Quick and easy “An Indonesian cuisine, oxtail soup, also known as sop buntut is a popular dish. It is made of slices of fried or barbecued oxtail, served in vegetable soup with rich but clear beef broth. A relatively new variant is called Sop Buntut Goreng (fried oxtail soup), where the oxtail is seasoned, fried and served dry, the soup is served in separate bowl. The dish is commonly eaten with rice and accompanied with […]
Quick and easy “A straight forward penne dish, perfect for summer.” At the age of 17, while working in Santorini, I used to work with a chef who’s signature dish was chicken balsamic and sage penne. I remember always craving it when I would serve the hotel customers the dish. It’s very easy and whenever making it, it brings me back to that perfect summer on the magical island.
Quick and easy “A traditional small cake from two towns of the Lorraine region of Commercy and Liverdun in northeastern France. Madeleines are very small sponge cakes with a distinctive shell-like shape.” During my time at Le Gavroche, I started my work placement in pastry and learnt to make dark chocolate chip and orange zest madeleines. While at Roux at Parliament Square I learnt to make lemon zest madeleines. And in the beginning of the […]
Quick and easy “A straight forward chicken roast dish, perfect for a summer’s sunday roast.” I love chicken and I like to mix things. This is such a simple dish to make, when I used to be in university, this was one of the quickest dish I would whip up for my brother and I. The combination of the zests, rosemary and honey gives it a delicious sweet and citrusy taste.
Quick and easy “A dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. The custard base is traditionally flavored with vanilla, but can also be flavored with a variety of other flavorings.” When i worked as a bar woman in Perth, one of the other things I also do was prepare desserts, one of the prep’s would be lime and ginger brulee. While doing basic cuisine at Le Cordon […]