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Special fried rice. Why is it so special? It just is, that’s why.
This cracking way to use up extra Christmas ham (that you will probably want to book mark for next year) is based on the Aussie-Chinese take away restaurant classic – the special fried rice. Why is it called special fried rice? I am not really sure, but maybe it had the little pink shrimpy things…
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Steamed pork rib with black beans
There is not much I do not enjoy about the yum cha (dumpling) table. Normally I would write a few more words to introduce a recipe. Not today. This Christmas thing makes a chef’s life too bloody busy STEAMED PORK RIBS WITH BLACK BEANS, STICKY RICE AND A FEW OTHER DUMPLING HOUSE GOODIES 500g…
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Grilled seafood with garlicky butter sauce while the kids are away
A simple, three-step recipe for a damn fine night with your one and only while the children are absent on school camp. 1. Ship the children off to school camp. It is important to remember that this involves more than just sending your offspring to their place of learning (yes, that’s questionable but we’ll get…
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Venison, root vegetable and stout stew… and navigating a camp kitchen
Our recent trip to NZ had very slight undertones (subtle as a slap in the face with a wet fish) of cooking and/or eating whatever local produce the frozen, undulating, sheep dotted, river covered landscape could offer. This day we were making our way back to Methven, and the company of our good friends Troppo…
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Braised lamb cutlets with bubble-and-swede… and a couple of things that grow really well on the south island of New Zealand
Yeah, I know right. Who uses lamb cutlets for braising? Well, in the south island of New Zealand where the sheep population grossly outweighs that of the humans*, lamb cutlets are cheap as bro, so today I would do whatever the heck I wanted with them. Also, what is this whole bubble-and-swede thing, you ask?…
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