Duck Breast Poached in Red Master Stock
I like to eat duck much more than I like to prepare it. It’s not lack of experience, I just don’t feel confident cooking duck, because in the past my … Continue reading
April 9, 2015 · 16 Comments
Chinese style braised beef short ribs
A significant proportion of Melbourne’s population has Chinese heritage. Some date the migration of their Chinese ancestors back to the gold rush era of the 1860s, but most have come … Continue reading
October 23, 2014 · 30 Comments
Please Pass the Recipe 