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Burnished roast chicken with Burnt Lemon Gravy

Burnished roast chicken with Burnt Lemon Gravy

Crispy skin, succulent chicken. That’s what you’ll end up with by following this recipe by Matt Preston from his Cook Book. I’ve made it many times because it’s easy, and doesn’t require many ingredients. It’s not quick though. For best...
Tagliata Steak

Tagliata Steak

Borrowed from Heston Blumenthal’s recipe as demonstrated on MasterChef Australia. It’s quick, easy and delicious. Make sure the pan is really hot to get that nice crust on the steak. Ingredients 2 x 300g beef sirloin (Porterhouse) steaks, such as Wagyu, at...
Red Wine Sauces

Red Wine Sauces

Here are two of my favourite red wine sauce or jus recipes. I usually make this for steak but you can serve it with pretty much anything. Both of these can be made in advance. Red wine and shallot sauce This is from the Marco Pierre-White recipe called, “Scotch...
Ocean Trout Sumiso

Ocean Trout Sumiso

This delicious Japanese-inspired recipe is from Matt Preston. I takes a bit of time to prepare, so allow time for that. You may substitute salmon for ocean trout. Serves 2Cool time: allow time for the sauce to cool, and 1 hour to marinate beforehand. Ingredients 2 x...
Chinese Chicken Broth Recipe

Chinese Chicken Broth Recipe

Chinese Chicken Broth is not only delicious, it’s good for you! It helps bolster your immune system. My Dad used to make this for us when we were kids, as did my grandma when were ill. So here’s a recipe I’ve been cooking a lot recently. It’s...

Hong Kong, August 2008

I’m sitting at Hong Kong airport, connected via the Free WiFi service. I just had one of the best Chinese meals I’ve ever had at the Sham Shui Po district. Friends of the family (Michael, Daniel and CK) were kind enough to show me around most of the day,...