This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! Pad Thai recipe Pad Thai is one of the world’s most beloved noodle dishes. Along with Thai Green Curry and Red Curry, this is the dish by which every Thai restaurant is measured. In fact, I was trying to find the “best” Thai restaurant in my area just last week and it brought me much amusement that Pad Thai was the baseline of a favourable or unfavourable rating for almost every review!...

These scones are made with a food processor which is not only faster, it eliminates the risk of common pitfalls. Soft and fluffy insides, golden tops, serve them with copious amounts of jam and cream for the ultimate classic afternoon experience. Classic plain scone recipe Perhaps the simplest of all baked goods in this entire world, the humble scone surely conjures up fond memories for every Aussie. Gatherings with family and friends, school bake sales, fundraising morning teas at work, a quaint little cafe in the Southern Highlands, or your grandmother’s kitchen....

After a 6 month hiatus to focus on my debut cookbook, I’m back with a brand new recipe! I’m easing in here with something super quick and easy, but something you’ll make over and over again…. Hope you love it as much as I do! ~ Nagi x Supreme Soy Noodles – the Asian noodles for everything! My first new recipe in 6 months!!! Simple and fast, Supreme Soy Noodles are THE Asian noodles to serve with everything and anything Asian....

Smashed Potatoes Let me introduce you to your new favourite way with potatoes. SMASHED! CRISPY! BUTTERY!! Buttery CRISPY SMASHED POTATOES! Best ever potato recipe! If you are yet to experience the joys of crispy smashed potatoes, and my first experience was only 3 years ago when I was introduced to them by Claire from Sprinkles and Sprouts, a fellow Australian food blogger, these are going to change your potato game forever....

3 ingredient desserts are handy emergency recipes, like Chocolate Covered Strawberries and Peanut Butter Chocolate Bars. Everybody loves them and they’re so quick to make! Peanut Butter Cookies Having dictated this recipe to 3 people at the dog park in the past week, and having had all 3 approach me afterwards with varying forms of love/hate gestures (“THIS is YOUR FAULT!” one lady wailed, showing me her stomach 😉 ), I decided I had better move this up the posting schedule....

Healthy, hearty, economical and a complete dinner made in one pot. Yessss….. New beef mince recipe idea: Beef & Lentil Soup! This is a hearty lentil soup loaded up with lots of vegetables and the convenience of ground beef for the meat! Why don’t we use beef mince in soup more often? It’s so handy and economical, it soaks up flavour and makes this one-pot hearty meal a very low-effort endeavour....

The new way to make risotto that comes out just as creamy and just as delicious is here – and it’s so much easier, less washing up and far less labour intensive than the old way! Risotto is one of my all time favourite foods. I feel like I say that about many recipes I’ve shared, but I really mean it. Really!! I don’t make risotto as often as I want to because it’s carb heavy and I lack self control....

Don’t be fooled by recipes claiming to be “better than take out” that call for nothing more than soy sauce for flavour. It takes more than that for an authentic chicken fried rice – just ask your friendly local Chinese restaurant!! Chicken Fried Rice After Monday’s simple yet-myth-busting How To Cook Rice post, I thought I’d follow up with a quick ‘n easy recipe today. Using rice of course. My “House Special” chicken fried rice!...

The trick to ensuring the melted butter stays firmly sealed inside? Partially freezing the chicken so the chicken is keep firmly in place. Yep, it’s that easy! {Bonus no deep frying option provided} Chicken Kiev Stuffed things are good things. Dumplings. Profiteroles. Samosas. The anticipation of cutting into something that looks so plain and unassuming on the outside to reveal something wickedly good on the inside, is like opening a tantalising birthday present....

Chinese food for breakfast? Definitely! I can tell you for a fact that breakfast in Asian countries are so much more interesting than toast and cereal! And so much more delicious!! Though I was raised in Australia, all my relatives are in Tokyo. Every time I visit them, even though I am on holidays, I find myself bounding out of bed when the sun rises in anticipation of the mini-dinner buffet that is considered breakfast in Japan....

