Quick Kimchi Like this recipe? You’ll love my online Asian home cooking class inspired by Cheong Liew! Kimchi, Korean spicy pickled cabbage, is a great side dish with almost anything. Cabbage ferments quickly, especially if you start it off at room temperature for a day. Kimchi is even delicious eaten as soon it’s made, without […]
Piadina Romagnola Learn to Make Piadina at Casa Artusi in Romagna on my Small Group Italian Food & Wine Tour Everywhere you go in Romagna, you’re served this flatbread. I was taught to make it by a local lady at Casa Artusi in Forlimpopoli, a cooking school and foundation dedicated to the work of Italy’s […]
How To Make Garganelli Pasta Join my Small Group Food & Wine Tours to Emilia-Romagna, Home of Garganelli Pasta Emilia-Romagna is the home of rich egg pasta, with 1 egg used for every 100g (3½oz) of flour to create pasta sheets that are then cut into an endless variety of shapes. Garganelli are similar to […]
Rösti Discover more Swiss regional specialties on my small group food & wine tour of Switzerland! Talking about a ‘potato’ rösti in Switzerland is redundant (like ‘cheese’ fondue) as there’s only one type of true rösti and it’s made from potato. Swiss menus don’t generally offer much for vegetarians, but most have rösti with either […]
Nuoc Mam Cham Like this recipe? You’ll love my online Vietnamese cooking class inspired by Mark Jensen! https://youtu.be/aQCp4u3QVGo Fish sauce is the essential condiment in Vietnamese cooking, as salt and pepper are in the west. A bottle sits on the table at every meal and at its simplest it’s poured straight from that bottle. A […]
Sambal Goreng (Fried Chilli Paste) Like this recipe? You’ll love my online Singaporean cooking class! https://youtu.be/IHdQF4za4nw I love having good condiments on hand to add flavour to quick and easy meals. In Southeast Asia that’s often a sambal, and sambal goreng is one of the easiest and tastiest. Sambal means ‘chilli’ and goreng means ‘fried’ […]
Salmoriglio Join my food & wine tour to Southern Italy to discover more Italian regional specialties! https://youtu.be/LhE0c5Ho3Pk Salmoriglio is a simple southern Italian sauce based on olive oil, lemon, garlic and herbs, traditionally oregano. Parsley is often included and sometimes a little finely chopped rosemary or thyme, some recipes add a little anchovy too. Most […]
Romesco Sauce Like this recipe? You’ll love my online Spanish cooking class! Originating in the region of Catalonia, romesco sauce is one of Spain’s most popular sauces with as many variations as there are cooks. It’s very versatile, especially popular with seafood but also delicious with poultry and red meat. The essential ingredients are nuts, […]
Nyonya Curry Paste Like this recipe? You’ll love my online Singaporean cooking class! My Singaporean friend, Audra Morrice, taught me to make this classic Nyonya curry paste. She explained that it can be tricky making curry pastes in a smaller quantity than this, so it’s best to make the full amount then, if you don’t […]
How to Make Tamarind Liquid Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes https://youtu.be/UUEmnoZaF9g Tamarind is a podded fruit that grows on large trees. It adds a deliciously tangy note to many Asian dishes. For a whole 225g block (about ¾ cup) of tamarind pulp you’ll need 1½ cups […]
