Curry Chiffon Cake

21 Aug 2016

This cake was created for a special Hot & Spicy theme party.

Crab Salad in Crisp Wonton Cups

22 May 2016

Wonton wrappers baked in a mini-muffin tin make perfect crunchy cups to hold this succulent crab salad spiked with sweet mango, cilantro, spring onions(coriander) and lime. This appetizer has a huge wow factor and is easy to make.

Roasted Cantaloupe and Shrimp Bisque

16 May 2016

Many times I have used vegetables as a key ingredient for my desserts so why not try using fruits to make a savoury for a change? I chanced upon a shrimp bisque recipe that used canteloupe (a.k.a. honeydew) to add sweetness and color, without that strong fishy taste.

The best way to describe this bisque is rich and complex. And the addition of the vinegar and cayenne, elevates it from your typical creamy soup to something much more interesting. You’ll end up with something that’s sweet, spicy, salty, and acidic, all at once — and you’ll get a bit of each flavor in every bite.

It’s not a soup that you will be doing often but give it a try for your next fancy dinner party! Your guests will believe you are masterchef quality! 😉

Steamed Mussels and Smoky Bacon in White Wine Sauce

14 Apr 2016

Like all truly great meals, it starts with bacon, garlic and onions. This quick dish of plump, juicy mussels in a fragrant white wine broth is best served with crusty bread so you can mop up all the delicious thyme-infused sauce.

Paella de Marisco (Seafood paella)

14 Apr 2016

Paella de Marisco is a summer favourite in Spain. Paella can be made in large batches to feed a crowd and it is a great dish to prepare as your guests arrive as it can be prepared in simple steps. Our recipe is incredibly flexible, you can put your stamp on it by substituting any of the main ingredients with whatever is in season or a combination of your favourite seafood! We recommend a refreshing white wine to go along with it.

Flank Steak with Spicy Mexican Salsa Verde

14 Apr 2016

In the hands of a budget-cook, flank steak can be a delicious yet affordable alternative to pricier cuts of beef. However, because flank steak can be somewhat tough, care must be taken to preserve the meat’s tenderness and flavour when cooking. Our version of this Jaime Oliver inspired recipe uses lemon zest instead of mint to give this authentic Mexican salsa a refreshing, tangy flavour.

Coq au vin blanc (Chicken braised in white wine)

14 Apr 2016

Nick Slater inspired this version of the original French classic Coq au vin, which uses white wine instead of red. This fresher, lighter version is made with some fragrant bacon, juicy little mushrooms, tender chicken on a bone and some good white wine. Serve with potatoes, rice, pasta or simply some crusty baguette for dunking.