Waste-Not Kitchen takes meat and fresh vegetables donated by New Zealand food retailers Farro and T&G Global and turns them into a range of delicious soups.
Category: Issue 196
IT USED TO BE SAID that a good cook could produce a decent dish from any old scrawnbag of a chook.
THE CITRUS-LIKE clean flavour of lemongrass is both refreshing and invigorating.
DEEP DOWN SOUTH, in a lush corner of Vietnam’s Mekong Delta, the treasures of Trà Vinh go mostly unannounced.
FOR MOST OF YOUR Singapore trip you should, of course, be hitting the incredible array of food on offer from hawkers and on the streets.
“DISNEYLAND,” someone snorted when I mentioned I was off to Singapore and staying at the Marina Bay Sands hotel.
“NEW ZEALAND, the last pure land on the planet.”
JANE LYONS AND WILL BOWMAN OFFER A SNACK SHOT OF BANGKOK’S FAMED STREET FOOD.
FILIPINO FOOD IS, in many ways, a fusion of the influences, ingredients and flavours of the native people with Spanish, Chinese, Malay and, more lately, American immigrants.
A MERE DOT ON THE MAP OF CHINA, HONG KONG BOASTS A VIBRANT, VARIED FOOD SCENE EXPLORED IN THIS EXTRACT FROM TONY TAN’S HONG KONG FOOD CITY.