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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The autumnal weather in Sydney makes me long for the endless humid days of Asia. Flicking through the photographs we took in Malaysia last year, Christopher and I reminisce about all the fabulous food we ate there. It inspires us to walk down to Paddy’s market despite dark looming clouds and pick up a few ingredients for lunch.

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