Chili Prawns
Photo by Jun Pang I love dried chilies. Whether I use them whole to flavour a dish or made into a sambal, dried chilies are so under used.
Corn Bread
I could eat corn bread all day. Fresh baked straight from the oven with whipped butter, you could ask for nothing more. This is easier than making bread. No resting time, no proving time, simply make the batter, place into tins and bake. The batter itself takes no longer...
Confit Duck with Roasted Root Veggies
Photo by Jun Pang Confit meat has been the oldest way of preserving proteins for centuries. Before refrigeration, people had to store meat some how. Some salted their meats which draws out moisture inhibiting the growth of bacteria, there fore allowing it to be kept for longer periods of...
Chefs Dinner – Pigs Ears & Speck Pasta
Every now and again my chefs and I treat our selves with a meal before service. Usually it’s left over stuff that would normally hit the bins from specials that might not have performed too well or change of menu and we’re left with ingredients we can’t incorporate into...
Salsa Verde
It is such an amazingly versatile sauce. One of the first sauce I learned in a kitchen were salsas. Not much skill needed here but the skill you learn here is how to balance flavours. In this case acidity. You don’t want this to be over powering in acidity,...
Spaghetti Alle Vongole
I love easy and tasty recipes. People always ask me “so, do you cook at home?”. I do, I love cooking at home, in fact I get a lot of joy cooking for myself. I don’t have difficult customers or ungrateful people to deal with. I can be free in...
Chocolate Fondant
Photo by Jun Pang When I was in Oxford, England I worked in a restaurant run and owned by Raymond Blanc, great French born chef cooking traditional French cuisine in England. I learnt a lot at this place. It taught me to be calm under pressure (eventually). It taught...