This starter of smoked salmon, marinated artichokes and blood orange just oozes class. Its colours are a feast for your eyes and all your senses are going to be paying attention to every single bite you take! Smoked Salmon Starter…
Easy recipe for a delightful amuse-bouche I call Pad Thai Tamagoyaki, a fusion of Thai flavours and Japanese method! Pad Thai Tamagoyaki Pad Thai Tamagoyaki first appeared in publication in my Simply Singapore cookbook, as a bonus recipe, in anticipation…
Thai Influenced but Latin American in origin, this Larb Salmon Ceviche is going to kick your tastebuds into maximum gear before leaving them quivering in frenzied anticipation! You’ll be amazed by the multitudinous sensations with every forkful – hot, sour…
VEGETARIAN/SEAFOOD OPTION AT THE BOTTOM OF PAGE! The problem with shop bought green curry pastes is that if they’re good, they’re usually too spicy and if the heat is ok, the taste just isn’t quite right! So, I prefer to…
Temari Sushi is balls of sushi rice wrapped up in anything you like – thinly sliced fish, avocado, omelette, prawns or my favourite, smoked salmon. Temari Sushi is balls of sushi rice wrapped up in anything you like – thinly…
Pesto Panna Cotta, a savoury take on a sweet classic, served as a starter or as an amuse-bouche. This was the result of a lightbulb moment the day after a party. I was having a lazy afternoon, and helping myself…