Delicious Vietnamese Wok Tossed Mud Crab (Cua xao sate)

What makes a good or bad restaurant website? Why do a lot of restaurant websites fall short in their usability? I try found to find out why.

My cupcake consists of gooey butterscotch sauce in a moist chocolate cupcake and topped with peanut buttercream and honeycomb pieces.

Get ready for the Australian summer with this Passionfruit curd pavlova.

Popcorn macaron with salted caramel filling. I combine two of my favourite things into a macaron!

Green Tea Cupcakes with Strawberry jam and Cream Cheese Frosting.

Chocolate rice krispies bar made with chocolate, rice bubbles and ovaltine. Homemade chocolate bars always taste better.

Where can you find this dish ? On the streets of Ho Chi Minh City in Vietnam of course. Vietnamese street food is amazing.

Spring BBQ, Aussie style. We experiment with duck fat fried chicken!

I put a smelly twist to this classic dish and turn it into a Durian & coconut bombe alaska for this months DBC. Even looks like a durian!

Recipe inside, click if you dare. What smells like armpits but tastes a lot nicer? That would be this durian cheesecake I made.

Can food bloggers cut it in a restaurant kitchen ? We cook up for 70 diners. Mine was a Chocolate Brownie Brulee w/ lemon olive oil ice cream

I spice up a traditional tres lech cake w/ layers of caramel mousse & fresh strawberries, topped w/ freshly whipped cream & torched meringue

Find out how I roast a 12kg suckling pig to perfection over hot coals and bark, crackling and all.

I wouldn’t cut it on Masterchef, but I could at least make this Caramel Parfait Glace w/ Salted Peanut Caramel & Milk Chocolate Mousse.

Banana pudding with burnt butter ice cream and a cocoa chip for this months Daring Bakers Challenge.

What has my dog Max got his eyes on ? It must be the dog treats I made him with Sherry Yard’s awesome and easy recipe.

What do you get when you cross Momofuku and The Pioneer Woman ? Crack Pecan Pie.

Thomas Keller puts a little bit of magic into a lemon tart. I try my hand at his lemon sabayon tart recipe from The French Laundry book.

“Toothpaste” in a dessert ? This is called the ‘adolescent breakfast’ from Restaurant Arras in Sydney, Australia.

Pyramisu, my take on the tiramisu for daring bakers challenge. Contains Momofuku inspired cereal milk ice cream with cereal milk crumbs too!

Ezoshiika tar tar (venison). Served w/ seaweed biscuit & sea urchin. One of the amazing dishes at the amazing Aronia De Takazawa, Tokyo.