Overcook a crayfish and you might as well throw it in the bin. Steaming is gentle and allows you to cook the crayfish without it tensing up and going hard and rubbery. Add a few Asian flavours to the mix, some French butter and you got yourself one hell of a dinner. For the Asian … 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
A last minute thing and we dashed out the door heading for the Silk Thai restaurant situated almost on the Mandurah foreshore. A recently opened restaurant with a BYO license, without thinking, without booking we headed for the new eatery to find it was chock a block full of customers, always a good sign. We … Continue reading
Winter time is always good for a rich hearty Malaysian style curry, and no better than a Rendang. Traditionally with beef, but this time we used a lamb shoulder. The shoulder meat is rich and tasty and needs some slow cooking to breakdown the connective tissue and render the fat resulting in a succulently soft … Continue reading
Tozanken is situated on the main street of Grand Hirafu. The que sometime stretches out the building, thats gotta say something about the food. What a great way to beat the cold than a steaming hot bowl of ramen. Roast pork ramen with veggies, slurped down noisily to savour the flavour and aroma. Not sure … Continue reading
Can’t remember where I first had this meal but it was pretty kinda special. So at 3am last night, I thought, I’m gonna make Salmon Chan Chan for dinner ! Typically fish, cooked on a bed on vegetables with a sauce dribbled over the top and steamed. Yechhh I hear you moan. But wait…..it really is yummy. … Continue reading
Fantastic lunch with some lovely condiments, especially the local chillies with sweet soya sauce. Continue reading
