Baked macadamia-crusted fish fillets

To think it has been almost four months since my last post! I honestly didn’t think it had been that long, but the evidence was there when I saw my most recent post was from January 9th. Its been a whirlwind of events since then, with the pace at work ramping up, wedding venue hunting…

Dinner with Marley Spoon: Lamb Polpette

I had a bit of a meltdown a couple of months ago. One evening at home – I can’t remember if it was in the kitchen or snuggled up on the sofa watching Netflix – but in any case it was after dinner, I asked Night Owl that age-old question of “What would you like for dinner tomorrow night?”…

Mushroom Pâté

Night Owl was telling me about a girl she works with who once was slathering pâté on bread for lunch, but who refused to believe that pâté was made of liver, because “liver is gross” or something along those lines. Night Owl – who loves her offal – viewed her comment with a large dose of incredulity, whereas…

Hot & Sour Soup

I am not quite sure what’s wrong with me, but every time the weather turns warm I get overwhelming cravings for hot food. A ridiculous need for a big, steaming bowl of rich ramen often pops up, and one too often I’ve given in to the pestering in my head, sweating and gasping for breath…

Handmade Pasta & Red Wine Bolognese

I’ve never been able to relate to people who cook and eat for the mere purpose of sustaining their bodies. I will go so far as to say that what I cook and eat links directly to my emotional wellbeing; there are days and evenings where my schedule gets away from me and yoghurt and…

Culinary Tales

It’s too natural to hear people complain and mutter every day about the things around us: the state of Australian politics, how the trains are broken down or behind schedule, how expensive fruit and vegetables are, the price of petrol, increasing housing prices, and our dilemma that we can no longer have berry smoothies for breakfast after a raspberry…

Beef & Beer Masterclass @ Mumu Grill

I remember my very first good steak like it was yesterday. It was at a law school function, funnily enough – as I’ve always found that food mass-produced for functions with your alternate style of serving tends to come out average at best. Before this time, I had only ever had your usual rump and sirloin…

Smoky Pulled Pork

I remember when pulled pork first started coming out on menus, I found it quite funny. Because “pulled’ just means shredded, yet it seems to be a verb restricted only to pork. You don’t have pulled chicken, pulled lamb, or pulled beef do you? No, you have shredded chicken, slow-cooked lamb, and slow-cooked beef. It’s…

Pork, Cider & Apples

There are few things better after a long day at work than a home-cooked dinner and a bottle of chilled apple cider. I’m not particularly a fan of drinking very sweet ciders such as Rekorderlig and Somersby straight up, preferring James Squire’s Orchard Crush or Bilpin that has more of a tang and slight acidic…

Chimichurri Bean Salad

My ideal temperature is about 27 degrees Celcius. If the weekend is coming up and the Bureau of Meterology is telling me that it’s going to be that temperature on the weekend, do you know the first thing I think of? That’s right – beach. If you’re on my Instagram, you will know that my favourite…

Mars Bar Cookies

If you put me in front of the single chocolate bar section of the confectionary aisle, there are actually very few choices I would go for. Sure, invite me to dip my hand into a box of Cadbury’s Favourites or Mars’ Celebrations and I’ll go bananas – but they are all the fun-sized chocolates that…

Slow-cooked lamb pasta with basil pesto

It took me some time to be introduced to the pleasures of eating lamb. Growing up in a Taiwanese household, lamb is not a regular ingredient in traditional Taiwanese cuisine; pork and chicken are more common. My first taste of lamb wasn’t particularly pleasant either – a tough and rather pungent-tasting roast at my Year…