This is ginger beef stir fry with a big nod to Vietnamese cooking. Big, bold tastes meet sizzling beef in a spicy flavour explosion that’s sure to put a big grin on your face. It put a big grin on my face the first time I tried it.
gochujang mayonnaise
Move over sriracha mayo. So long chipotle mayo. Here comes gochujang mayonnaise. Time to put a little Korean flair into your sandwiches. It’s the next big thing.
momofuku pork belly
Momofuku pork belly is so good a restaurant empire was built on it. Melting tender and deeply flavoured. And this is how they do it. For real. I asked. At the restaurant.
punjabi dal makhani
Punjabi dal makhani is a wondrously rich lentil curry from Northern India. This is the restaurant version. You can make it in ten minutes once your lentils are cooked. The traditional version can take a whole day.
bo kho – vietnamese beef stew with egg noodles
Bo kho is beef stew with a delicious Vietnamese twist. Wonderful, rich beef stew with the haunting flavours of lemongrass and star anise. Seriously, seriously tasty.
thai red chicken curry
Thai red chicken curry is on the menu of every Thai restaurant everywhere outside of Thailand for a reason. It’s just damn tasty. Everybody loves it. You will too.
vietnamese sate sauce
Vietnamese sate sauce is a garlicky, spicy flavour bomb you can throw at any Asian braise, soup, stir fry or noodle dish. Or smear it on chicken and grill. It’s loaded with big, bold southeast Asian flavours.
indian restaurant hariyali chicken curry
Hariyali chicken curry is a green curry with big mint, coriander and green chili flavours. It’s not your run of the mill Indian restaurant curry. It’s different. For when you want to mix things up.