Wood Roasted Issan Style Wild Mushrooms

I particularly love South East Asian flavours. There is something so vibrant in the mix of sweet, salty, sour, and spicy notes that is so exciting to the palate. Combine these profiles with lick of smoke and plenty of textural contrast you are really on to a winner in my book. This dish hits all…

Sesame Prawn Toast

These little fellas are a regular on our takeout order and are often picked up as a snack by my girlfriend on a hungover Sunday from the local shop. Whilst they are always a satisfying treat nothing quite compares to the home made version. They are ridiculously simple and really quick to make too, so…

Clay Pot Baked Noodles with Prawns

Traditionally Chinese (I’m told) in origin, clay pot cooking has become common place in Thai cuisine. I ate this dish in many Chinese style restaurants throughout mainland Thailand and developed somewhat of a culinary crush on it. I was surprised, to say the least that I’d relegated it to fond memories and not tried it…

Vodka Battered Hake, Roast Garlic Aioli, Gochujung, Lime, Taco

I’ve recently been doing a bit of recipe development for a catering collaberation and this was one of the ideas that I was most keen to try. I’d seen a little while ago in a Korean cookbook a technique where the chef would use vodka in their batter to get a super crunchy and uber…