How to Make Whole Cabbage Kimchi

Kimchi is a staple of Korean cuisine for a reason. It is perhaps an acquired taste, in that its fermented nature can make its flavour profile incredibly powerful. When made correctly, and fermented for the right amount of time, there are very few things that reach the same depth of flavour as kimchi, and very... Continue Reading →

One-Pot Light Beef Stew

In the colder months I love to make stews. Not only are they a great way to warm you up, but they are also packed with flavour and incredibly easy to make. Due to the cuts of meat you generally use for a beef stew, they are also nice and cheap and can be used... Continue Reading →

Banana Prawns with Watermelon and Mango Salad

Watermelon salad can be a tricky beast. I see a lot of restaurants adding things like feta or other cheeses to try to add richness to watermelon salads, which I think is a mistake, as it takes away from how refreshing watermelon is. While this salad has prawns as a central protein, I like to... Continue Reading →

Lasagne with Creamy Bechamel Sauce

Lasagne is one of the all-time classics for a reason. It is rich, creamy, packed with flavour and is a lot of fun to put together. You'll never go back to microwave lasagnes after this one, trust me. A lasagne has three key components: the lasagne sheets, the bechamel, and the bolognese. This recipe uses... Continue Reading →

Coconut Chicken with Flavoured Rice

This coconut chicken recipe is one of the first proper meals I ever cooked. I was about 12 or 13 when I made it the first time and I was surprised at how well the flavours permeated the chicken.  Being that I've come a long way since that age, this recipe has undergone a couple... Continue Reading →

Tonkotsu Ramen with Bok Choy

If you're a fan of ramen then you have no doubt had the tonkotsu variety at some point. It is definitely my favourite form of ramen as the broth has a distinct, rich subtlety to it that some of the miso-based broths tend to overpower — I still love miso broth as well, don't get... Continue Reading →

Chashu Pork — For Tonkotsu Ramen

I could eat ramen all day, every day until the sun explodes from heat death, wiping out the entire solar system in the process. Perhaps that is a little extreme, but I do really love ramen. I also love the chashu pork that goes with it. For a long time though, I couldn't find a... Continue Reading →

Chicken and Mixed-Mushroom Risotto

Risotto can be scary. When training apprentices I would always like to see how they handled a risotto because it tests a lot of skills. It tests their attention to detail, their ability to season and balance correctly and it shows whether or not a chef cares about their food. This chicken and mixed mushroom... Continue Reading →

Spicy Thai Beef Salad

When the weather starts to warm up, I always enjoy the shift from the heavier, creamier winter flavours to the light and fragrant summer dishes. Thai beef salad is something I always keep in my back pocket for hot days. The refreshing sour hit from the lime dressing, along with the heat of the chilli... Continue Reading →

Well-Balanced Bolognese Sauce — Restaurant-Style

Bolognese is one of those 'easy to learn, hard to master' kind of things. A lot of bolognese recipes seem to lack something. Whether it's too dry and doesn't cover your pasta or it's too acidic or too salty, a lot of the time it just isn't quite balanced. This recipe aims for balance in... Continue Reading →

Create a website or blog at

Up ↑