Japanese spinach with sesame

Ok, this is not authentic, but it’s a very quick and easy approximation to the delicious horenso no goma ae I always have to order at Japanese restaurants. The classic recipe calls for boiled sake and hand-ground sesame seeds, but hello, it’s Tuesday.

In The Spotlight: Beef Cheeks + Recipe: Beef Cheeks Mole Poblano

This week, I have been mostly eating beef cheeks.

Like the humble lamb shank, and osso buco before that, beef cheeks have suddenly experienced a revival. They’ve leapt onto the plates of diners who are paying top dollar for what was once considered an offcut.

Honey soy chicken wingettes

Here is a modified version of mut jup mun gai yik – smaller, less saucy pieces cooked in the oven make this version easier to eat, easier to cook and perfect for party food.

Hope month dinner party dish: Banana flower salad

I’ve always adored the banana flower salad at Spice Market in Kirribilli. It’s fresh, yet creamy, packed full of delicious rich flavours and a tang of citrus, beautifully presented in the banana flower’s outer leaves.

Recipe for Miang Khum – Thai Betel Leaf Parcels

I absolutely love the betel leaf parcels with prawn (miang goong) which I’ve tried at various Thai restaurants in Sydney and have been looking forward to trying to make my own. I happened to spot fresh betel leaves in Marrickville the other day and grabbed a bunch with which to experiment – excitement central!!!

Pear and plum crumble

So all I had in the fridge was a handful of pears and 5 sour plums, and my cake tins were all at school. What to make for staff morning tea? I decided a crumble was the only way to go, and how appropriate it turned out to be for a deliciously cool and blustery autumnal day!

Homemade za’atar spice mix

Jars of za’atar

I make this in bulk and give little jars of it as Christmas gifts. It’s simple, cheap (you can by all the herbs and spices in bulk – I buy mine in Lakemba) and delicious! Basically you mix up the following in a mortar and pestle and give it a bit of a smash (not too fine or it’ll become powder – you want it coarse).

Homemade Sweet Chilli Sauce

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.

Fresh Vietnamese summer (aka spring) rolls (goi cuon)

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.