Category Archives: Home

Home cooking: Ricotta and avocado on toast

I had my pal David over for lunch the other day and he said I should put it up on my blog. I mean, I can’t really say that assembling is home cooking: toast, ricotta, avocado and a sprinkling of … Continue reading

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Bodum tea warmer: Chambord

So, the problem, dear readers was this. I like to serve tea to my reiki clients. Most new clients come about twenty minutes before their appointment, but not always. So, while there is an issue of making the tea in … Continue reading

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Home cooking: Rye and molasses no-knead bread

So, the adventures in bread making continue. After my first attempts, I was still enjoying the bread, but I felt confused about how I could be using whole-wheat flour and rye flour and the bread just basically tasted like heavy … Continue reading

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Home Cooking: Adam Liaw’s Magical Marmalade Custard Cake

I love a gimmick. So I could not resist when I saw this recipe go up online. How would this cake work, that purportedly separates into cake and custard? I once made Magic Custard Pies, where by mixing the egg … Continue reading

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Home Cooking: Heston Blumenthal’s Lemon Tart

So, I’m going through a pie-making phase. Why not? All purpose. Slightly retro. Who doesn’t like a piece of pie… or tart, as the case may be? But the last time I made a lemon tart, I remember that it … Continue reading

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Home Cooking: Mango Sticky Rice

One of my favourite treats when visiting Bangkok is to sneak into a food court in a shopping mall and order a Mango Sticky Rice (Khao Niew Ma Muang). There’s usually a whole floor or at least a large corner … Continue reading

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Home Cooking: French Canadian Tarte au Sucre

The invitation from friends was to a Hallowe’en party where French-Canadian treats would be served. What a perfect opportunity to contribute this pie to the proceedings: a little-known French-Canadian traditional dessert, and if you’re scared of sugar, or putting on … Continue reading

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Home Cooking: Cantonese Wonton

So, I am on the cusp of posting up the recipe I’m using but am going to wait first to make the second batch of them (the filling and skins are both in the freezer, one recipe is good for … Continue reading

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