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Thu 24 Sep
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Thu 24 Sep
From $20.00
I love this wobbly silken tofu fried in a light coating of potato starch flour and served in a simple dashi broth topped with spring onion, grated daikon and bonito flakes. It is light and full of protein. If anyone wants it made vegan (as dashi is made from bonito - dried tuna - flakes) let me know in the notes section and I will do a miso broth instead
From $30.00
Kumquats are used to add sourness to cooking in Vietnam. I happen to have a neighbour with an abundant tree, and not a jam eater, instead I made my own Asian-style kumquat sauce. This is a glazed kumquat chicken bake with Japanese and regular sweet potato and shaved fennel. It is finger-licking good.
From $30.00
I made this for my husband's birthday and it was a huge hit so I decided to do it for you as well. It is traditionally made with lamb but I like the beef for a less fatty option. Best eaten with a plain basmati rice. The recipe is a British adaptation of a Kashmiri dish.
From $20.00
This is my high protein frittata that is made with a combination of ricotta. Middle Eastern Shanglish (labneh cheese) and egg and is packed full of greens. It comes with my spicy tomato relish and is a truly excellent lunch, filling, nutritious and delicious. No pastry, no cream it is sprinkled with zaatar.
From $22.00
This is a delicate eggplant dish simmered in an Indian style tomato gravy. The eggplants are whole and first steamed so they are silky. The dish comes with a minted yoghurt.
From $20.00
I love a good potato salad but cannot abide the glug of mayonnaise. I make this every spring and enjoy every mouthful. The potatoes are steamed with the skin on to retain flavour and nutrition. They are tossed with a homemade salsa verde, capers, parsley, grilled asparagus, zucchini, pickled red onion and boiled egg. This salad would be the perfect accompaniment to the green frittata.
From $22.00
This is the yummiest way to enjoy all your greens lightly blanched in salted water to retain nutrients then drizzled with a homemade miso, yuzu and sesame oil dressing. Eat it cold or warm. Add some soba noodles if you want to bulk it out for a meal instead of a side dish. This is perfect with the agadashi tofu.
From $5.00
Low GI basmati rice is the perfect nutritional choice.
From $8.00
In the mountains of Vietnam it is common to eat unhulled red jasmine rice. Rich in fibre but still delicate enough to soak up flavour.
From $20.00
I love this wobbly silken tofu fried in a light coating of potato starch flour and served in a simple dashi broth topped with spring onion, grated daikon and bonito flakes. It is light and full of protein. If anyone wants it made vegan (as dashi is made from bonito - dried tuna - flakes) let me know in the notes section and I will do a miso broth instead
From $30.00
Kumquats are used to add sourness to cooking in Vietnam. I happen to have a neighbour with an abundant tree, and not a jam eater, instead I made my own Asian-style kumquat sauce. This is a glazed kumquat chicken bake with Japanese and regular sweet potato and shaved fennel. It is finger-licking good.
From $30.00
I made this for my husband's birthday and it was a huge hit so I decided to do it for you as well. It is traditionally made with lamb but I like the beef for a less fatty option. Best eaten with a plain basmati rice. The recipe is a British adaptation of a Kashmiri dish.
From $20.00
This is my high protein frittata that is made with a combination of ricotta. Middle Eastern Shanglish (labneh cheese) and egg and is packed full of greens. It comes with my spicy tomato relish and is a truly excellent lunch, filling, nutritious and delicious. No pastry, no cream it is sprinkled with zaatar.
From $22.00
This is a delicate eggplant dish simmered in an Indian style tomato gravy. The eggplants are whole and first steamed so they are silky. The dish comes with a minted yoghurt.
From $20.00
I love a good potato salad but cannot abide the glug of mayonnaise. I make this every spring and enjoy every mouthful. The potatoes are steamed with the skin on to retain flavour and nutrition. They are tossed with a homemade salsa verde, capers, parsley, grilled asparagus, zucchini, pickled red onion and boiled egg. This salad would be the perfect accompaniment to the green frittata.
From $22.00
This is the yummiest way to enjoy all your greens lightly blanched in salted water to retain nutrients then drizzled with a homemade miso, yuzu and sesame oil dressing. Eat it cold or warm. Add some soba noodles if you want to bulk it out for a meal instead of a side dish. This is perfect with the agadashi tofu.
From $5.00
Low GI basmati rice is the perfect nutritional choice.
From $8.00
In the mountains of Vietnam it is common to eat unhulled red jasmine rice. Rich in fibre but still delicate enough to soak up flavour.