I can only describe Malaysian cuisine as a mixed tape of culinary hits from around the world. Including chart topping dishes such as;
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A crunchy slice of freshly baked ciabatta bread, roughly diced red-ripe tomatoes, hand- torn sweet basil, a drizzle of peppery Tuscan olive oil, a splash of rich balsamic di Modena and flakes of sea salt …
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There’s nothing as refreshing and as easy as a “quick pickle”
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So here it is… My infamous healthy, light, crunchy, sometimes referred to as ‘crack like’ Granola recipe.
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This has been my go too desert recipe for years. It is decadent yet light and rich… enough to satisfy the sweetest of tooth.
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I’ve had some of my most authentic food experiences eating on the streets.
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Nobody has respect for fish like the Japanese!
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Growing up in New Zealand, food was pretty basic.
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Barcelona has a word class dinning and drinking scene full of culture, vibrancy and has an equally impressive market to support it.
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Isn’t it funny that food makes more sense when it’s in its original place?
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