All our favourite recipes, because food is meant to be shared.
Chinese Pickled Red Cabbage with Ginger is fantastic, quick to make and lasts for months. It’s really crunchy, with a zingy sweet and sour flavour, strewn with flecks of red chilli and matchsticks of fresh ginger. It’s a winner! We love to serve this with Chinese Crispy Pork Belly slices on bao buns smeared with hoisin sauce.
Authentic Thai Beef Salad is one of the best salads going. Rare cooked beef combined with aromatic herbs and crisp salad ingredients dressed with a punchy, citrus dressing topped with crispy fried shallots.
Perfect for a quick tasty midweek meal with dinner on the table in 35 minutes. Who doesn’t like that!
Thai pumpkin soup with chicken is a fusion between the French favorite, and a Thai classic. Coconut milk, red curry paste and kaffir lime leaves give this Thai pumpkin soup with chicken its unique flavour, the addition of chicken takes it from wonderful, to extraordinary.
Instead of calling your local curry house for a takeout try making our Beef Madras Indian Curry that’s rich, aromatic and full of flavour. We love this curry as it’s a set and forget recipe, let the instant pot or a slow cook do the work and you get to enjoy the results.
You need to know How To Make Bang Bang Chicken. With a batter that’s made in minutes and then doubles as a crisp coating that’s topped with panko crumbs for double crunch and dressed with a sauce that’s made with just four simple ingredients that when combined create a sauce that’s both savoury, sweet and oh so very morish.
