I’m addicted to penne arrabiata, I love the rich tomato flavor, bite of the chili and tang of the olives. As with so many dishes, it’s all about the sauce. The other great thing about this dish is that it is quick to prepare, very handy for those days where you want something tasty but … Continue reading Gnocchi Arrabiata
Thanks to the internet and its endless obsession with bacon I have discovered bacon jam. However it wasn't much of a surprise to find that bacon jam is not jam in the traditional sense. It is actually caramelised onion with bacon. If you have a tried and trusted caramelised onion recipe, try adding bacon to … Continue reading Five Spice Bacon Jam
Perfect BBQ ribs have become immensely popular, so many places are now serving god ribs in Perth compared to the one or two a few years back. Having said that, there are also some really average ribs out there so it is good to know how to make succulent, melt in your mouth, drool-worthy ribs … Continue reading BBQ Pork Ribs
We stayed in this year for Valentine's Day and cooked our own dinner. The name of this dish pays homage to the fish truck that we've seen on Stirling Highway near the University of Western Australia that used to advertise their salmon fillets as Sexy Salmon every weekend. It used to be our landmark and … Continue reading Sexy Salmon
One of the snacks I grew up with was curry puffs. They weren't always around as they are labour intensive and can be fiddly to make in the warmer months as the butter shortcrust pastry is temperature sensitive. There are recipes where a combination of water and oil pastry are used to create a flaked pastry … Continue reading Curry Puffs
I’ve been hearing about how good sous vide is as a technique for cooking fish, apparently it is one of those meals you *have to try* if you own a sous vide machine. I bought a Sansaire (https://sansaire.com/) and searing torch in 2015 and still hadn’t gotten around to trying fish. So, to fix this, … Continue reading Buttery Salmon with Soba Noodles
I get horribly confused by the use of roast pork and bbq pork on the menus of Chinese Restaurants. It makes no sense to me and I don't know whether they refer to char siu or siu yuk. I check or order by the Cantonese name of the dish, although this is possible if the … Continue reading Siu Yuk (Roast Pork)
When I was growing up making satay took two days. One day for pounding herbs and spices in a mortar and pestle into a marinade for the meat. The second day was for skewering pieces of meat on satay sticks as the aroma of the peanut satay sauce held up the hot summer air. It was labour intensive and time consuming but the pay off was worth it as you bit into the spiced meat drowned in the tangy sweet and spicy peanut sauce. I grew up with a mix of lamb and beef satays.