Here is my take on the traditional Korean noodle dish Japchae. It’s a beautifully light noodle dish with a wonderful sweet and salty flavour. The noodles are made from sweet potato starch which is a great alternative to the usually wheat or rice based noodle. The semi-transparent appearance and slightly chewy texture off the noodle make a great base for a multitude of toppings. Everything in the dish should be cooked separately before combining, it takes a bit of preparation but persevere it’s well worth it in the end.
There was once a time when I could spend a whole afternoon in the kitchen. Uninterrupted. Undistracted. These days I’m lucky if my culinary forays last more than forty-five minutes. My pots are often found upturned on the kitchen floor and my wooden spoons now have a double life; used sometimes to stir the evening meal and at other times as drumsticks, held in our sons tiny hands as they tap away a happy rhythm.
This recipe was a collective labour of love. Very appropriate given that the people cooking it, that very morning were just newly engaged! This groom-to-be proposed to his Aussie belle, then leap from bed in search of a good solid shoulder of pork like the good hunter-gatherer that he is. Next thing we know he’s rapping on our door at 8.30am armed with pork, spices, a BBQ, some wood chips and a very fresh fiancé! Naturally congratulations ensued and subsequently the BBQ
These delicious and saucy ribs will make your mouth water, we combined beautifully soft broiled beef ribs with a fresh palate cleansing broad bean and radish salad that evokes feelings of summer and time with family or friends around the table with plates of lovingly prepared food.
If you’re a big zucchini fan like me, then you’ll have been enjoying the abundance of them around at the moment. I’ve been heading down to my local farmers market to pick up beautiful fresh ones of varying shapes, sizes and colour. Zucchinis are amazingly versatile and can be added to a wide ranges of meals – but in this recipe In this recipe, zucchinis are the star of the show.
This recipe came from a recent obsession with Southern US barbecue. I’ve written before about the pseudo meat-monks that will religiously tend a fire from dawn till dusk. This recipe recreates that flavour with a style of worship that is much more hands off. An overnight spice rub and a two hour smoke creates a beautiful exterior and it is finished in the oven, low and slow, for much easier temperature control.
The group of desks I sit at can sometimes get heated. When you have a Frenchman, a Northlander, a Chicagoan, a Chinese Kiwi, a Hamiltonian and a Westie all within arguing distance there can be some pretty steep opinion gradients. But we found one thing we can agree on. Paul mentioned his native city Chicago’s signature food, deep dish pizza, and after initially asking if he was sure it wasn’t deep fried, we did some googling and our eyes glazed over.
- Whittaker's Chocolate
- spelt flour
- rye flour
- Rice & Grains
- Pulses & Legumes
- Pasta & Noodles
- Nuts & Seeds
- ice cream
- Green tomatoes
- full cream milk
- Fish & Seafood
- Dutch process cocoa