Since I posted the photo of these fish cakes on my Facebook page and on Instagram yesterday, I’ve had quite a few people ask me for the recipe. Obviously fish cakes are a pretty popular – and why not? They’re easy to make and very tasty!
This is a recipe from the Chiang Mai Thai Cookery School in Chiang Mai, Thailand that I went to quite a few years ago now. You could attend for one, two or three days, but my friend and I were the only hard core ones that stayed for Read more
I’ve cooked a few Asian-style mussels in my time but I have to say, this is the best recipe I’ve found. I just love the big bold flavour of the salted black beans. Never ever overcook mussels – they should be served plump and juicy – in the first stage of cooking when you steam them open, watch them carefully and take each one of them out of the water as soon as they open, otherwise they’ll be overcooked when Read more
I love oysters – oh, so much! Mostly, I just eat them natural – not even any lemon juice – and it absolutely horrifies me that some people waste good oysters cooking them Kilpatrick – AUGH!!!! But sometimes, when I’m entertaining, I’ll make them this way – it’s a Neil Perry recipe that I’ve had for years. The oysters are only steamed for a mere two minutes so they’re only just cooked – it’s a good compromise for people who prefer their oysters raw and those that like them cooked. Make sure Read more
This is a relatively easy, tasty dish. I got the base recipe from a magazine a while ago. It’s a good one for dinner parties as you can cook the duck legs during the day and get the cabbage mixture started early and just finish off the cooking when you want to serve. You should really start the night before by marinating the duck legs and soaking your Read more
I am the biggest chicken wing fan EVER – I could eat them every day, and often eat a kilo at a time! This recipe is simple and good, and a change to the usual Asian marinades. Perfect for a tasty snack or entrée. Read more
In short, I love Luke Nguyen’s food. I’ve always been a fan, ever since I dined at his original Red Lantern restaurant in Crown Street, Surry Hills, all those years ago, before he became the TV celebrity he is these days. I was lucky enough to meet him that day. As well as being happy and friendly, it was obvious that he was passionate about the restaurant and his food. Once I bought the first cookbook featuring Luke’s recipes, ‘Secrets of the Red Lantern’, I was hooked. Everything I cooked from the book was Read more
This is a really tasty, easy dish that’s great to serve on a hot day, or when you feel like a lighter meal. I got the original recipe from my friend Christina Soong and I’ve made a few variations to it. The pork balls are so tasty – I’ve added fresh herbs and cook them in the oven. Don’t try to get all healthy and use Read more
Last year I went on a tour of Vietnam with Luke Nguyen. Luke hosts these trips twice a year, and it was a fantastic experience. One thing he taught us was how to make the perfect, restaurant-quality cold roll. In fact, he made our small group make the cold rolls for a dinner for 140 people – the first night of Read more
Here’s a great recipe by Greg Malouf!
Prawns: 18 king prawns, shelled, tail on, 1.5 Tbsp Ras el Hanout.
Ras el Hanout: (If you can’t be bothered making this yourself, you can buy jars of Greg Malouf’s Ras el Hanout online). 6 cardamom pods – seeds only, roasted and crushed, Half tsp black peppercorns, roasted and crushed, Read more
This recipe is a Peter Evans recipe. It’s a really good dinner party dish and easy to prepare. You can braise the fennel, make the sauce and the pea puree in Read more