LEMON GRASS CREME BRULEE

My Creme brûlée is a creamy custard with a twist of Asian flavours, topped with a brittle layer of melted sugar that cracks when you gently tap it with a spoon. In this recipe I am making the custard by blending all the ingredients in the liquidizer. I use the empty condensed milk tin to […]

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MEATY OYSTERS WITH MIRIN & FINGER LIME SAUCE

Australian oysters in general are plump, creamy and buttery. In this recipe I wanted to keep the liquid of the oysters as clear as possible and I then added finger lime beads to enhance the flavour. These Australian lime caviar are zesty citrus and give the oyster the BANG BANG factor in your mouth. Each […]

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