Who says potato salad has to be Euro-centric? Not us. This Southeast Asian-inspired twist on the beloved summer staple will change up your mayo-dressed spud game, taking it to places you never dreamed of. It’s got fish sauce, lime, raw garlic, sugar, coriander, and spring onion… the whole nine yards. The creamy mayo takes inspo from the flavours of nuoc cham, that tangy…

Fabulous fresh flavours in a flash – and yes, we’re getting all alliterative with this yum, Thai-inspired dish. When you want your noodles quick and you want your noodles with a kick (yep, we’re rhyme-y today too), this recipe will sort you. All you do is make a simple aromatic paste for stir-frying the mince, whip up an easy sweet-sour-salty dressing…

Dammit, we’re not waiting any longer! We’re dusting off the barbie, firing it up, and cooking pork neck if it rains, sleets, snows, or kills us. And what better meat than pork for kicking off the barbecue season in tasty style? And what better cut than neck? It’s juicy, thanks to all the lovely marbling of fat, which slowly renders...

Vietnam, bless it, has some unique ingredients and techniques that we go nuts for. Having been lucky enough to visit the country numerous times over the last 20 years, we can say, hand on heart, it has one of our all time favourite cuisines on the planet. The food is next level; it’s fresh, zingy and so incredibly varied, we never get sick of eating it...

Is it too late to sneak in a soup recipe before spring? We think not. And not just any old soup either; a smooth, silky pumpkin one that skews Thai. With plenty of natural sweetness, pumpkin is an excellent foil for the sweet-sour-spicy-salty flavour formula that gives Thai food so much tasty depth...

“What we have here is a reasonably quick homestyle version of haejangguk. Using smaller chunks of beef and more widely available dark greens, the dish satisfies the need for something hearty with relative ease. While I have kept the process simple, I do remain respectful to the tradition by seasoning the blanched greens generously with a garlic-heavy paste before adding them to the soup…

Ah, Thailand. We l-o-v-e it. The bustle. The full-throttled craziness of its cities, especially Bangkok. The charm of the people and the allure of the culture; we’re big into those. And SHOPPING!! We love the retail action; those markets are unreal (how good is Chatuchak?)…

When you crave a curry, nothing else will do. But, you know. Making a ‘proper’ curry, whether Indian or South East Asian, involves loads of ingredients and making a paste from scratch. (Except a Japanese curry, where you just throw a few of those curry roux thingos…

In a world filled with ready-made pastes, jars of pre-mulched garlic and citrus juices in squeezy bottles (do not use these! They’re pasteurised, contain preservatives, and taste like rubbish), sometimes it’s nice to grab a whole pile of aromatic fresh stuff and chop…

“White pomfret was Amah’s favourite fish to eat, but it was really expensive. I knew every time we ate it something special had happened: maybe my dad had closed a business deal, maybe one of us got straight As at school or maybe it was for Lunar New Year. It was precious…

“Malaysian roast chicken has crispy, dark skin and lots of flavour from the five-spice and salt rub. Back in primary school, when my mum was working and it was just us boys and Dad, he would often ask, ‘Chicken rice tonight?’ It was always a big yes from us, and we’d go to the chicken rice shop near our house where…

Uugghh. Cooking. If you’re thinking nope, nope and ABSOLUTELY nope, we feel you. There’s cricket to watch, there are lawns to neglect and there are beaches calling your name. Stuff the kitchen. In this golden week between Christmas and New Year…