian porchetta… so this week we’re going vegan for a change! Plus, this recipe is gluten free and lactose free so it’s a fantastic dish for anyone who’s got tummy issues.
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 . . . → Read More: Bella’s Vegan Sang Choi Bao, as seen on The Morning Show
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 pandan juice is the key to a perfect pudding. Traditionally called “Khanom Thuay”, are made in little porcelain cups and . . . → 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 also because it can withstand the heat. Extra Light olive oil is light in flavour, making it a great neutral . . . → 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 freeze the tuna before you cut it, as it will let you cut it into a perfect dice (even if . . . → 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, or failing that, have them propped in specially made cast iron frames.
The Mortar and Pestle comes in so many . . . → 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 pieces, if you can find them) Bertolli Extra Light Olive Oil, for brushing 12 soft lettuce leaves
Nuoc Cham Dipping . . . → Read More: Recipe: Vietnamese Lemongrass Prawn Skewers, as seen at Good Food and Wine Show