When I first moved to Zurich in 2006, “brunch” was not quite in the Swiss vocabulary. Only a very few places offered brunch on Sundays, and those places were typically always booked out by expats in search of pancakes, waffles, baked beans and the like which were not commonly offered by the more traditional Swiss establishments.
Recently in the kitchen, I have been busy rustling up various Vietnamese dishes, including one of my favourite soups called Bun Rieu – a pork broth flavoured with crab and tomatoes, and served with vermicelli noodles and a pile of aromatic herbs. I love to make a big pot of this soup so that we can eat it over several days, even if the sun is sweltering outside and we sweat uncomfortably while enjoying the
There is a stand at the farmers’ market which I love and which often only sells two or three different fruits. It occupies a table which is barely more than a metre wide, yet there are always long queues of people waiting eagerly to get their hands on – what I think are – the best cherries and apricots in town.
About three times a week on Tuesdays, Thursdays and Fridays, we head to the farmers’ market near our home to buy fresh fruit and vegetables. I avoid, as much as possible, going to the supermarket with two tiny tots in tow, but the farmers’ market makes grocery shopping a pure pleasure. There are no crowded and narrow aisles to navigate, which means the children can run around from stand to stand, inspecting the
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
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,
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
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
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