These Balinese saté and ayam betutu recipes make classic barbecued Balinese skewers and a traditional dish of chicken or duck (bebek betutu) that is marinated, wrapped in a banana leaf, and steamed. Both require the basa gede Balinese sauce recipe in the last post. In my last post from Indonesia’s Hindu island Bali, I gave you a basa … Read more
Basa gede or Balinese sauce is a classic Balinese spice paste in the tradition of Asian pastes such as Thai curry paste and Cambodian kroeung, commonly used for saté and duck and chicken betutu. While available commercially, it’s best fresh from the mortar and pestle. Here’s an authentic recipe for basa gede or Balinese sauce, courtesy of … Read more
Why would you cook in Tokyo when you can eat out so well is something I’ve been asking myself every day. Tokyo is the first destination of our year-long grand tour where I haven’t cooked. If you’ve been to Tokyo, you can appreciate why. If you haven’t, then read on. One of the huge advantages of … Read more
Cooking with the Countess in Venice should be at the top of your Venice to-do list. A full day spent shopping Rialto markets, doing a Veneto wine tasting, and cooking and eating in the home of Countess Enrica Rocca could just become the most memorable thing you do in Venice. Because it was definitely one … Read more
This bigoli con salsa recipe hails from Venice and is made with wholewheat pasta and a sweet caramelised onion and anchovy sauce, and is sprinkled liberally with parsley. Distinguished by quintessential Venetian flavours, it’s a classic Venetian pasta dish that is deceptively simple and decidedly delicious. This bigoli con salsa recipe is our Venice edition … Read more