Food Sparks

With updated instructions It's been two and a half months since my original post. During this time I've kept mucking (enhancing...

I haven't made BBQ Pork at home for 40 years because of the easy access to good quality BBQ stores in the city. I used to make i...

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...