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 Bleu, I was taught the classical version. What i love about this dessert is when breaking the caramel with your spoon.
Quick and easy
“This is a dish created by my grandma, May. Similar to the chinese pinnaple dish, to me the pinapple gives a sweet taste to the chicken.”
Recently learning the dish while moving to London, whenever I miss my grandmother I cook making pinapple chicken.
Quick and easy
“A type of rice porridge popular in many Asian countries. Porridge is thick rice largely disintegrated after prolonged cooking in water. In some cultures, congee is eaten primarily as a breakfast food or late supper; in others, it is eaten as a substitute for rice at other meals.”
Every thursday morning, at my grandparents house back in Perth, it has become tradition for my grandpa to prepare porridge for breakfast. So whenever I make this dish, it brings me back to the times i used to spend the night at there’s and look forward to the smell of cooked congee, served with century egg and mince pork balls with fried dough sticks (char kway/youtiao).
Quick and easy
“A creol dish commonly prepared in Reunion and Mauritius Island. The sausage dish is accompanied with lentils, rice.”
What I love about this Mauritian dish is that it is incredibly simple, going through a sense of nostalgia when cooking this as I always used to look forward to this dish when staying at my childhood’s friend’s house; famously made by her creol housekeeper.
Quick and easy
“Is a Central Thai variety of curry. A green curry originating from Thailand, the reason for it’s name is because of the colour of the curry paste. Based from green chillies and coconut milk.”
My mom’s Thai friend from when I used to live in Mauritius used to always make Thai green curry, knowing very well how much my brother and I loved her dish. Whenever she would make it, she would call the house to let the family know that she was on her way to drop off a big tupperware, it was so big that we ended up eating the dish for 3 straight meals in a row.
tasting tales 