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Duck Confit with Sweet Potato and Honey Mash

Many people have seen duck confit on bistro menus, but not too many have attempted to make it at home. This recipe is essentially duck legs that have been cured with salt and spices and then gently poached in its own fat. Well, do not be put off by the amount of duck fat being...

Ultimate Cornbread with Chili Con Carne

Long regarded as a traditional staple, the origin of cornbread may be traced back over 500 years. Early British settlers in North America employed the use of cornmeal to substitute ground wheat, and with it, formed the first cornbreads. Though not very likely to be leavened by starter yeast, the cornbread is frequently enjoyed along...

Earl Grey Tea-Brined Roasted Chicken

This recipe may seem complex, but it is perfect for Christmas celebration. First brined in Earl-Grey tea, then coated in a flavour-packed rub featuring white pepper powder, five spice, and then brushed with maltose and rice wine solution, this chicken dish is sure to impress your diners.

Lentils and Brown Rice Vadai

Brown rice is a grain, lentils is a legume, we combine the two for this really delicious and wholesome vadai packed with vegetarian protein. Makes approximately 15 portions.

Cantonese Style Swimmer Crab Balls

These little morsels make awesome hors d’oeuvre, as well as elegant entrées. The mixture is similar to a classic crab cake mixture. But with a slight Cantonese influence as they are flavoured with celery leaves, spring onion and good quality oyster sauce. The mixture is wrapped around the claws and coated in breadcrumbs and deep...

Baked Spicy Korean Style Wings

No false promises here! These Korean style chicken wings are baked instead of fried. The skin still gets crispy under a coating of hot GOCHUJANG and rice vinegary sauce. INGREDIENTS 60 gram plain flour 30 gram rice flour 20 gram corn starch 2 tsp + 2tsp Korean chili powder (Gochugaru flakes) 1 tsp + 2 tsp salt...