Lyonnaise Sausage Roll

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One of the advantages of reading cookbooks like novels (I’m sure you have heard of many foodies using this phrase) is having a repository of recipes stored in the memory for those many moments when I find myself holding an ingredient and wondering how I can cook it.

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Caramelized Beetroot Tarte Tatin

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Most Australians will have some memory of soggy lunchtime sandwiches. When I think of the sandwiches of my childhood, they were most often sliced multigrain bread filled with lettuce, grated carrots, tinned beetroot and a slice of plastic cheese. The beetroot always left a red stain on the bread, on my hands, on my school uniforms. And they almost always made the sandwiches soggy, something which made me vow never to eat sandwiches again the moment

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Steamed Tofu with Soy, Chillies & Sichuan Pepper

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You don’t have to be a vegetarian to love tofu. In fact, I think I like it more than meat … Salt & Pepper Tofu is one of my favourite dishes ever, especially when it is fresh and piping hot. At other times, you will often find me adding tofu to most Asian soups and stir-fries. Recently, I started experimenting with recipes for steamed tofu and I love how it can be such a simple,

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Apricot Crumble Cake

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With apricots in season at the moment, the best way to enjoy them is to simply eat them as they are when they are juicy and ripe. But if, like me, you have a tendency to buy too many at a time and the fruits ripen before you have had a chance to eat them at their best, a small batch of apricot jam is usually a good way to use up excess (and

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Meyer Lemon Syrup Cake

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I first came across the Meyer lemon when we were living in the US. I had frequently seen mention of them in American cookbooks and magazines, but I never really paid much attention until I saw them one day at the grocers. I bought them to use in place of normal lemons for a dish later that night, and upon slicing into the first lemon, I realised that I had made a crucial

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Sticky Chicken Pho

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As a Vietnamese, I could eat a bowl of pho at breakfast, lunch and dinner. There is something so nourishing about about a steaming bowl of slippery noodles, fragrant with fresh herbs and laced with spicy chillies for that much needed kick.

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Bun Cha – Vietnamese Pork Meatballs with Vermicelli Noodle Salad

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My latest contribution to Discovery, the in-flight magazine for Cathay Pacific, is currently out now on all Cathay Pacific and Cathay Dragon flights. This month’s foodie feature is the classic Vietnamese dish called bun cha, consisting of grilled pork meatballs served with an abundance of fresh herbs on a bed of vermicelli noodles. A Vietnamese dipping sauce, called nouc cham, is essential to this dish to dress the noodles and to add a

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Rhubarb & Vanilla Friands

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One of the most popular recipes here on Eat, Little Bird is for Lemon Drizzle Friands, a little cake which is widely popular in Australia and which has surprisingly intrigued so many readers worldwide.

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