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Don’t come the raw prawn
Click here to VIEW THE VIDEO The supermarket was having a special on frozen jumbo prawns, de-veined and in a split shell. Standing there in the aisle, I had a vague recollection of a vermicelli noodle...
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The fun rolls on!
Click here to VIEW THE VIDEO (Windows Media high quality, 6.3 MB) Click here for the smaller version (1.7 MB) We first had “fun rolls” (Vietnamese spring rolls) at The Vietnamese restaurant in...
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Excuse our pork
Click here to VIEW THE VIDEO (high quality, 8.2 MB) Click here for the smaller version (2.2 MB) I could eat hummus (aka “hommus”) all day, as long as someone keeps putting this tasty chickpea and...
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A crow-eater gives us curry
There is a fair-sized community of expatriate Australians here in Edmonton. We Aussies seem to find our way to every corner of the world, no matter how cold and forbidding the place can be. We met...
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We’re on a (cabbage) roll
We never thought we’d draw culinary inspiration from a place called Vegreville. But that’s just what happened when we dropped into this prairie town on the first leg of our Crash Test Kitchen “Canadian...
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Lobster and mussels, alive, alive-o
If Prince Edward Island is famous for one thing, it just might be lobster suppers. These seafood feasts typically start with courses of chowder and mussels. Then the diner is presented with a whole...
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Tandoori chicken on a barbecue
All right you purists. I know what you’re going to say. “You can’t cook tandoori without a tandoor!” Yes, well, who has a huge earthenware oven in their kitchen, I ask you? The closest most of can get...
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Your momo says …
Windows videoQuickTime video Waz and I LOVE dumplings. Pretty much wherever we travel, we try to experience the local yum cha – or dim sum as it’s called throughout much of the world. So we often...
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One chicken, three ways
Windows videoQuickTime video What a month it’s been. Moving to a new address on the other side of London, getting to grips with a new kitchen (while mourning the loss of the behemoth stove at our...
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We larb turkey
Windows videomp4 video The leftover Christmas turkey was on its last legs, and sandwiches had long since lost their appeal … time for what Lenny calls a “flavour changer”. Larb is a simple Laotian...
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Rice to the occasion
Windows videomp4 video Lenny is a whiz with fried rice. Last time she made it I was well impressed, to the point that I would eat it over stuff from a Chinese restaurant any day. And that’s saying...
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Pad thai with two tries
Windows video (small) mp4 video (small) We reckon you can’t love Thai food without loving pad thai – the country’s national dish. Your average Thai cook can probably whip this up with a few swishes of...
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Braised pork belly like Mao used to make
Windows video (small) mp4 video (small) Pork belly – it’s the cut of the moment, isn’t it? On the menu everywhere. Very now. And very cheap, if you buy it in the right places (look beyond the...
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How to make Kung Pao Chicken
Windows video (small) mp4 video (small) * Go to the recipe for Kung Pao Chicken One of the dishes we returned to time and again when we were visiting our friend Cristy in Beijing a few years ago was...
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