This Southeast Asian pesto recipe makes an easy Asian style Italian pesto that you can stir through pastas or noodles, such as soba or udon, use as a salad dressing (potato salad is perfect), drizzle onto barbecue meats or skewers, dollop on Southeast Asian soups, spread onto Vietnamese banh mi or Cambodian num pang or … 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 natang recipe makes an addictively delicious Cambodian dip of minced pork, coconut cream and peanuts that’s made to be eaten with homemade crispy rice cakes, which in turn are intended to use up the rice that sticks to the bottom of a pot or use up any leftover rice. Since I made this Cambodian … Read more
Ever since I first tried truffles in a restaurant in Zurich, I get excited when the Northern Hemisphere winter comes around and I can look forward to fresh black winter truffles. Many years ago, when I worked in publishing in Sydney, my right-hand-man had a rather tempestuous relationship with his girlfriend who was head chef for … Read more
I have a confession: I adore dulce de leche, Argentina’s very special version of milk caramel. And this is really saying something, because I’m not the kind of person who obsesses over chocolate or gets cravings for sugary treats. Another confession: I’ve been known to spend three months in Italy and not lick a single … Read more