Feathered Fibers by Carla Barrett A Happy Chook is a Tasty Chook! There was a time and not that long ago; Singaporeans ate nothing but firm, meaty and flavoursome Kampung chicken. That is the French breed of chicken acquiring the name Kampung, with its orange feathers and black head, commonplace roaming around Malay villages - a true free-range, happy chook. The Kampung chicken is still ... read more >
Produce | Related to: , ,
Wagyu beef rump Slow Roasted Medium-Rare Rump of Wagyu Beef. Totally impressive at the table yet absolutely simple to cook! There is nothing more enticing to a carnivore than a gargantuan piece of beef appearing at the table, juices oozing as it is carved in generous slices, the meat running from shades of cherry red in the centre to a caramelized roasted–brown outside. ... read more >
Produce | Related to: , ,
Roast Beef Who said white wine doesn’t go with beef! Thai beef salad using Wagyu Rump - paired with Margaret River 2008 Mount Horrocks Riesling - Clare Valley. Whilst the tail end of summer is still with us for the most part of Asia and the northern hemisphere, or forever summer in the tropical regions, one of my favourite Thai-inspired dishes is ... read more >
Produce | Related to: ,
Ruth Pretty 1. Everyone loves toast but toast is not necessarily a breakfast dish. Store sourdough bread in the freezer for unplanned barbecues, particularly to serve with drinks before the main event. If you wish slice sourdough before you freeze. Brush bread slices with extra virgin olive oil and over a char grill or on a flat grill plate, heated to medium ... read more >
Produce | Related to: ,