Harvey Nichols Hong Kong opened its doors in 2005. This is the first exclusive store in Asia and occupies 60,000 square feet in the Landmark Building. Harvey Nichols is well known for showcasing many of the world’s most prestigious brands. The Fourth Floor Restaurant occupies 3,000 square feet. The entrance to the restaurant is on…

One of my all time favorite salads to make! As always, when selecting loose salad leaves such as baby spinach and rocket (arugula), leaves should be crisp and not wilted with a good, dark green color. Stems should be dry and not discolored. A salad makes a lovely light starter or an accompaniment to a…

I enjoy trying different quiches and this one allows for a generous serving of vegetables all neatly packaged into one dish. Sometimes it’s difficult coming up with new recipes to try and ones that you think your family will enjoy. So I am happy to report that this dish didn’t disappoint as they asked for…

Basmati, meaning fragrant, is a small but long grained aromatic rice with a nut like flavor and aroma. Basmati rice is of Southeast Asian origin and has been cultivated in India and Pakistan for over 8,000 years. North Indian food was influenced by Persian cuisine. Biryani (a savory rice dish) and naan (flatbread) both came…

The meaty, woodsy flavor of the dried porcini mushroom combined with the heavy cream make this a rich tasting dish. The porcini (aka cepe) is known as the king of wild mushrooms. Since the porcini mushroom hasn’t been successfully cultivated, the alternatives are dried, canned or frozen. Mushrooms are low in carbohydrates, calories, sodium, cholesterol…

Not only do I enjoy the flavors of Thai food but also the ingredients used carry medicinal benefits. In the past, local healer’s studied the effects of natural conditions which brought on various physical ailments. They counteracted them with natural products that offered the opposite effect: cooling herbs or fruits for an imbalance of heat,…

Here’s a new twist on an oldie but goody! I love lemon meringue pie and so it seemed logical to try it on cheesecake. I haven’t made cheesecake in a long, long while and since Peabody at Culinary Concoctions is the latest host of Hay Hay it’s Donna Hay baked cheesecake event, I felt it…

You know when you look at a recipe and like the sound of it? Well, that’s exactly what I thought when I decided to make these delicious morsels. This recipe is adapted from the March issue of Australian Good Taste magazine. Ready to eat in 30 minutes! Makes 8 cupcakes1/2 cup desiccated coconut2 cups of…

Weekend Herb Blogging initiated by Kalyn’s Kitchen is where you’ll find food bloggers from around the world participating in this event by taking photos and writing about herbs, plants, vegetables or flowers and then on the weekend a published recap with the links to all the posts is submitted. It’s a fun and informative ongoing…

I don’t eat a lot of French fries, except when homemade or purchased from a restaurant that specializes in home style cooking. Hard to believe that over 6 million pounds of potatoes a year are processed into frozen fries. We take for granted that this staple food has been around forever when in reality its…

Sometimes the busy pace of Hong Kong requires a bit of rest and relaxation even if for one night which is exactly what we did. Lamma is a short 30 minute ferry ride from Hong Kong. The island is quite unique in that there are no vehicles other than the tiny and I mean tiny…

An easy antipasto which takes little time to prepare and is adapted from The Silver Spoon ( Il cucchiaio d’argento) cookbook. I love this cookbook and with over 2,000 recipes it has to be the largest compilation of Italian cuisine in one book. Serves 43 Italian sausages, casings removed150g Taleggio or Robiola cheese, crumbled1 tablespoon…