This recipe hails from a friend of mine I met while I was still living in Singapore. Francesca D’Orazio Buonerba is a great chef and also a scholar of gastronomic and cultural traditions. Over the years, Francesca held many Italian cooking classes and her knowledge of Italian food, stories and history was always a treat…

There are times when all I want is a vegetarian meal. This meal also has to be enjoyed by my family so I try to use vegetables they like. The mint and feta add a bit of zip to this simple but hearty dish. Couscous is a staple of North Africa and can be mixed…

I was in St. John’s last week for 3 days as it was my son’s graduation dinner and dance. I was excited about the upcoming trip as I have never been to the ‘rock’ (named because of its windswept and craggy appearance) before as well as another opportunity to see my son. St. John’s is…

This dish combines the culinary influences of Chinese, Malay and Indian all served to you on one plate. Did this noodle delicacy originate in Singapore? That is a question I don’t have an answer to but nonetheless it certainly is well known outside Singapore and embodies the Lion City’s multi-cultural heritage. Serves 4250g rice vermicelli…

A relatively simple appetizer to make. The scallops I found were a bit on the small side so it’s important to purchase large scallops. That being said, the flavor from the sun dried tomato really makes this dish. This recipe is adapted from chef Angelo McDonnell’s latest book, ‘Hot Tomatoes’. It’s a beautiful, well presented…

Last week I was interviewed by CBC radio Saint John and one of the questions asked was where I liked to do my food shopping. Most times in the grocery stores but I also enjoy buying from the wet markets in Hong Kong. It’s a social event where owners are vying for your business so…

Primavera means ‘spring’ in Italian. Use your favorite spring vegetables such as asparagus, peas, broccoli, cauliflower etc. Another recipe adapted from ‘Living the G. I. Diet‘. For those who are lactose intolerant, this is a nice dish as there’s no milk in the sauce with the exception of the Parmesan cheese. Serves 43 tablespoons extra…

A wonderful combination of tangy taste and crunchy texture, bell peppers are the Christmas ornaments of the vegetable world. Beautifully shaped glossy exterior with a wide array of vivid colors ranging from green, red, yellow, orange, purple, brown to black. Red peppers are high in vitamin C, vitamin A and are an excellent source of…

This is an old recipe of mine which was resurrected for the ‘Hay Hay It’s Donna Hay’ event #11 and is being hosted by Tartlette. In this HHDD # 11, you may make a sweet or savory mousse, it can be layered or scooped, simple or fancy. The only requirement is that it be an…

One of the ultimate comfort foods, old fashioned rice pudding is back in style and this time with a bit of a twist. The stove top method is very easy and short grain rice is the secret to the creamy consistency. The added whipped cream and vanilla-glazed oranges takes this humble dish up a notch…

Serves 48 large field mushrooms2 tablespoons olive oilsalt and pepper4 slices sourdough bread150g pesto (check out my homemade pesto Sept.19/06 posting)250g Camembert or Brie, sliced100g rocket leavesBalsamic vinegar dressing Season mushrooms with a bit of the olive oil, salt and pepper and grill 2 minutes face down on baking tray. Turn over and season the…

Hanoi is a place we’ve been wanting to visit for a long time and finally were able to do this over the Easter weekend holiday. From Hong Kong, Hanoi is a short hour and 40 minute plane ride which is perfect for a quick get away. The Sofitel Metropole Hotel is in the heart of…