Another Foschini Group feature with Balanced Life May 2012. In this feature, I chose 4 recipes from my blog. Styled by myself and the magazine’s art director: Lesley Mallon Photographer: Greg Cox Pickled cherry Tomatoes with Chinese cured Plums Chicken fried Rice with ginger and sesame oil Chinese Egg Pancake Roll 蛋餅 Taiwanese Cucumber Salad Read the digimag here. Tweet
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Finding a “the best of” restaurant is not exactly the easiest task, especially if it’s a more “generic” menu item like steak, ribs, schnitzels etc – everyone has their own opinion and most restaurants offer those meals. Now, Margaritas is a steak and seafood house where I’ve been eating, with my family, for almost 10 years now. Margarita’s was my very first experience of western fine dining and has been [...]
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On Saturday, a new market had started in Woodstock, Cape Town. The Palms Market is a bimonthly market bringing us the freshest of foods from the Platteland. I received an email from Social Plus One, inviting me to the market’s opening, and of course, I’m always keen to check out a local market. Even though The Palms Market just started, there’s a certain appeal – especially with an covered parking area, [...]
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Coffin bread is something that is most commonly found in the south of Taiwan, my papa’s hometown – Tainan. This crispy loaf with filling is very similar to our South African bunny chow. The traditional filling is a creamy-based seafood chowder, but you can use any filling. For this recipe, I used one of my brother’s favourite filling – Teppan-style beef with onions. Ingredients: 700g steak 3 Tbsp soya sauce [...]
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Directly translated, 蔥油餅 means spring onion / green onion / scallion oil pancake and it is a fantastic side starch to add to a dish or to eat as an appetiser. In Taiwan and China, it’s as “common” there as you would find slap chips in Cape Town. The method for making these spring onion pancakes is very similar to puff pastry because what makes it special, is the layers [...]
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In Taiwan, you can find a wide range of delightful snacks at night markets, which is, also known as street food. One of my favourites is the steam-fried bun. The direct translation for 水煎包, is “water fried bun”. The bun is semi-fried and semi-steamed, but very little oil is used in the process. These delightful buns are delicious and pretty much one of the easiest things to make in Taiwanese [...]
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In my endeavour to write about food, I wanted to learn as much as I could about it because I want to be a credible food writer. My journey started with Oded’s Kitchen, working as a part-time sales person under the tw0 masterminds – Oded and Lewis. As I gained confidence, they placed me at the Earth Fair Market, where I’d sell Oded’s Kitchen products – preserves, fresh food (lunch) [...]
Read moreI am a Taiwanese copywriter, designer, illustrator, patisserie and food lover, and roller derby skater in Cape Town, South Africa.
