Chawan Mushi with Chanterelles crossed to my mind a couple of days ago, when I was still half asleep, taking first sips of my morning coffee.…
Tsukune, in appearance a humble meat patty, is the first thing I order in a yakitori-serving restaurant in Japan because its taste and texture reflect the cook’s skills and/or imagination.…
Every year, when I see first chanterelles on the market, I am looking forward to baking my chanterelle and goat cheese tart, the most delicious way I can…
Most of you probably regularly eat noodles and ground meat (not necessarily together), but would you ever think of combining them in a burger patty? I certainly…
Given my growing interest and experience in Korean cooking, the gimbap – making adventure was inevitable. Especially since last year, when I saw beautiful colourful rice rolls in…
Several years ago, on Wok with Ray, I saw a dish called “torta”. Ground meat in an omelette seemed both an ingenious and appetising idea, so I…
A big affection for chilli peppers combined with preserving addicition leads me every year to new experiments. Chillies rarely disappoint me and this previous summer’s discovery is no…
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…
If you still associate aubergine only with fat-soaked greasy chunks, prepare yourself for a big surprise. This refreshing, light dish doesn’t contain a gram of fat and is one of…