Two weeks ago, I held giveaway contest for Jason Black’s new cookbook (which is now available in PageOne and Dymocks (and most other large bookstores, by the way!), Cow Pig Chicken. And a great big thank you, once again, to everyone who took part – it was really fun to read all of your entries, especially when there was a pretty awesome range of familiar leftover meals as well as plenty of new ideas for me. Keep reading →
A great big thank you to everyone who commented, emailed, RT-ed and shared my little giveaway. I had lots of great entries come in, and it was pretty tough arriving at my final decision – I finally gave up trying to decide on my own and ended up conducting a little straw poll of my top three. In any case, the winner has been chosen, and I’m in the middle of a post based on her answer so stay tuned. :)
In the meantime, we interrupt regular recipe posting for a shout out to an upcoming charity event that I’m really looking forward to – Eat Your Words. For one night only, the tables will be turned on 5 of Hong Kong’s food critics as they team up with 5 chefs and serve up a 5-course dinner to 125 members of the public to be critiqued. This fun little event is to raise funds for the same charity that I mentioned in my previous post, HK’s Foodlink Foundation. Keep reading →
As part of a household of two (well, two humans anyway), I pretty frequently plan my cooking around meals whose leftovers can be recycled or reused with a little tweak to last me for the next couple of lunches or dinners later in the week. For example, I love roasting a big fat chicken for an early weeknight dinner, setting aside leftovers for chicken salad, stir fried noodles, sandwich fillings, and – of course – saving the carcass for chicken soup. With the corned beef from my previous post on Chef Jason Black’s upcoming new cookbook, Cow Pig Chicken, it was definitely worth my while to have to plan that far in advance to brine and simmer that gorgeous hunk of brisket, since I possibly even more excited about my plans for the leftovers than I was for the actual dish! Keep reading →
The first half of 2013 has been a rather interesting for me. Of the couple of projects that I’ve been involved with, the one that has been the most fun by far was a little spot of recipe testing that I did for Chef Jason Black’s new cookbook, Cow Pig Chicken, which is coming out at the end of this month. It’s due off the printing press on 29th May 2013, and will hit all major bookstores in Hong Kong very shortly after. Keep reading →
It’s no secret that Japan – more specifically, Tokyo – is one of my favourite places in the world to holiday in. Oodles of noodles, conveyor-belt sushi that puts many mid-range and even high-end restaurants in other parts of the world to shame, the lightest, crispest tempura batter, and pastries and confections that of course only the Japanese would have the attention to detail to bring to such unparalleled heights. (Okay, I’m probably speaking in hyperbole, but bear with me.) Keep reading →
