One of the advantages of living in Sydney is having a friend turn up with a banana bud cut freshly from his garden. I decide to make a Burmese-style thote; a fragrant, light yet substantial salad tossed in a salty, sour and spicy dressing.

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Banana blossoms are either made into salads or cooked in curries. They have a fairly neutral taste though there is a slight earthiness similar to fresh bamboo shoots. They work great with bold flavours.

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