Quick, easy and fun bacon recipe that’s guaranteed to be a hit!
This is a really fun and simple recipe for kids and adults alike! Goes well as a topping for fish, scallops or as a jam for your toast! Make it in advance and keep it in the fridge to use when needed.
There’s just something very comforting for me when it comes to french onion soup. While I love the traditional recipe, I wanted to give my version deeper flavors and also a sophisticated finishing taste with the use of good Japanese Whiskey. Perfect for a rainy days and cold nights!
Australian blue mussels are the best! Tender, succulent and sweet, it beats those from NZ by a mile! The honey miso coconut cream sauce provides a unique complement that is sure to be a hit.
Inspired by my Mother In Law’s recipe for cooking lobster, this is my take on Lobster Rolls. Flavorful bites of sweet lobster meat wrapped with a crunchy exterior, its guaranteed to be a hit!
This is a yummy, economical treat / side dish that is worth the slightly troublesome steps required. Crispy on the outside, fluffy on the inside and packed with flavor! Guaranteed to be a hit with adults and kids alike. Best of all, you can easily store these and just heat it up in the oven!
Decided to try a hybrid variation of the confit and sous vide cooking technique on fish just to see what would happen. Turned out pretty good with an interesting texture for the fish. A straightforward and easy recipe to whip up. The main thing you need is a medium heavy bottom non stick pan with a lid.
I only recently managed to get my hands on black garlic and I am hooked! It really is an amazing ingredient and it seems to seriously elevate the taste of most dishes it is introduced to. Bacon and prawns are a well known pair, but with black garlic? Seriously good.
I love oxtail! With patience and love, you can transform this under appreciated cut of meat into a luxurious comfort food. This recipe is simple and the ingredients are economical. While it does takes a bit more time it is hands down the best version of oxtail I’ve had.
While there are several places serving up Japanese pasta, I haven’t come across any that incorporates Chinese sauces into pasta. This is my take on it using one of my favorite Chinese sauces, the soya bean paste. The paste, incorporated with sour cream and mustard, adds depth and smokiness to the pasta. The cherry tomatoes add color, crunch and tartness to balance it all off. Serve with pan seared fish on the side for a more complete meal. A simple and fuss free recipe!
Was introduced to this dish in Singapore where they used the oil from frying up steaks to make fried rice. Haven’t manage to come across this elsewhere so decided to make my own version. Be warned! It is a guilty treat!
FromHeadToPlate 