Honey Miso Coconut Cream Mussels

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.

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Rockling in Garlic and Capsicum Infused Olive Oil

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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.

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Soya Bean Paste Pasta with Medley of Cherry Tomatoes

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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!

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Sweet and Sour Pork 2.0

I love sweet and sour pork! It is hands down my favourite Chinese dish, when it’s done right. Unfortunately, most of the time, the pork is too tough and the sauce is too sweet. This is my take on it, with the pork guaranteed to crunch and the sauce / salsa a nice balance of sweet and sour.

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Homemade Cherry Tomato Soup

I am a big fan of homemade tomato soup. Its full of tangy, sweet, salty goodness. Not to mention the loads of vitamins and anti oxidants. Using cherry tomatoes have 2 main advantages – It tastes more crisp (you’ll know what I mean when you try it!) and its alot more convenient. No slicing and dicing. Its a pretty fast recipe to whip up when you need that soup fix!


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