Easy Minestrone

So my body transformation challenge is locked in and ready to go mid-June. I’m somewhat apprehensive but also excited – I usually indulge in too much comfort eating during the cooler months, and so having someone monitor my intake and/or having an element of competitiveness will mean I’m more ready for bikini season towards the…

Truffle Mushroom Pappardelle

I recently decided to splurge on a very luxurious little piece of winter specialty… a humble black truffle from the Madame Truffles  pop up store in Surry Hills, located in the cantina below Pasta Emilia. It set me back about $86 for a 30g little squash-sized ball, and smelled very olive-like in aroma. I carefully hustled the little funghi…

Pasta Emilia

Its been a long while since I ordered pasta out. When you learn how to make pasta yourself at home, you can’t help but laugh at the tomato-laden prawn linguine on the bar bistro menu. Hand-made pasta compared to the horrendous dried pasta I used to use and eat has a characteristic silkiness to it;…

Buffalo Dining Club

If you have been following my Instagram feed you will know that I’m currently not actually in Sydney but Japan! I’ll hopefully get around to editing and reviewing all the photos I took before uploading one massive Asia post to cover Hong Kong and Japan, but in the meantime check out my Instagram feed as…

Bach Eatery

A bach (pron. batch) is a small, iconic Kiwi holiday home or beach house. It makes sense therefore, for there to be a huge surfboard hanging over the open counter top bar looking out onto the street. The small, cosily intimate Bach Eatery is packed to the gills on a Saturday evening, the walls retaining the day’s earlier…

Gnocchi

So in a strange turn of events, I’m posting another recipe after recipe-week, and I’m posting on a Friday. Sydney was lucky enough to have an extra day off on the weekend just gone, so I was mostly out and about enjoying the unusually early arrival of summer weather on my birthday. So much has happened…

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…

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…

Seafood Linguine

For almost a year Sunday dinners at my sister and brother-in-law’s house has become a regular occurrence. All of us are so busy during the week and it’s good to arrange a time where we can catch up over a quiet home-cooked meal. Sunday nights is also usually the night where I can’t be bothered…

Spinach Gnudi, Sage Burnt Butter

You couldn’t have asked for better weather over this four-day Easter long weekend. I’m delighted to say that I’ve spent the majority of this break in hermitage; sleeping-in until midday, leafing leisurely through cookbooks, pilates at home and pottering around the kitchen. Its been a good opportunity for me to take a break from the hustle…

Vegetable Castellane Parmigiane

I’ve never been a believer in diets. Lactose-free, paleo, no chocolate, no gluten or raw; as I have said before, I’m a supporter of everything in moderation. I believe if you deny yourself something, for example, saying that you will eat no chocolate, all you will think about is chocolate 24/7. Personally, some of the…

Pilu

As a very belated birthday present and congratulations on my recent admission as a solicitor to the Supreme Court of NSW, the Sister and her fiance offered to take me out for lunch, as is customary with celebrations involving yours truly. As I have mentioned on previous occasions, I’m much more of a person who…