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Pates and Terrines

After weeks of South American fare and endless versions of fish dishes, here comes the moment I have been waiting for months: Tahiti and its food market! My recollection from 6 years ago was of a vibrant place with stalls brimming with local fruits and vegetables, as well as all kinds of fish on offer. It had been a real treat for us, fans of raw fish, presented with an overwhelming choice:… Read More

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Braised garlic and ginger pork, roasted turnips, stir fried turnip leaves.
Van cooking is easy thanks to fresh produce found along the way, a few pantry staples and good weather!
A friend recently told me how much she liked my “last week’s menu” posts and I realised that it’s been months since the last update. The year so far has flown, plenty of distractions…when we’re not travelling, we’re home with a full house. Cooking has been a mix of large scale dinners to cater for voracious appetites, slapdash meals when inspiration failed, and elaborate recipes when the mood to cook strikes. There’s been lots of eggs on toast, green juice and cheese platters. As well as proper meals, swipe left for the best of them.
A flourless chocolate cake with pecan oil. Good enough for any occasion, be it a birthday celebration or a daily coffee ritual. I should know, I’ve been having a slice everyday this week 😉
Third Yee Sang salad in a week and i think we finally nailed it. The bunny actually looks like himself instead of masquerading as a pig or some weird creature ( swipe left for practise runs ).
Lunar New Year has been the dining theme for the past 2 weeks in our house.
How is this for outback cooking at home ? Using very Australian ingredients and a liberal use of #native spices, after watching many episodes of #thecookupsbs and @adamliaw
First road trip of 2023: random driving in regional NSW, looking for sunny weather. From Jugiong to Cowra We had fun tasting pies, not so much travelling in hail storms, but we can vouch for country hospitality and fascinating history. The story is on the blog this week, hope you enjoy the read as much as we did the drive!! Link in the bio.
So far this year, the new habit in the kitchen has been pasta once a week. What’s more comforting than a big plate/bowl of spaghetti with a vegetable laden sauce?

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