By Chef Sonia Higgins
The mortar and pestle are the most valued tools in a Thai kitchen. It crushes and smashes all the ingredients together releasing their flavours and oils. Curry pastes to the Thais are “the mother sauces” to the French (Chef MCDang). In my opinion Thai curry pastes are best made fresh at home and it is really worth the effort. All curry pastes take a […]
I love visiting Ireland, it is so green, it has wonderful landscapes and beautiful music but what I love the most are the beautiful gardens their houses have. There is so much beauty and serenity in these gardens and no matter what the weather is like there will be someone taking care of them and as I passed by there was always a […]
Balinese cuisine, yes please! My recent trip to Indonesia was an amazing gourmet journey starting in Bali. It enticed my taste buds with spices, and a variety of basic spice pastes which were ground in a saucer shaped mortar and pestle. Of course I had to buy one and carry it in my suitcase all the way back […]
It has been a nice Summer and Autumn is just around the corner. Today it is curry night at home; tender chunks of chicken in a smooth, rich, spicy and creamy sauce. Ingredients 3 tablespoons butter 1 red onion, finely sliced 6 chicken breast, cut into bite-sized pieces 2 garlic cloves, crushed 3 tablespoons fresh ginger, grated 2 tablespoons […]
A favourite in my home. Barramundi is one of my favourite Australian fish. It is found in the rivers in the Kimberly and Pilbara regions of Western Australia. It is firm and moist and very easy and quick to cook Ingredients 1/2 cup coconut milk 2 tablespoons red curry paste 2 tablespoons finely sliced kaffir lime leaves […]
A TV star in South America, Francis Mallmann gives us this amazing recipe. This version of Beef and Potato pie is comfort food to me, I hope you enjoy it too. Ingredients 1 tablespoon extra virgin oil 2 onions, chopped 2 carrots, peeled and chopped 2 pounds ground sirloin (or good quality minced beef) 2 bay leaves 2 teaspoons […]
My centrepiece for Christmas. Ingredients 1 bone-in pork loin, weighing approximately 2 kilos 2 tablespoons olive oil 15 whole cloves 10 bay leaves Maldon sea salt flakes Method Preheat the oven to 200C. Use a sharp knife to score the pork skin with diagonal cuts. You can ask your butcher to do this or most supermarkets sell […]
