As a young child, Teresa Pert watched and absorbed the good-housekeeping tricks that her mother employed to feed a family of five for two nights on just one fish.
Category: Guest Chef
At Cassia we love to showcase the best of our locally sourced ingredients complemented by Indian flavours.
Bringing everyone together over food is so important and the dishes here are perfect to make when the cold weather has us clustering together around the table.
The skin of fish such as snapper, tarakihi and blue cod crisps beautifully in the pan and adds great texture and crunch to a dish.
EARLIER THIS YEAR SkyCity’s Huami restaurant was in the news when it offered a height-of-luxury feast to celebrate Chinese New Year, priced at an eye-goggling $18,000 for six.
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.
LITTLE PENANG WELLINGTON MEE GORENG, nasi goreng, nasi lemak, kapitan and char kway teow; Malaysian street food dishes that have become restaurant classics, dishes that are insanely delicious but lack any social graces.
PLATO You will never be more cheerful than when you have a decent fish pie in front of you.
After a career spanning 25 years cooking in the USA, UK, Australia and New Zealand, I wanted to create a food ‘bible’ to celebrate some of the world’s great classic dishes; to share what I have learned working with incredible chefs, creating truly outstanding recipes.
I’m a big believer in lunch. It is the reward for work well done in the morning and should set you up for the afternoon. Which is why at least once a week I step inside the dining room of Monsoon Poon.