Diary of a home cook and avid food lover
What do you do when you have an abundance of capsicums in the fridge? Stuff them, of course! Seasonal produce can lead to the creation of many an inventive meal. I wish I was the kind of cook who could conjure up a meal, with complementing textures and a balance of flavours, from whatever I…
Earlier this year I went on a once in a lifetime trip to Japan on the JENESYS 2.0 programme (to read all about it on my first post click here). Part of this involved a trip to regional Japan to experience every day life outside of the bustling, tourist-strewn hub of Tokyo, to spend time with…
People naturally gravitate towards queues. Perhaps it’s curiosity. Or perhaps it’s the intrinsic human need to be where the crowds are, to feel included and in the know. Either way, a queue outside a restaurant indicates more often than not that it is one that you should visit. If you have the time and stomach…
I must confess that prior to beginning the journey of this recipe, I had a slight aversion to (or rather, fear of) sponge cakes, for two main reasons. Reason number 1: The recipe requires the whipping of egg whites. Not that I am scared of this, but rather the lack of a stand-mixer in my kitchen requires a labour…
Street food is my kind of food. Sure, give me a beautiful, three course fine dining meal any day, but take me out for a bowl of fresh, herby, zingy noodle soup or smoky, spiced satay and I’m a happy girl. I’ve developed a kind of aversion to kebabs, though, because I often find them…
Apologies for the unusually long hiatus between this post and my last, I’ve been extremely busy these past few weeks with exams the oh-so-close-but-so-far end of the school term. It’s funny how time passes by so quickly when you’re busy. Last Friday it was my birthday, YAY! And because it was my birthday I was…
There are a lot of choices to make when you eat out at an Italian restaurant. Should you order pizza, or pasta? A salad to cut through the carbs, or perhaps some entrees to start? Do you like your pizza with a thin or thick crust? Pineapple on top? I’d say Italian it always best…
You know those recipes that manage to be fool-proof, fail-safe and crowd-pleasers all at once? The kind that you can whip up with your eyes closed on demand, with whatever ingredients you can manage to find in your fridge? Those recipes fall into two categories, savoury or sweet. While the savoury recipes tend to be…
Earlier this year in March I was privileged enough to have the opportunity to travel to Japan as participant in the Japanese Government’s JENESYS 2.0 Programme. The acronym JENESYS stands for Japan-East Asia Network of Exchange for Students and Youths, with JENESYS 2.0 being the second stage of the project. The project is a youth…
Xiao long bao, those immaculately shaped pork dumplings bursting with steaming hot porky broth, are perhaps the most famous type of dumpling in Sydney. Din Tai Fung offers the holy grail of pork dumplings, with each crafted to a precise weight and diameter and filled with tasty pork marbled with gelatinous bits, have mouths drooling…
Maddie Loves Food 