These are my basic green and red hot sauce recipes which I adapt every time to accommodate for seasonal availability.
I’ve been growing my own chillies since Christmas and I’ve already harvested about two kilos, the equivalent of four batches of hot sauce. I urge you to try growing your own; it’s ecological, economical and incredibly satisfying! Continue reading
I was very excited to hear about a sustainable seafood cafe/restaurant opening up, and even more excited to find it was opening up in my hood, the inner west! So tonight I took my mum (an Annandale local) to try it out as one of our weekly dinners together. Continue reading
My favourite Vietnamese in the inner west is undoubtedly Thanh Binh on King. However, since their prices are a little higher than my $25pp standard, I only really go there for occasions or when in large groups (for the kick-arse banquets). Tre Viet, on the other hand, is great for dinner before a night in the ‘Town. Relaxed atmosphere, friendly staff and a buzzy, always-busy dining room set the scene for a great dinner. Continue reading
I love a good rendang! Here is Mr Black’s favourite version… mine 😉 Continue reading
I love making Christmas gifts – it’s cheaper, more personal, environmentally sound and very satisfying. This year I made sweet chilli sauce which I learnt to make at LaZat cooking school in KL and adjusted slightly to be a bit hotter 😉 This sauce is delicious, sticky and sweet but still packs a punch, unlike some of the insipid supermarket brands. Continue reading
Ok, so this place is not to be confused with Shanghai Nights (next door) or Shanghai Dumpling (down the road) – they are all good, but this place is consistent and doesn’t have regular hygiene breaches! Continue reading
These are easy, delicious and a great way to get guests to become involved with their food. The version described here uses prawns (cooked, deveined and peeled) but you can use thinly sliced grilled pork, cooked pork mince, chicken or tofu. Continue reading
Scoff & Quaff 