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Welcome to Day 5 of the inaugural Holiday Salad Marathon, a series where I’m doing the polar opposite of the usual baking countdowns and bringing you a new salad recipe every single day through to Christmas Eve! Today I’m sharing a great Aussie classic: Chang’s Crispy Noodle Salad This is a salad from that comes to you from the back of the Chang’s Crispy Noodle packet. It’s an Aussie summer BBQ favourite that hits the spot with everybody....

A classic comfort dessert, custardy on the inside, golden and buttery on top. The only real question is this: what will you serve it with? Ice cream, cream, custard – or something else? 😉 Bread and Butter Pudding I remember the first time I had Bread and Butter Pudding. I was really cynical. Stale bread for a dessert?? It sounded ridiculous. How wrong I was. If you’ve never tried Bread and Butter Pudding before, be prepared to be amazed because it truly is a thing of beauty....

This is a quick recipe that evolved to use up leftover cooked beef, such as after making stock. So I’ve used repurposed beef here but don’t worry, it can be made from scratch too! Caramelised Vietnamese Shredded Beef Caramelised Vietnamese Shredded Beef is a recipe that was born as a way to use up leftover cooked brisket used to make the broth for Pho soup. Leading up to publishing the recipe, I made it quite a few times and found myself with an alarming stockpile of cooked brisket in my freezer....

This recipe is part of a Chili Con Carne Series where I use leftover chili and transform it into other dishes. Earlier this week I shared my Shredded Beef Chili Con Carne recipe. It makes ALOT! About 12 to 15 cups! Which is just perfect because Chili Con Carne freezes so well and is incredibly versatile. Potato skins, as a pasta sauce, in lasagna bakes, wrapped in pastry, as a soup base, on fries and chili dogs and of course Mexican favourites like tacos, burritos, enchiladas, nachos....

I just had this for breakfast. Really. It’s Wednesday morning, Sydney is “suffering” through a heatwave (35C / 95F). And while normal people are having a cold healthy smoothie or a bowl of fresh fruit and yoghurt for breakfast, I heated up a bowl of hot spicy Chinese noodles. It’s my Japanese upbringing!! In Japan, cereal and toast are virtually unheard of for breakfast, except at hotels that cater for Western tourists....

Creamy Vegetable Soup This is a homemade version of the Cream of Vegetable Soup cup-a-noodle packs which is a little optimistically labelled with “lots of noodles!!” Because let’s be honest – a powder soup packet mix for a mug can only have so many noodles in it. And while we’re on the topic, there’s not that much veggies in it either. (And I STILL loved it growing up!) Hence the beauty of homemade!...

I saw this on a Chinese cooking program years ago. I can’t remember what the show was, but I do remember being dubious. Just 5 ingredients? How good can they be? I frequently see cooking hacks with very few ingredients and often they are made using cake mixes or store bought sauces. Which I have no problem with per se, it is just not my way of cooking because I like to cook from scratch as much as (practicably) possible....

This is a cookbook exclusive recipe! This recipe is exclusive to my debut cookbook Dinner which includes a how-to video for every recipe. Just scan the QR code! Just to explain…. I know, it’s confusing! You’re so used to getting recipes on my website – there’s over 1,200 of them, after all. And here you are looking at a tasty recipe video and I haven’t provided the recipe. 🙀 I’m not just doing this to torture you, I promise....

It’s pretty as a picture! And the speckling part is FUN to do! Easter Cake I confess: I struggle for dessert ideas every year when Easter rolls around. I know, I know, many of you will point out there are all sorts of traditional Easter dessert wonders from around the world … but I am yet to make one that gets me excited. She ducks as people from all over the world chuck rotten eggs at her I implore you to prove me wrong....

