A simple yet rewarding recipe that fries/renders pork skin and fat, which results in crispy and crunchy pork crackling and glorious lard.

This recipe results in two fabulous products – the heavenly infused oil and the crispy/crunchy medley of fried garlic, ginger and shallot.

A delicious modern Australian fusion dish of stir-fried mud crab with long purple eggplant in a mildly spicy, sweet and savoury sauce.

Kua hoi mussel sai het – a delicious Lao-Australian stir-fry of mussels with mushrooms in a mildly spicy oyster and basil sauce.

Adaptation of Alex Herbert’s famous gnocchi recipe – delicious light gnocchi that’s perfect for a first course, or as a light or main meal.

Old fashioned English recipe – packed full of flavours – sharp, sweet, astringent and juicy all in one – part of a “ploughman’s lunch”.

Traditional Lao style fish head soup – serve steamy hot – savoury/umami, sour, bitter, herbal, medicinal flavours. Nourishing and delicious.

Fettuccine with salted duck eggs and creamy mushroom sauce – delicious modern fusion of eastern and western flavours.

“Goong che nam pa” – a classic Thai dish of fresh raw prawns soaked/marinated in a spicy garlic and fish sauce dressing.

A sublime and versatile chili oil – brewed/infused with sliced/diced ginger, garlic, fresh chilies and ground chili powder.