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Round these parts, when illness strikes of the cold and flu variety, the first thing my mind turns to is soup. Nope, not chicken soup (though I am partial to a good chook broth) but aromatic, zingy, spicy Thai soups.
Read moreThis is my favourite Thai salad. I love it more than the seared beef noodle one and more than the green papaya one, which means it is utterly delicious.
Read moreIt is the breadcrumb of kings, make no mistake. Unadulterated it is crispy perfection, but it also mixes brilliantly with many other ingredients to create more interesting coatings.
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The beautiful beef cheek lends itself to long, gentle cooking, and is a thing of majesty when slow cooked or casseroled. Add either some beer or wine, stock and vegetables and you can easily create winter one-pot dishes of delight on a budget.
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I’ve many great memories from my visits there over the last 10 years. Of course I love the sunshine, white beaches and crazy but laid back vibe, but it’s the food that holds the biggest draw.
Read moreThe arrival of our sous vide kit from SousVideTools.com has brought with it much excitement mixed with a little bit of fear. It’s a scientific way of cooking but my brain doesn’t work in a particularly scientific way, so I’ve been venturing into unfamiliar territory where my kitchen instincts have all but left me. With my hob and oven I know what’s what – how long things take and at what temperature, but with the sous vide it’s a totally new ball game.
But as a lean and economical meat I’m keen to get more of it into our eatings.