• Chairman Mao’s Red Braised Pork Belly – Hong Shao Rou by Fuchsia Dunlop
    22 Comments
    Chairman Mao’s Red Braised Pork Belly – Hong Shao Rou by Fuchsia Dunlop

    Hello Everyone. I’ve been missing-in-action for a couple of months now. Those that follow me on twitter will know that Pizzaboy and I have finally bought a home. It was the right size, in the right suburb, in the right location and at the right price. This is the first time both of us have moved away from home and so far it’s been fun. We are both so happy and we can’t help but be playful whilst unpacking. I am also delighted that the kitchen is flooded with sunlight from dawn to dusk. This will make photography and blogging so much more easier and pleasant. I’ve been stocking my pantry full of all the things that I love and marking recipes in cookbooks that I want…

  • Homemade Udon Noodles by Harumi Kurihara
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    Regret. There is a popular saying that goes, “Live your life with no regrets.” This saying does not ring true to me. I am not a perfect person. I have made mistakes that I wish I could undo. For example: * I started to learn how to drive in high school over 10 years ago, but I never went for my P’s. I am now a sardine in the can that we call Cityrail. I went to get my L’s again a year ago but I still have not had one driving lesson since. * My ability to save money did not start until a few years ago. I wish I had started earlier, my bounty would have been a lot more voluptuous today. However, that Alannah Hill dress that I bought many years ago and still have not…

  • Mushroom Risotto from Valvona & Crolla by Mary Contini
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    Cutting corners. If you have read my previous post about patience you’ll know that I have very little of it… except when it comes to cooking. I will not tolerate waiting in line for a sandwich but I can stand over a pot and stir a risotto for ages. There is something about the stirring that brings me joy and comfort. However, time is not the kind of corner that I am writing about. It’s the expense of ingredients. I try my best to stay faithful to a recipe when I am cooking. However, I am not opposed to substituting, adding or eliminating ingredients if I find them unnecessary, difficult to find, or ridiculously expensive. My jaw nearly hit the floor when I approached the…

  • Lamb Chops stuffed with Feta Cheese
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    I own so many cookbooks. I think the floor under the shelf is bending from the weight of it. There are thousands of recipes sitting inside these gems calling out to me. “Make me, try me, love me”. You see, one of the main reasons why I started this blog was because I felt I wasn’t cooking from them enough, (and food blogging is a fantastic hobby). I find that there are many, many recipes that I have never heard of, nor ever eaten. I am too much of an adventurous eater to just stick to one type of cuisine and not try anything else. There is no better comfort of knowing that I have the freedom to choose a recipe based on the whim of whatever I am craving, from wherever it…

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