The posts feature recipes that we have gathered and created during our travels, including recipes from The Dish and Weekend Eggs posts.
This Cambodian beef skewers recipe kicks off our series on the best Cambodian barbecue recipes. Called sach ko ang in Khmer, they are typically eaten with pickled vegetables and are a classic late afternoon or early evening snack in Cambodia. Some locals slide the meat off the skewer into the buttered baguette to make a … Read more
Our best Cambodian barbecue recipes include everything from smoky marinated beef skewers and succulent grilled chicken to mouth-watering ribs galore, from grilled pork ribs to aromatic pork spare ribs with star anise, along with barbecue vegetable dishes. Stock the fridge with cold beer and let’s get the barbie going. This post is to introduce a … Read more
This Sichuan style wonton recipe is made for that batch of Sichuan red chilli oil you made. Easy to make, these spicy Sichuanese wontons have a pork filling that’s so perfectly seasoned you could eat them on your own. But why would you want to when you can generously douse them in some homemade chilli … Read more
This Sichuan red chilli oil recipe makes an essential ingredient in Sichuan cooking and the specialties from China’s Sichuan province. It’s simple to make, adds a wallop of flavour to every dish you use it with, and it lasts forever. Although if you’re like us, it won’t be long before you’re making a new batch. … Read more
This sourdough pizza recipe makes a no knead long fermented pizza dough that’s full of flavour. It’s a fantastic way to use up the sourdough starter that you normally discard when you feed your starter. As a result you not only get a great tasting pizza but you get to reduce your kitchen waste in … Read more