Orange & Cardamom Custard Tart
Photo by Jun PangCustards are probably the first things you learn to make in trade school when it comes to sweets.Trick here is temperature control and the best way around this is usually a double boiler. A double boiler is a bowl above simmering water. This allows for gentle, even...
Pho – Vietnamese Beef Noodle Soup
I started working as a chef in a hotel that is right next door to the Adelaide Central Markets and China Town.As a young chef learning their trade, I could not have asked for anything more. Imagine seeing your states best produce on the walk to work. Can’t get...
Rice Pudding
Photo by Jun PangGrowing up, my grandma, Lola Luz, made rice pudding on very special mornings. They were a little different though!
Wholly Duck!!
Photo by Jun Pang I never used to like duck. I was never around it all that much growing up. Filipinos don’t normally cook with duck so I didn’t really discover it until I was cooking in a commercial kitchen. I assume that most people are the same. Most...
Apple Tart Tatin
Photo by Jun Pang Two simple things I love, warm apple pies and warm apple tart tatins, both served with vanilla ice cream. I grew up eating Granny Smith apples straight from a tree my mate’s dad grew. I love the tartness of these apples, the crunch and the...
Sauteed Mushrooms, Toasted Sour Dough, Poached Eggs and Hollandaise Sauce
I think that breakfast can be the most enjoyable meal of the day.There is nothing better than waking up on an “early-ish” Sunday morning, going to the farmers market and shopping for fresh ingredients like fresh mushrooms, freshly baked bread, eggs fresh from the farm and herbs straight from...