Caramelising onions calls for patience, but it’s worth it. You’ll be rewarded with deeply golden, intensely sweet onions that forms an incredible flavour base for this French Onion Soup. For an effortless option, see how to caramelise onions in a slow cooker! THE ICONIC FRENCH ONION SOUP! French Onion Soup is probably one of the most epic soups in this whole wide world. And yet, the soup itself is made with very few core ingredients: butter, onions, flour and stock/broth....

Goan Fish Curry The tropical climate and beaches of Goa have long since been a magnet for travellers from all over the world, with a reputation in particular for attracting the hippie crowd and British backpackers … and Aussies! Of all the region’s dishes, along with Vindaloo perhaps one of the most well known is Goan Fish Curry. Pronounced go-an (as opposed to “groan” without the “r”!), it’s an aromatic curry with a blend of spices, garlic, ginger and onion along with fresh tomato and coconut....

This chickpea salad tastes as bright as it looks, and works as a main course with crusty bread, or as a side for roasts, fish, prawns or simple pan seared garlic chicken thighs. Chickpea Salad I know it’s tempting to just grab a can of chickpeas, add green fluffage, toss with dressing and call it a day. And that has happened many a times around here, being a handy and somewhat virtuous quick meal option....

Aussies love Greek Salad. If the local fish and chip shop sells one fresh salad, it’s probably a Greek Salad. That’s how much we love it. Did you know……Greek Salad as most people know it (and the way I make it) is not actually the real-deal authentic Greek way. The way the Greeks make it, feta is served in a block on top of the salad rather than chopped into cubes, and the salad is dressed with just plain extra virgin olive oil (Greek olive oil of course!...

Plus, a bonus no-knead version – the world’s easiest hot cross buns recipe! Hot Cross Buns Big, fluffy, fragrant Hot Cross Buns just like what you get from your favourite bakery are easier to make than you think. Especially if you have a stand mixer. Homemade Hot Cross Buns become a dump-and-mix job to make the dough. Definitely my preferred method! These Hot Cross Buns are way better than the stock standard ones you buy from grocery stores....

This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! Though my brother, sister and I all know how to make Japanese food, it’s an unspoken rule that when it comes to Japanese food, that’s mum’s domain. So if any of us have a particular craving for a Japanese meal, we submit requests. Sister: “Mum, can you make oden for us this weekend? Puh-lease??” Brother: “Mum, we’re heading out to the harbour for New Years’ Eve fireworks....

Handcrafted Japanese Knife Giveaway! {Update: Giveaway has closed, the winner is Monica O’Sullivan!} The last time we asked my mother to bring a kitchenware item back from Japan, it was “just” a Yakitori charcoal grilling station. “It’s only 10 kg (20 lb)!” my sister cajoled. “C’mon mum!” We were only joking. Though perhaps not excessively heavy, it’s about 1 m / 3 feet long and given she was also manhandling her ski gear, we didn’t actually think she would lug one back for us....

Make it fresh, or assemble ahead and reheat when required. Serve in place of plain ole’ mash. Make-ahead mashed potato With the holidays fast approaching, I thought it would be timely to share my favourite way to make mashed potato ahead of time. The thing with make-ahead mash is that you cannot simply reheat it in the microwave or oven. You might think a splash of milk and good stir is all it takes to restore it....

In this post, I’m sharing details about the chef’s knife I can’t live without, as well as the other knives I own and what I use them for. My knife collection Here’s a photo of my personal knife collection. I do not have a replica of all of these in my studio kitchen – only my essential knives which I’m covering in this post! You don’t need all those knives I have above to get started with your knife collection....

This is a cookbook exclusive recipe! This recipe is exclusive to my debut cookbook Dinner which includes a how-to video for every recipe. Just scan the QR code!

“Perfect for feeding an army. You can make ahead, eat it with your hands and I swear, there is not a single dish or pan or utensil to be washed!” In my next life, I hope to be reborn with slim hands and long, elegant fingers instead of pudgy, midget hands. My friends call me “Baby Hands”. Truly! I do everything I can to avoid “hand shots”, but sometimes it just has to be done....