Cambodia #2, rice, the sustainer
Rice is the cornerstone of the Khmer diet and widespread production puts Cambodia among the top rice growing countries in the world. It was the end of the rainy season … Continue reading
Almond Breakfast Risotto
I’m easily bored by breakfast. It’s the one meal of the day when I wish I had an in-house genie to to whisk me to Paris for the perfect croissant … Continue reading
Baked Yoghurt Rice with Chicken
I have a kitchen bookcase dedicated to cookbooks. I confess to also having overflow in second and third locations. New publications need to pass close scrutiny before they win a … Continue reading
Lemon Ginger Rice, Red Peanuts and Curry Leaves
I love steamed rice, plain steamed rice. We treat it like fast food in our house. Until recently, if all else failed, steamed basmati rice topped with a dollop of … Continue reading
Nasi Goreng
Australia’s place in Asia has well and truly been cemented by our embrace of her food. Stir fried meals are the mainstay of week night meals for busy Aussie cooks … Continue reading
Sticky Black Rice with Ginger Syrup
I always sit up and take notice when a cafe breakfast menu offers something over and above the usual eggs/bacon/pancakes and muesli choices. I’d much rather be able to choose … Continue reading
Lemony Pilau with Toasted Pinenuts
There are several varieties of rice on my pantry shelf, but I confess to falling off the locavore wagon when it comes to this wondrous grain because the irrigation of … Continue reading
Saffron Rice Pudding, Slow Roasted Plums
Rice pudding has warm and fuzzy connotations for me. Whenever my Mum baked a roast dinner she would put a simple English style baked rice pudding in the bottom of … Continue reading
Stuffed Red Romano Peppers
Heralding the arrival of autumn, the produce shelves are groaning with sweet peppers, fire engine red and yellow lime green, sunset hues of orange and gold. Long, skinny and curvaceous, … Continue reading
Arroz Nero
Squid ink is a curious substance. Used by the squid primarily as a “smoke screen” to escape from predators, it’s dense blackness lends a dramatic colour and subtle flavour of … Continue reading
Dolmades, my way
I consider myself a dab hand at making dolmades. I cannot claim any advantage based on ethnicity, but I do have lots and lots of experience. I have always cooked … Continue reading
Tess Kiros’ Dolmades
I have rolled thousands of dolmades in my cooking career, but never before have I filled them with meat. Pickled vine leaves rolled into a cigar shape with a herb … Continue reading
Simple Ginger Congee
High winds in Melbourne during the springtime herald the onset of hay fever season. My eyes itch, my sinuses throb and I sneeze, repeatedly. Desperately in need of nurturing, I … Continue reading
My Aussie style outback sushi
We Melbournians revel in our multicultural community. At home, sushi bars are as common as hamburger joints. I soon get tired of barbecues when we’re on the road, so I … Continue reading
Please Pass the Recipe 