Got a crowd to feed? Here’s your gig. We figure it’s not worth cooking up this style of a long-braised beefy storm for the average nuclear family but if 2.7 diners is all you’re mustering, just halve everything and be prepared for leftovers. No biggie. The cooked meat will freeze…

What if you could make a cake without the hassle of finding the exact right cake tin?? 'Spring form’ this… ‘bundt tin’ that… ‘square pan’ the other… pfftt. Sometimes it’s all too hard. At least it is in SOMEONE’S house, where the corner kitchen cupboard is the dark…

“This is a dish that I can’t believe is not more commonplace. It is basically a chicken version of the classic Lebanese baked fish dish, samke harra. In this recipe the chicken is smothered in Taratoor and finished with various nuts, parsley and chilli…

“If you make this dish correctly, you’ll be asking yourself if you’ve burnt it. It’s okay. My training in modern European kitchens where everything had to be golden brown had me second-guessing, too. It just doesn’t taste the same if it is golden brown. It’s that dark bittersweet flavour that transforms cauliflower…

“This version of a classic Lebanese milk pudding normally set with cornflour (cornstarch) is a rip off of Rita Macali’s chocolate panna cotta. When working at Ladro as the prep chef before opening Rumi, I would occasionally sneak one of these for breakfast…

What’s cuter than a cupcake? A cupcake with a great gob of frosting piped on the top, that’s what. Anything with piping looks bougie, don’t you think? We love letting loose with a piping bag; it’s our happy place. And it’s arguably the most extra thing you can do because…

We bought you double-crumbed chicken, now we’re bringing you double-trouble pumpkin pasta! There’s nothing tricksy about this recipe; a smooth pumpkin sauce coats the pasta, with golden roasty bits of pumpkin for scattering over the top before you serve…

Ah, Thailand. We l-o-v-e it. The bustle. The full-throttled craziness of its cities, especially Bangkok. The charm of the people and the allure of the culture; we’re big into those. And SHOPPING!! We love the retail action; those markets are unreal (how good is Chatuchak?)…

Oh. Don’t like lentils? You’re missing out. They’re seriously delicious and are an easy, healthy and cheap way to get filled up. Until you start pairing them with eggs of course, and then everything goes to heck in the budgeting department…

Like having a Little Black Dress in your wardrobe, every baking repertoire needs an easy, gingery, spicy cake recipe in the mix. (Well, we think it does anyway, and what we say generally goes. We’re not running a benevolent dictatorship here)…

“So few ingredients, but a completely stunning result. Curry leaves are worth seeking out if you have a good greengrocer nearby. Their nutty, popcornlike flavour works incredibly well in tandem with brown butter and fish…

“Sweet spices in a ragù are typical of northern Italian cooking, and they are surprisingly perfect with meats like lamb, beef and game. The star anise and cinnamon lend sweetness and depth, while the tomato, red wine and rosemary bring this back to more recognisable territory…

“We really amp up the hazelnut flavour by first making a hazelnut praline, which is then used to make a traditional frangipane. The combination of figs with hazelnuts in a crisp, sweet tart shell is pure bliss…

We’re doing our best to slip in as many vibrant veggie-based dishes as we can before the dark days of winter set in. Not that we have anything against braises, pies, soups, root veggies and all that comfort food you generally hoover through in winter. (Did someone say ‘roasted kūmara’?)…

We ask All The Questions around here. Such as, ‘what’s better than crumbed chicken?’ Parmesan-crumbed chicken, duh! And, ‘what's’ better than parmesan-crumbed chicken?’ DOUBLE parmesan-crumbed chicken, of course. That’s right…

“This dish has a special place in my heart – I’ve eaten it a lot over the years and absolutely delicious. Take the time to follow a few easy prep steps for spot-on rice. First, rinse your rice well under cold, running water before you cook it; this washes off excess starch that can make it clump…

“This is a childhood treat Mum would make for us, and I’m a fan of the retroness of it, so I’m on a mission to bring it back. The recipe is just how she made it, but I’ve added the pecan praline. You might have some praline left over, which you can store in an airtight container for up to a week (if it doesn’t get scoffed before then)…

Loads of cuisines have their take on a fish cake; in Thailand they're called tod mun pla and are infused with red curry paste; in Malaysia they’re called otak otak and involve grinding fish to a paste with coconut milk and spices, wrapping in banana leaves, then grilling. Delish…

“Experts Resoundingly Say a No-Sugar Diet is No Good” ** declared an article headline we read over breakfast the other day, as we shoveled jam-mounded refined carbs and syrupy coffee down our throats with abandon…

When you crave a curry, nothing else will do. But, you know. Making a ‘proper’ curry, whether Indian or South East Asian, involves loads of ingredients and making a paste from scratch. (Except a Japanese curry, where you just throw a few of those curry roux thingos…