Food Sparks

I love ginger and use it in practically all my recipes. This is a particular favourite because I can put in as much ginger as I like.  The h...

Isolation has allowed me more time to revive some timeless recipes in new formats.  This has always been my favourite dish both as a child w...

There are as many types of curried chicken as there are ethnic groups in Asia. My dad used to make this curry and I had stuck to it for the ...

It's been two and a half months since my original post. During this time I've kept mucking (enhancing) with the recipe (my Chemistr...

Cantonese White-cut chicken was the most popular post on this blog in the last six years. I have been following the recipe diligently with ...

I love "drunken chicken", especially the ones that came with the wine. Unfortunately the one restaurant here that used to make it ...

What can be a better combination - historic ambiance with fresh seafood and traditional fare done in a contemporary fashion! We had a great ...

We spent 11 days travelling in Iceland with a tour group in June, 2018. We have already heard from other travellers how expensive food is in...

It's not often that we see fresh duck in the market - it must be spring somewhere!  A fresh duck is so much less work than a frozen one ...

We had the good fortune of enjoying lunch and dinner at the same restaurant on the same day while we were in Hong Kong.  It was great that i...