How to destroy a love of dumplings in one easy lesson.
Continuing my new habit to take a cooking class when I travel, especially when I have travelled to a place where I like the food, I am doing a one-on-one cooking class with an expert dumpling maker in...
View ArticleShanghai Stirfry
Wet markets are brilliant, all that fresh produce, some so fresh they are still alive, at least until you pick them out from the display. This local market in Shanghai has live chickens, fish, crabs...
View ArticleBanging the wok in Bangkok
Its a long flight from Australia to the UK, which is why I am exiting Bangkok’s airport at midnight into a wall of pleasant heat for a twenty four hour stopover. First priority is to get to the hotel...
View ArticleGetting back to basics with a Zanzibarian cooking class
I move slightly from one butt cheek to the other, as subtly as I can, hoping my face does not reveal my deep discomfort after sitting on a six inch high solid wood plank stool for the last two hours....
View ArticleSpicy cooking secrets of Zanzibar
Squashed into the back seat of the dala-dala(local minivan buses), escorted by the chatty Heelal and the quieter Sa’id, I marvel at how a thirteen seater van can so easily accommodate twenty – no,...
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Winter is coming, time to brew some masala tea
Each year as winter approaches and the nights get chilly, I start craving masala tea to warm me up. I learned to make it in Afura’s house in Zanzibar, doing a cooking course in the packed earth...
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