Bugger the Barbie - How to make a Pavlova. Pavlova is considered the ultimate Australian meringue dessert, even though it was probably invented by a New Zealand hotel chef in 1926. One thing Australians and New Zealanders do agree upon is that this splendidly light, crisp and foamy concoction was created to commemorate the time when the legendary Russian prima ballerina Anna Pavlova graced our shores on her world tour...

read more

How to Roast a Goose. Roasting a goose is quite an undertaking. I discovered it is, at least, a three-day affair! You might want to make sure the large roasting pan fits your oven before you embark upon this event...



read more

My Sister Jussie’s fantastic Malaysian Rendang. A quick note on Rendang. This traditional Malaysian curry is similar to Thai curries, but has its own characteristics. The various spices found in the pre-packaged paste include: Coriander Seed, Onion, Cumin Seed, Garlic, Fennel Seed, Ginger, Chilli, Galangal, Turmeric, Cinnamon Quills, Cloves, Black Pepper, Green Cardamom and Lemon Myrtle.

Also, as someone who is a wimp when it comes to fiery foods – I never go near peppers of ANY kind – I find this dish complex and tasty without the unpleasant tongue-burning heat. By the way, if you want to sample it first, Singapore’s Banana Leaf at the Third/Fairfax Farmer’s Market does a really authentic, ‘dry’ one. But I have to boast; this recipe is even better...

read more