This is a bit of a strange one . . . But I think it works! It’s a bit of a cross between red curry, Laksa, and noodle soup. As always, adjust the spice to your preference. If you’re vegetarian, feel free to omit the fish sauce and/or replace…
Shout out to SW for the recipe request! These taco shells are made out of . . . purely cheese. Yes. But trust me – it has a weird self-frying effect and turns into gorgeous crispy perfection. There are a few different ways to make the shells. You could probably…
Thailand has some of the most incredible food in the world. I recently traveled there with my father and had many heavenly culinary experiences. One of the more notable delicacies was – and I know it sounds strange – ‘mushroom salad’. We were visiting Hua Hin and, in typical…
I’ve finally made it. A homemade version of my favourite Asian drink! Before you start your happy dance (because, yes, I admit that is exactly what I did), check your local Asian grocery stores. In New Zealand I couldn’t find bubble-tea-worthy tapioca pearls. You want the specific ones for making this drink…
I love stuffing vegetables with mince. Capsicums are perhaps my favourite, but courgettes, kumara, and these lovely butternuts are all delicious! The size of your squash, as well as the amount of seeds in it (and thus the thickness of flesh), will determine how much cooking it requires. Ideally, you’ll…
This salad is warm, a welcome change as the weather starts becoming drab down here in New Zealand. Beetroot, carrot, and butternut provide a good dose of beta carotene – a powerful antioxidant – while prawns and almonds boost the protein. Slosh over that extra virgin olive oil to add…
Feijoa season has started at the Whale household. After a little windy weather recently, those green fruits have been dropping like the rain itself. I’m not generally a great appreciator of crumbles – I feel as if the natural beauty of fruit is often destroyed by cooking and hiding it…
Yes, I know. Soup doesn’t exactly scream, “EAT ME!”, but let me explain. This particular one is heady with Southeast-Asian aroma, is creamy and coco-scented, with enough oomph to leave you satisfied. Of course, a bit of thickly sliced and toasted bread alongside – laden with butter, may I add…
Naming these sandwiches was taxing. There are so many ingredients, so many delicate elements, so it’s difficult to tell what the salient flavours really are. Pesto and camembert? Pork Vienna? Personally, I’d be sold with “Really Cheesy Pork Sandwiches”, but I understand most people don’t exactly share the insatiable love…
If you have some lamb roast leftovers, this is the perfect way to make them feel loved. Before they’re devoured, obviously. With the earthy kale and sharp pesto, you get a not-so-ordinary meal that also boasts a fair few nutrients. Of course, we don’t eat pizza for nutrients, do we?…