Cinnamon French Toast Sticks I’m loving coming up with fresh takes on french toast! Growing up I always adored french toast but it was always the classic version drowning in syrup. When I was in uni, I discovered how good it was to pile bacon onto it, and yes, still drown it in maple syrup. I used to call this a “Heart Attack On A Plate”. This was before the day when “sweet and salty” became all the rage and everyone I made this for were dubious until they took their first mouthful – then they were converted for life....

Serve this for elegant pre dinner drinks, to ring in the New Year or an evening in with the girls! Cosmopolitan Cocktails I love Cosmos for how easy they are to drink – and how I always feel like I’m channeling the New-York-Gal within as I daintily sip away! Truthfully though, I live in the Northern Beach of Sydney. I spend my days in flip flops, denim shorts and comfortable tees, a whirlwind of activity between the kitchen, shooting area and my computer....

French toast will always be a staple for leisurely weekend breakfasts along with my favourite fluffy Pancakes and Pancakes bursting with Blueberries. So skip the bistro queue and make brunch at home this weekend! French toast You know when you feel like making something grand-ish for a weekend breakfast and but you’re too bleary to tackle Eggs Benedict? French toast is your answer. Always. Why? Because it’s effortless, and there’s a plethora of topping options!...

In this explosive interview that took place in his very own home, he spills the beans on what it’s really like to live the Life of Dozer! . . Dozer, it’s been a tumultuous year. What’s your take on COVID and how it’s affected your life in 2020? COVID? What is that, a new snack? I don’t recall getting any. Errr, no. It’s that world-devastating-virus, the reason your mum has been at home with you 99% of this year....

Italian Almond Cookies If there’s one word that captures these cookies, it’s rustic. And in my world, what that means is don’t get hung up about making them look perfect. These nubbly little balls will be a bit wonky. Some will be larger than others. There will be almond bits sticking out here and there, you might end up with some bald patches. Some bits might have a double layer of almonds....

This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! Laksa recipe I am obsessed with Laksa. My Japanese mother will disown me for saying this, but I am pretty sure that Laksa would be my Last Meal. She will also be able to attest to my obsession with Laksa. Because approximately once a month, I trek wide and far as required to get my Laksa fix....

So simple and easy to make, you can make this tonight! Sometimes, the simplest of ideas turn out to be annoyingly difficult to achieve. All I wanted was to make a homemade Lemon Pepper Chicken i.e. without using a packet of Lemon Pepper seasoning. Making a homemade Lemon Pepper seasoning to sprinkle onto chicken requires slow baking lemon zest to dry it out before mixing with salt and pepper. So essentially making a flavoured salt....

In the last cookbook update, I chirpily reported that the recipes had been created, the manuscript written, and I’d made a good dent in photographing the recipes. That’s pretty much the cookbook done, things should be slowing down, right? WRONG!!! If anything the last 2 1/2 months have been the hardest in this cookbook making process. Take a peek in my camera roll to see what’s been going on!...

“OMG, that caramel tart!”, my friend exclaimed. “You’ve probably given my whole family diabetes, but OMG!!!!” I grinned, gleefully. “I know, it’s INSANE, isn’t it?” This is probably the most indulgent dessert I know how to make. It’s sinfully decadent. The caramel filling is truly incredible – it’s smooth, creamy, thick and so soft. It’s made using a caramel base of butter plus sugar (for the caramel flavour) which is then combined with condensed milk....

And here’s the backstory for how #ShoutAMeal evolved. Thank you for reading! ❤️ – Nagi x SHOUT a Meal for Sydney Frontliners THE MISSION: To provide delicious, nourishing food to our frontline healthcare workers in Sydney, and support local businesses struggling to stay afloat. GOAL: To raise $210,000 to provide 500 meals per day for 6 weeks to frontline healthcare workers, and provide some much needed revenue into the hospitality industry....