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Cheese & salad.

Cheese & salad. Last year we stopped by Tillamook Creamery in Oregon & bought their vintage 105 year celebratory cheddar & have been ageing it for 14 months (plus their original 4 years) here in Cambodia. And French aged chevre log, accompanied by local hydroponic lettuce greens & rocket/arugula doused in walnut oil dressing. Pretty […]

Winter classic: boiled chicken & dumplings

Last night was so cold, we reverted back to a winter classic: boiled chicken & dumplings. Mix together 1 cup/135 g self-raising flour, a generous pinch of salt and freshly ground pepper, plus optionally,  a spoonful of  grated hard cheese like a parmesan or manchego.  In a separate bowl,  beat 2 eggs  with  1/4 cup/60 […]

What a friend we have in cheeses.

What a friend we have in cheeses. I’ve rediscovered the bliss of a well-stocked cheese board, especially the stinky washed rinds, and lesser pungent white moulds. A brand new Persian feta from Willowbrae @karenb_81 Italian taleggio, fresh goat chevre, mild Pecora blue from NSW & more. Skipping all the froufrou like nuts & dried fruits. […]

Popup, in honour of our upcoming The Burma Cookbook

2 courses from last night’s PopUp! From  The Burma Cookbook: coconut rice timbale with marinated & grilled  goat cutlets + stuffed eggplant Rakhine style.  vVntage South Coast cheddar — so creamy & thanks to Esther @dairygoodness Last night’s PopUp finale: semolina cake w/ candied ginger & edible flowers. From my upcoming The Burma Cookbook (River […]