Remember this? I can scarcely believe my very first class took place that many moons ago! After a long run and an even longer hiatus, its finally back. For everyone who has been awaiting, thank ...
Happy New Year! I hope your 2012 has gotten off to a fantastic start. And I hope 2011 was as momentous a year for you as it was for me. May 2012 be an even more outrageously great year for every...
Is it just me or did 2011 zip by in a blinding flash? One morning, I woke up, rubbed my eyes, and realized it was high time to start thinking about a holiday class menu. This high time being sometime...
Ill be teaching a new demo class at Shermays Cooking School on 23 July 2011 (Saturday) and 24 July 2011 (Sunday). For all inquiries, please call the school at +65 6479 8442 or 6479 8414, o...
Ive been bursting to say something sooner, but kept it close to my chest out of sheer personal superstition. Well, the cat is out of the bag, my book has gone to print, and it will be released very s...
Inspiration is everywhere. It can be as randomly encountered as some scrumptious slice of polenta cake grabbed from an unassuming gem of an Italian deli in Clerkenwell and eaten on-the-go.Or as delib...
In my household, XO sauce has become a must-have. However time-strapped one may be, however bare and unshopped-for the fridge and cupboard, having a bottle of this glorious dried scallop-and-shr...
I am not patient by nature.Sift flour and baking powder thrice? Sure.Wait overnight before baking the financier batter? No problem.If theres something yummy to be had at the end of it all, theres no ...
We were in Paris in October - W primarily for work, me ostensibly for a spot of les puces trawling in Saint Ouen. One afternoon, after a particularly brisk walk in the bracing cold, we returned to th...
No dastardly cunning required here. Unless you count the fact that heartfelt homebaked gifting doesnt get more simple-but-super. And really, who needs more complexity when there are turkeys to brine ...
Ah.Brioche.What have I said that I will say again.Time and again, I fall for its crafty, buttery, egg yolky charms.Most sometimes, I hate how its made me try, try, and try and try somemore.Rare other...
Beam me up, Scotty, Im ready to rejoin the ranks of the civilized.After much purging and packing, we have finally moved into our new home. And thus began the entirely separate process of unpacking, o...
Life has a habit of getting in the way of the fun stuff, like updating this sliver of the www. I feel like Ive been swallowed by a black hole the last couple of months. That somehow sounds omninous, ...
This post, I suppose, has been years in the making (read: Warning - Very long one lies ahead).Theres a handful of foods W is slightly obsessed with. Which, really, means that every specimen that cros...
Frogs and snails, and puppy dogs tails, thats what little boys are made ofI cant help myself.My XX chromosomal hardwiring has really predetermined my predilection for all things sugar and spice, past...
Ill be teaching Fabulous Party Cakes, a demo class, at Shermays Cooking School on 8 May 2010 (Saturday), 9 May 2010 (Sunday), 22 May 2010 (Saturday) and 23 May 2010 (Sunday). For all inquiries, pleas...
In the name of the evolution of ones decompression therapy, Ill rather take a whirl through rue du Faubourg Saint-Honoré anytime, anyday, over the Champs-Élysées. Sure, it dosent hurt that this parti...
We spent a few days in London in January and, as always, made it a point to revisit old favourites like St John Bread & Wine in Spitalfields (which we actually prefer to the original Smithfield r...
I'll be teaching The Ultimate Tea Party, a demo class, at Shermay's Cooking School on 10 April 2010 (Saturday), 11 April 2010 (Sunday), 24 April 2010 (Saturday) and 25 April 2010 (Sunday). For all in...
Some things - be it through tried-and-tested wisdom, taste memory or sheer force of habit - go together like peanut butter and jelly.Think bread and butter.Or peas and carrots.Chips and malt vinegar ...
"Faites simple", said Auguste Escoffier, over a 100 years ago.Cleverness is an overrated virtue.Keeping it simple is perhaps the hardest lesson to learn of all. The more avid the cook, the harder the...
There are many reasons why I love Paris, and have become rather adept at contriving ever more reasons to visit. On that long list you will find crammed somewhere between the entry for le vin and le p...
I'm very much looking forward to kicking off my 2010 teaching schedule with Fruit Desserts, a demo class, at Shermay's Cooking School on 13 March 2010 (Saturday), 14 March 2010 (Sunday), 27 March 201...
Growing up, I was put under the charge of a Cantonese amah for a while. Not a very long while; let's just say having one cook in the kitchen was key to keeping the domestic peace. Her tenure may not ...
Happy New Year!I've never been much good at keeping my New Year's resolutions. But there's one resolution in particular that I've made year after year and broken - rather blithely too, I may add - as...
Here's to everyone having a very merry Christmas and an absolute blast ushering in the new year! I for one am truly looking forward to 2010 for all sorts of reasons, firstly because I'll be kicking o...
One of W's favourite ice cream flavours is also one that's, once the basic vanilla custard base is stirred together, a snap to make.Seeing as there is simply no homemade substitute that comes even re...
Shame on me, how I used to tease (gently) my mother about her utter reluctance to toss anything out - no matter how yellowed, brittle, mothballed, and virtually disintegrating. Waste not, want not, s...
Because a deeply decadent dark chocolate tart will feature in Holiday Desserts 2009, with a baked Valrhona Manjari 64% custard filling that can only be described as baveuse, I wanted to include withi...
Dearest Sticky Chewy Salty Sweet, you had me at Hello.Celestial caramelly goodness? Check.Very buttery awesomeness? Check.Sly salty savour? Check.Fabulous crunch of toasted nuts. Can't stop at one. W...
You are no longer following . Undo?
English
Suomi
Svenska