“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)…

“I like to use a mix of colours for the tomatoes here, but use what looks and smells good. As for balsamic vinegar, I prefer those from the Modena region of Italy. If you can’t crack it open and smell it before you buy, then be guided by price…

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…

There’s a certain kind of tyranny baked into a recipe. “Cut that this big. Weigh those precisely. Use this sized pot. Cook for exactly this amount of time. No, DON’T stir yet. OK, stir NOW. And put a lid on that, would you?” …

In a world filled with ready-made pastes, jars of pre-mulched garlic and citrus juices in squeezy bottles (do not use these! They’re pasteurised, contain preservatives, and taste like rubbish), sometimes it’s nice to grab a whole pile of aromatic fresh stuff and chop…

Bloody autocorrect. Ours has a field day with ingredient names we’d think it should jolly well know better. We’ve ‘butthurt’ our corn when it should have been buttered. We added ‘shitpotle’ not chipotle to our chilli, although this one was arguably more of a straight typo…