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Let's Call it Pork Terrine

Let’s Call it Pork Terrine

  Mark Jarrett I love rillettes. On their own, on toast, stuffed in pita bread and toasted. Another extravagant way is in stuffed jacket potatoes. They are quite fatty so a year or so back I decided to adapt them. … Read more »

Cycling Cambodia

How many variations of green are even possible? Cycling along a country path surrounded by rice paddies, I am overwhelmed by a landscape filled with every conceivable shade of green and marvel at how green, green can be.  The strands … Read more »

Turkey Cooked with Buttered Muslin

A well cooked turkey is magnificent, it looks great and tastes even better. The challenge of the cook though is to produce a bird that is evenly cooked, with the legs being cooked thoroughly and the breast meat still moist. … Read more »

Tasti Christmas Fare

        With Christmas getting closer by the minute yet spring temperatures still giving us some cool days, it is a great time to get into the kitchen and start some of your Christmas baking. Many say Labour … Read more »

November

November

In a recent culinary cycling trip to Cambodia we were lucky enough to visit a pepper farm in Kampot.  Kampot pepper is coveted by chefs around the world, you can read more about it here and also be in to … Read more »