#10 Malaysian ~ Beef Rendang

In week 10, I found myself cooking up a classic Malaysian dish – Beef Rendang. Rendang actually originated from Sumatra in Indonesia, and has migrated over the centuries to many neighbouring countries, including Malaysia. This recipe is an adaptation of Poh Ling Yeow’s Beef Rendang in the book “Same same but different”. What makes this…

#9 Japanese ~Tantanmen Ramen

I absolutely adore Japanese food. The flavours, the appearance, the delicacy of it all. Refined food with elegant presentation -Japanese cuisine has us believing that it is simple in its preparation. No. I will not lie, this dish has many elements, and those elements each require much preparation. I took up the challenge to make the the…

An evening at Project Botanicals ~ Sydney

‘Project Botanicals is an interactive paired cocktail and dining experience designed to tantalise your tastebuds.’ The evening had been put together by Bombay Sapphire and the Botanic Gardens Restaurant, showcasing beverages from some of the best cocktail bars across Sydney. After a short stroll through the Royal Botanical Gardens, you come across the beautifully illuminated…

#8 Palestinian ~ Musakhan

A little delayed, I know. However here it is, my 8th of 52 cuisines – Palestinian. Palestinian cuisine has strong influences from Turkish culinary traditions and is also quite similar to Lebanese. Musakhan (or M’sakhan) is a widely popular meal in Palestine and is often considered the national dish. It is traditionally a roast chicken dish baked…

#7 French ~ Chicken & Walnut Salad with Gougères

Summer evenings mean a cheeky mid week spritzer or beer and sumptuous salads for dinner. This week I knocked French off my list with my take on a classic french chicken and walnut salad. I paired it with one of my favourite sometimes foods, gougères. Gougères are a savoury version of choux pastry (for sweet –…

#6 Romanian ~ Transylvanian Goulash

Goulash (or gulas), is a popular dish around Europe that originates from medieval Hungary. The one I prepared last week hails from Transylvania. It was actually a contribution to my son’s centenary school cookbook by a local Romanian mum (many thanks Cristina, whoever you are). Transylvanian Goulash olive oil 1.5kg diced beef (I use gravy beef –…