Traditionally grown for pearls, Leeuwin Coast’s farm in Albany is the only place in the world to grow Akoya commercially as a culinary delicacy. A delicate pearl oyster native to Western Australia, grown in the pristine waters of Albany and harvested using innovative aquaculture techniques, the Leeuwin Coast Akoya is an enduring feature on the menu at Will St Leederville.
Today I explain to you how to prepare a mouthwatering Pho Bo, a traditional Vietnamese dish that appeared in the late 19th Century in Northern Vietnam.
The easy recipe of one of my favourite dishes when in Hong Kong: Roasted pork and dry egg noodles, an explosion of flavours for a 5-star street food dish!
Khao Soi is a famous curry coconut soup from Thailand that takes also some influences of the Laotian and the Burmese food culture.
Though there are several variant of this famous soup, my take on this recipe has mostly been influenced by Pearly Kee, the Superstar Chef of the Nyonya cuisine.
We start with a pillar of the Indonesian food culture, derived from the traditional Chinese cooking techniques: the “mie ayam pangsit”
Duck is a common dish served throughout Indonesia, and in Bali, the duck is often served deep fried until crispy, accompanied by a lawar and sambal matah.
Chillies, garlic, shallots and the spice of the coriander seed give this finely pounded paste a superb kick.
This simple spice paste uses the typically Indonesian root aromat spices to bring a distinctly tropical flavour to meat, chicken or fish.
Bumbu Genep is the basis of nearly every Balinese dish and contains 13 magical spices.