With this curry you needn’t worry about fat content, calories or a – typically Indian – neverending list of ingredients. The recipe is so simple, I…
“Sprinkling” would be the closest translation of “furikake”, though I guess “topping” sounds more correct. Furikake ふりかけ(“furikakeru” means “to sprinkle” is one of those Japanese food inventions that merits to…
Not so long ago putting canned tuna into a soup would have never crossed my mind. Yet, together with “scary” tofu and matured, very sour…
I grew up without the slightest idea of what squid tasted like and when I finally had a chance to eat it, I fell in love with…
The abundance of chives and green onion on my balcony garden has led me once more to look for new dish ideas. As a result I found…
Forget all you have ever heard about scallops having a fragile taste or being easily spoilt by strong and hot seasoning. This fiery dish, bursting with bold flavours – like every Thai…
It has been five months since I bought Thai Food by David Thompson, a renowned Australian chef. As much as I was thrilled to own and…
I rarely boast, but I must say I consider these maki sushi as one of the best fusion creations in my life (and at the same time maybe…
High quality, raw tuna is one of the most delicious fish treats I can imagine. Unfortunately, I don’t have access to excellent quality product and usually pan-grill tuna steaks, keeping…
Maki sushi, even though quite frequent on my table, tend to disappear before I even think about taking a photograph. They are quick, versatile, easy to experiment with and,…