Bitter gourd, bitter melon, goya, karela, balsam-pear... this green, knobbly vegetable is actually known under many different names depending on where you are from! As per its name-sake the flavour of the flesh is very bitter and is an acquired taste at first- but give it a go and you may never look back! This cool … Continue reading Japanese Bitter Gourd Salad
It's summer here in sunny Auckland and, for me, nothing beats getting the grill on for a feast of fresh seafood and smoky vegetables! Grilled mussels are always popular but accompanied with this amazing Yum-Yum sauce makes it spectacular! It only takes minutes to make and is creamy, tangy and sweet with a hint of … Continue reading Get the Grill on for Yum-Yum Mussels!
It's a new year and it's out with the old and in with the new! This decidedly Non-French Onion Soup re-invents the old tried-and-true recipe in a Japanese kitchen!
Wishing you a HAPPY NEW YEAR, my friends! I am welcoming in the new year with this scrumptious Strawberry Salad that embodies all I am wishing for: a Healthy, Fresh start filled with Sweet moments, Vibrant experiences and new Gastronomic Delights!
Here's a tart that your vegetarian/gluten-free/ low-carb/paleo/ vege-loving friends can enjoy! What's the secret? It's the crust that is made using processed cauliflower, pressed into a tart mold and baked until crisp! Originally I was going to name this the "Caramelized Onion, Roasted Mushroom, Capsicum and Tomato Cauliflower 'Pastry' Tart", but this was obviously too long … Continue reading Veged-Out Cauliflower ‘Pastry’ Tart
Making the most of the sunny weather and clear blue skies of late, my friends decided on a last-minute picnic in the park! I had planned to prepare a simple tomato and feta salad but, sadly, the tomatoes at the supermarket were not particularly fresh. Thinking on my feet I decided on making hummus, served … Continue reading Tangy Hummus (with a Secret Ingredient)
Having scooped out all of the flavoursome chicken and prawn stuffing and tender flesh of my Surf and Turf Buttercup, I was left with the green thin- skinned shell of the squash. Thinking that it would be tough and unpleasant to eat, I was just about to throw it into the bin when out of … Continue reading Honey Balsamic Buttercup Skins
Yet another dish inspired by my recent travels in Tokyo! Tonight's dinner began with my experimental starter of scallops encased in a soft dashi jelly, served with shiitake mushrooms simmered in a mixture of soy sauce, mirin and sugar, and a zingy cucumber salad lightly pickled in apple vinegar. I was hoping that you can … Continue reading Scallop Dashi Jelly with Marinated Shiitake and Cucumber Salad