Ever tried kimchi – its awesome isn’t it. Just about every sort of vegetable has at some time made it into a kimchi concoction of some sort. A true staple condiment for all Koreans, no meal is complete without it. Enter kimchi stew, another favourite especially through the long cold winter. Its sort of like … Continue reading
Eggplant is nice crispy fried or stewed with a hearty sauce. Steamed eggplant, however is probably great if you’re looking after the calories or trying to eat healthier unless…….its got a kick ass sauce to pour over the top. Let me tell you, I got a kick ass sauce ! Placing the portioned eggplants into … Continue reading
A recent trip to Bali saw us visit Sarong for the first time. Booking is a must, in fact book from home to ensure you dont miss out on one of Bali’s finest. Located close to the beach, Sarong is situated on Jalan Petitenget in Kerobokan. Uncluttered and delightfully sophisticated, the setting and decor offers … Continue reading
With the opening of the Duck Duck Moose Bistro by owners Conrad and Liam, this dynamic pair and Chef Sonny are poised to stir things up in Mandurah. “A culinary experience like no other in the Peel Region” they boast and after two visits to their newly opened restaurants, I think they got it nailed. … Continue reading
Wandering down the main street of Seminyak, one is spoilt for choice for somewhere to eat. Japanese, Chinese, Italian or even Greek the choice is endless. Coming to Indonesia, lets go local I reckon, and Ginger Moon, smack in the middle of the appropriately nicknamed “Eat Street” was a startling find. Not a big restaurant, … Continue reading
Another business trip to Melbourne and the highlight is finding new and exciting restaurants. Situated in Box Hill, Melbourne’s Chinatown of the East, Sut and Wine bar is a cosy funky little restaurant specialising in Korean BBQ and hot pot. Packed to the rafters like any good eatery, this was no exception. Quickly seated to … Continue reading
Hainanese chicken rice is a dish of Chinese origin, and is most commonly associated with Hainanese, Malaysian and Singaporean cuisines. Simply put, the chicken is prepared in traditional Hainanese methods which involves steeping the entire chicken at sub-boiling temperatures in a chicken bone stock. The chicken is eventually served cold, with a bowl of the … Continue reading
