Peppery Turmeric and Lemongrass Chicken
Marinades and spice rubs can make or break meat grilled on the BBQ and there is no better place to look for inspiring flavours than the street food of SE … Continue reading
Perfectly crispy roasted pork belly
In culinary terms, roasting is the application of indirect dry heat to food. Man has been cooking meat this way since he first learned to make fire. Archeologists have found … Continue reading
“Cajun” Spice Mix
I hope it’s just the winter blues that are clouding my brain, creating a fog that’s slowing down my writing process. If I was writing with a pen, on paper, … Continue reading
April Cookbook Guru “The New Book of Middle Eastern Food”
Cooking with Claudia My stained and battered copy of Claudia Roden’s “The New Book of Middle Eastern Food” has been in constant use in my kitchen for at least 20 … Continue reading
Tandoori Chicken
It’s hard to beat the flavour of meat that has been grilled over hot coals, and balmy summer evenings in Melbourne means the barbeque is being put to good use. … Continue reading
Grilled Lemongrass Pork
I have an insatiable appetite for cookery books. I learned the basics as a child from my Mum and Grandmas in kitchens totally devoid of machines or recipe books. From … Continue reading
Orange and Fennel Seed Pork Skewers
Spring was cold and wet this year just a continuation of winter really. In the second week of December, you can count on one hand the number of sunny days … Continue reading
Tandoori Marinade
One of the joys of eating in an Indian restaurant is the meat that is cooked in a tandoor, a traditional clay oven . The traditional bright red marinade … Continue reading
LIP LICKING, FIVE SPICE CHICKEN
This fantastic marinade elevates chicken to the sublime. Chinese Five Spice mix, which is a blend of star anise, fennel seeds, cassia bark, Szechwan peppercorns and cloves marries perfectly with … Continue reading
Please Pass the Recipe 