From how to cook lobster – from how to kill live lobsters humanely to how to cook lobster tails and recipes for lobster mornay, lobster thermidor and more – to how to cook crustaceans such as crabs, crayfish, yabbies, and prawns, we’ve compiled everything you need to know for cooking perfect shellfish this Christmas. Seafood … Read more
This classic Cambodian omelette recipe with minced pork and prahok or trei proma, two types of Cambodia’s famous fermented fish pastes, can be adapted if you’re not a fan or familiar with the funky pungent flavours that Cambodians love so much. Use fish sauce instead and balance the flavours by serving it with a raw … Read more
Our authentic Cambodian lort cha recipe makes a popular market meal of rice pin noodles – also called silver pin noodles, silver needles and rat’s tail noodles – stir-fried in fish sauce, soy sauce and palm sugar, with garlic, bean sprouts and scallions or chives. Of Cambodian-Chinese origin, this street food favourite is typically served … Read more
The best cookbooks by Australian women chefs, cooks, bakers, and writers include Parwana: Recipes and Stories from an Afghan Kitchen by mother-daughter Farida Ayubi and Durkhanai Ayubi, Use It All by Alex Elliot-Howery and Jaimee Edwards of Sydney café Cornersmith, and Beatrix Bakes by Natalie Paull, the owner-baker of Melbourne bakery Beatrix. If you’re looking … Read more
Our 10 best condiments and the most beloved condiment brands to buy include everything from Hellmans mayonnaise for European dishes and Kewpie mayo for Asian to Lao Gan Ma’s spicy chili crisp and the original Sriracha sauces from Thailand, Koh Loy Si Racha Sauce and Si Racha Phanich, both of which are fantastic on noodles … Read more