Tag: mushroom
Chinese Mushroom
A very important part of Chinese cooking is to perfect an equation which has a complexity of smells, flavours and textures, just like cuisines from all over the world. Traditional Chinese food (not that crap you get at Mr. Chow’s or Kylie Kwong) focuses heavily on the texture. Concepts such as...
A Tavola
A Tavola is one of the loveliest, sexiest Italian eateries I’ve encountered in a city already spoilt for choice. On a busy street, chef-owner Eugenio Maiale gives reason to pause for house-made pasta and the timeless pleasure of unfussy Italian dishes.
The complimentary focaccia is pulled from...
My variation of Borscht
“Hot borscht, the kind most popular in the majority of cultures is a hearty soup with many common optional ingredients, depending on the cuisine, including various vegetables (beans, cabbage, carrots, cucumber, potatoes, onions, or tomatoes), mushrooms, and meats (chicken, pork, or beef). It is...
Shark Bait
Had a relaxing break with my colleagues to Byron Bay last week – even though the weather was just plain awful (until the moment we left, of course) as it was raining the whole time. However, rain or no rain, we didn’t let that damper our much deserved R&R time. The country was just beautiful,...
Young Chefs Dinner
2007 marks 10 years subce Janni Kryitsis created this opportunity to showcase the cooking of our talented young chefs. This year’s degustation dinner will be cooked by the eight young chefs including Daniel Hong, the 2008 Josephine Pignolet Award Winner at the exciting new Moncur Terrace above...
Healthy Dumplings
Call them what you like: Dumplings, gow-gees, pot stickers, gyozas… to me, the word dumpling is a generalization of food encased in a rolled out dough or pastry sheet… and exists most popular in Italian (Ravioli), Japanese (Gyoza), Chinese (Jiao zi), or Jewish (Kreplach aka Jewish wonton)
While...
