A Moroccan feast.

Just over a week ago, I catered for a very special event: my sister’s hen’s night. Around twenty-five ladies indulged in a Moroccan-themed cocktail menu, and I was fortunate to have the able assistance of other wonderful women in the preparation and service. I am featuring the menu here, as it was pretty delicious (if…

Manly lamb

My six weeks free from gluten, dairy, yeast, sugar, caffeine and alcohol came to an end on Wednesday the 7th of July – which naturally led to my enjoyment of a perfectly delightful meal at Riverbank Estate on Thursday the 8th of July. You may have already guessed that this is not a low-calorie post….

Chicken & grapefruit glass noodle salad

One of the upsides of frequently cooking & eating by myself is the fact that I can put whatever I want [read: whatever is lying around] into my meal without feeling pressure to impress. Usually, my experiments work out; occasionally, they are awesome. This salad made my tastebuds sing. This was a meal inspired by:…

Pepper steak pies

For the most part, my lifestyle journey is styled as a sort of healthy living renaissance. Today, for instance, I ate virtuously at Tra Vinh for lunch [pho tai and braised beef pictured below] and cooked up some garlic pak choy for dinner. With the nights cooling down in Perth, however, I sometimes need a…

A crunchy stirfry in layers

This is a very, very unscientific and a made-up-on-the-spot recipe that resulted in a meal both nutritious and delicious. It was unintentionally vegetarian; that’s just reflective of what was in my fridge and pantry at the time. [For the purists’ sake: I know this is not a stirfry in the traditional sense, however some elements…

You asked for it

The votes are in. It’s my 100th post and I am please to announce the results of my recent poll, which asked what you would like to see more of on a very foodly diary over the next year. Thank you to everyone who responded! [Note to self: attach an end date to future polls]…

First we had thick shakes and then we made sausage rolls.

I thought I would start this post with the end result: I was really pleased with the way the sausage rolls turned out. Now to the story. It began as any ordinary Saturday afternoon. After making my latest Rochelle Adonis nougat purchase and enjoying a refreshing beverage at Hotel Northbridge [yes, that place where I…

Dukkha & stuffed pork loin

Today’s featured recipes were lovingly tested and tasted at Christmas lunch 2009. * Dukkha. There are more recipes for dukkha than spellings (‘dukkha’ vs ‘dukkah’ vs ‘dukka’) or pronunciations [I say ‘doo-kah’ but have noticed others use ‘dah-kah’]. It is an Egyptian spice, seed and nut blend that works amazingly well encrusted over meat (including…

A different kind of prescription

Those who know me well will be aware that I am not a huge advocate of the medical profession – unless your medical condition involves a broken limb or an advanced form of some heinous disease. Or if you need a medical certificate. It’s really nothing personal; I have just been misdiagnosed and over-prescribed so…

‘B’ is for Beetroot

I always thought of this sweet vegetable as a winter food, but my recent discovery of some very good-looking baby beetroot [not the ones pictured above; these are very much grown up] and a little internet research tells me that they survive well into spring in Western Australia. How to select & store beetroot. wikiHow…

Leftovers soup

Is it just me, or has anyone else noticed that leftovers can often be transformed into fabulous soups? Winter is the perfect season to take advantage of a steaming liquid meal. Just recently, I have made a soup from leftover bolognese sauce by blending it with some extra tomatoes, to make a really hearty bolognese…

How I ruined the hot chocolate experience for myself

I can no longer enjoy a simple cup of hot chocolate like I used to. Ever since I ordered the Mexican chilli choc at The Wild Fig and tried out the Aztec version at San Churro [review to come, btw], I have felt compelled to add spices to my homemade hot chocolate in a bid…

The meat-free alternative

On Sunday 22 March, I was confronted with a sign – meetyourmeat.com, painted in big red letters – draped on a pedestrian overpass over Freeway North. I knew what it was all about before I had even looked it up. I used to be vegan (= using no animal products whatsoever). In fact, my whole…

Tom yum gai

MasterChef Australia auditions. My Day 2 dish: Tom yum gai. Cooked from scratch in kitchen stadium…well, the Perth Convention Centre… For the second day of auditions, we had access to a stovetop and oven, and we had 40-ish minutes to prepare a dish that would wow the judges. Knowing I would probably have an attack…

Assiette de Hannah

With MasterChef Australia now going to air, the third of my related posts gets to see the light of day [here are the first and second posts]. Perth hasn’t yet featured in the series, but I realised that Day 1 of auditions is not getting a look-in, hence I thought I would feature my Day…

Easy meals with an Asian bent

What I love most about good, fresh food is the awesome flavour. So much Asian food is focused on barely cooked vegetables and herbs and I just can’t get enough of it. Most of my meals are based on convenience (ie. what’s in the fridge or pantry; what needs using up): I find it especially…

My recent addiction

Star anise. I am enamoured with the shape, the smell, the texture, the exotic flavour it imbues into meat and vegetable dishes with a little heat-assisted coercion. It’s so versatile. Aside from its recent use in my quacking chicken, I also discovered it is an excellent aromatic match to pork belly. That’s right. The non-pork…

How to make a chicken quack like a duck

Actually, it was only part of a chicken, not the whole thing. And it didn’t quack; it was very much cooked. The end result, however, did taste awfully – I mean, deliciously – like duck. Recipe #22: Hannah’s quacking chicken stirfry. Serves 4. Ingredients: • 1 tbsp olive oil • 1 tbsp sesame oil •…

The much anticipated green papaya salad

I made this salad for dinner on Tuesday night, so the follow-up is a little late. I apologise for that. Now that I am back at work, my posts are likely to be a little further apart. First – the embarrassing bit. My green papaya of 30 January turned out to be a ripe papaya…