Wasabi Beef Cubes

The combination of steak, wasabi and garlic is too compelling of a concoction to miss. I love Japanese-inspired dishes so and came up with this wasabi beef cube recipe using Wagyu beef from Japan (but feel free to use a rib-eye or sirloin cut too). Don’t worry, the wasabi is not that overpowering. It just…

Roast Rosemary Rack of Lamb

Hosting a dinner party for friends but can’t think of what to make in a short amount of time? In situations like these, a quick and easy solution would be to roast a rack of lamb. Roasting is the ideal way to cook a rack of lamb. The process can basically be broken down further into…

Baked Scallops with White Wine and Pancetta

SCALLOP-MANIA | Large sea scallops are kept in their shell and dosed with a mixture of garlic, pancetta and white wine before being baked to perfection. Hankering for a quick and easy dinner but also concerned about sustainability? Scallops make a smart seafood choice. Not only are they convenient and cook in less than 5 minutes, they pair beautifully…

Ottolenghi’s Aubergine with Black Garlic

Talk about unwavering devotion – my obsession with aubergines and Ottolenghi’s style of cooking has not ceased ever since I got back from London. Tonight, I experimented with his Aubergine with Black Garlic recipe set out in his vegetarian cookbook “Plenty More”. Many of you may be asking “what exactly is black garlic?”. To save…

Grilled Squid With Lemon, Garlic, and Cumin

Squid Attack! Last week after catching up over brunch with some friends at Cupping Room in Wan Chai (one of the more casual and decent brunch places in HK with coffee on par with Sydney standards) I walked pass the wet markets and saw some fresh squid eyeing me back. Picked two of these up and subjected…

Rosemary Crusted Lamb Chops with Grilled Eggplant

Hello my little lamb chops! When it comes to cooking dinner for two, nothing comes easier than the lamb chops – delicate, tender, and oh-so-juicy. Rub with some chopped rosemary, garlic, salt, pepper, and olive oil, and let it sit for a bit, sear all over on high heat, rest for a few minutes, and…