Make Your Own…Traditional Meatloaf — by Jessica on

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Although not as fashionable as it was circa 1970, traditional meatloaf is still a valuable recipe to have. Containing hard boiled eggs,...

This Week’s Recipe: Cold Soba Noodles — by Jessica on

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Why Cold Soba Noodles? I love the Japanese approach to food. Coming from a long history of social and political changes Japanese cuisin...

Make Your Own...Gravlax — by Jessica on

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A Scandinavian dish, gravlax is often confused with smoked salmon. While salmon is commonly used for both dishes, smoked salmon is cured and...

This Week’s Recipe: Olive Oil Poached Tuna — by Jessica on

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Why Olive Oil Poached Tuna? Tuna cooked and preserved in oil, is a tradition perfected by the Italians. Today we enjoy this tradition with...

Make your own... Indian Pickled Cauliflower — by Jessica on

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Pickled vegetables are easy to make yourself and give you the advantage of mix and matching vegetables and flavours. Besides being a great a...

This Week’s Recipe: Asian Chicken and Cabbage Parcels — by Jessica on

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Why Chicken and Cabbage Parcels? Yum Cha is one of my all time favourite dining experiences. A Chinese tradition of eating small servings of...

This Week’s Recipe: Blood Orange Tarts — by Jessica on

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Why Blood Orange Tarts? I am not a fan of oranges. Ever since I can remember I have never enjoyed them as much as everyone else. To me orang...

Make your own...Strawberry Jam — by Jessica on

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There is nothing better than hot buttered toast smeared with homemade jam. From the intense ‘candy red’ colour to the sweet strawberry scent...