This is an easy main meal to make especially now that summer is here! The avocado has been around for thousands of years and is rich in potassium (helps regulate blood pressure) and vitamin A (helps your eyes). Avocado paste can be applied to the skin to help with rashes and to smooth rough skin.…

I usually associate Gyoza (aka potstickers) as a Japanese dish but its origins are Chinese and was introduced to the Japanese in the 1700’s. There are many ways to cook Gyoza (deep fried, boiled, steamed) but the most popular is pan fried. This recipe is adapted from Herbaceous (a cook’s guide to culinary herbs). Kaffir…

Sauce vierge is the Mediterranean version of a tomato salsa. This no-cook and no frills sauce is fabulous with shellfish. Also great with clams, grilled tuna and pasta. Use fresh herbs, good extra virgin olive oil and sun-ripened tomatoes. This recipe is adapted from BBC’s Good Food magazine. Scallops are a good source of B12,…

This a traditional dish of Rome which became popular after WWII when many Italians were eating eggs and bacon supplied by troops from the US. In the original recipe, cream was never an ingredient. For more information as to the origins of this recipe, click here. What I like most about this recipe is that…

Risotto (little rice) is a classic dish of Northern Italy. This recipe is from BBC Good Food magazine. Originally risotto was eaten by the poorer working classes of Italy. It was just rice cooked in a broth with whatever other ingredients were available (usually not much) and was used as a means of a cheap…

Involtini is an Italian word used to describe small bundles of food stuffed into a rolled food wrap. Usually I use chicken, beef or eggplant to stuff so I was interested to see how the swordfish would work in this regard. This recipe is adapted from ‘What to Drink with What you Eat‘ by Andrew…

The dragon boat festival is a popular annual event held in various venues throughout Hong Kong. The biggest venue is held in Stanley where there are over 140 teams. The special boats, which measure more than 10 meters, have ornately carved and painted “dragon” heads and tails” and each carries a crew of 20-22 paddlers.…

I have been a fan of Italian food for a very long time and I enjoy learning why certain foods were used in one region of Italy and not in another. Vegetables were often used to replace meat when it was scarce or too expensive (or both). After eating this dish you’ll forget all about…

My daughter usually calls me on her way home from school wanting to know what’s for dinner and when I say a salad, she normally groans! However, after tasting this salad there wasn’t any pushing of food around in hopes the salad would magically disappear! This recipe hails from an Australian magazine called, ‘Sumptuous‘. Sweet…

This Moroccan-inspired soup is enjoyed best in cool weather but the air conditioner is on so this soup is still a good option. This recipe is adapted by Dean & Deluca’s book, ‘The Food and Wine Cookbook‘. Saffron is expensive (it takes 75,000 handpicked blossoms of saffron to make up 1 pound) but adds intense…

Chicken wings are economical, quick and easy to prepare when time is of the essence. Another great recipe adapted from Kylie Kwong’s book ‘recipes and stories‘. Serves 41kg chicken wings1 tablespoon brown sugar1/3 cup honey1 teaspoon fish saucecoriander for garnish Sauce3 garlic cloves, chopped1/4 cup light soy sauce1/4 cup dark sauce1 tablespoon fish sauce1/2 teaspoon…