mains
cooking club no.14
mastering the art of french cooking: julia child
: souffle de poisson [fish souffle] with sauce mousseline sabayon
: champignons farcis [stuffed mushrooms]
: tarte aux fraises [fresh strawberry tart - cold]
cooking club no.12
sweets + soba
: croquembouche (from masterchef)
: baklava
: homemade soba noodles with scallops in dashi broth
cooking club no.11
smoked + wrapped
: smoked salmon 2 ways
: tea smoked duck breast with duck liver ravioli (from masterchef)
: kuih kochi
cooking club no.10
home made sausages
: 2 types of pork sausages
: green tomato relish
: makin bacon
cooking club no.5
our fifth session : game meat
kangaroo with beetroot + anchovy butter
saddle of rabbit with rabbit leg bolognaise + carrot puree
goat exohiko (greek)
cooking club no.3
our third session: japanese
tuna sashimi with wasabi avocado + daikon dressing from matt moran
sushi rolls
mango carpaccio with lime ice cream from matt moran
cooking club no.2
our second session : beetroot
horseradish baked salmon with a creamy beetroot sauce
spicy beetroot dip
beetroot dip (kiz guzeli)
beetroot + tarragon ravioli
cooking club no.1
our first session : duck
peking duck pancakes
duck confit
roulade of pekin duck breast with creamed sweet white corn + morel mushroom sauce (from the french laundry)
nasi lemak spoons
breakfast anyone?
my all time favourite! ‘nasi lemak’ - nasi means rice, lemak means creamy (coconut)…ahhh…the old days back in the school canteen, the morning tea and lunch break rush to get to the canteen early to get your nasi lemak biasa with lots of sambal before it gets sold out! the line used to be […]
