KIMCHI – Just add FUNK

Kimchi is the national dish of Korea and it is pretty rare to be served a meal without it. Kimchi is a fermented spiced cabbage dish served traditionally as a side to offer spice, crunch and sour notes, cutting threw heavier dishes and refreshing the palate when necessary. I like to add it to everything…

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…

Pasteis De Bacalhau – Salt Cod Fritters, Chorizo Emulsion

I realise that my recent posts have been pretty ‘small bite’ heavy. I think it’s subliminally to do with the sheer volume of adverts pushing seasonal canapés. I thought I’d throw one  more into the ring. These salt cod fritters are really simple, totally irresistible and a little more sophisticated than the supermarket alternatives. I’ve taken…

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…

Crab Doughnuts

It’s been way way too long since I made doughnuts especially when I have such a weakness for these little balls of joy. I had been prompted to make them when working with the pastry chef of restaurant where I was recently working. She had been making mini doughnuts filled to the brim with melted…

Pickling

I used to work at a restaurant where my head chef would pickle and ferment anything he could lay his hands on. The outcome could be pretty epic to be fair. He was quite literally obsessed. I became rather fond of the process and during my time at culinary school would put ribbons of pickled…

Fig & Olive Oil Cake

There are few indulgences quite like an outrageously moist (excuse the terminology) yet delicate slice of cake with an afternoon coffee. I have often flirted with the addition of olive oil to cake batters and the results have been varied. However perseverance has led to a winner. I have found the batter that is best…

A Kind of Porchetta – Bahn Mi

Porchetta is hands down my favourite type of ‘deli meat.’ Everything from the stuffing to the beautifully crisp textural contrast of the skin. So with some left over pork belly I thought why not? So you can probably tell from the name porchetta is Italian in heritage, hence I’m calling this a ‘kind of porchetta,’…

Crepes au Citron

Undoubtedly the favourite of my girlfriend. It is a total classic and for me has a sort of nostalgic quality from youth although my mum used to serve them with golden syrup. Crepes were also a favourite of the chefs at culinary school, however not for the flavour. Instead for the sheer amusement, to see…