My first mole
Building on my new-found tortilla-making skills, I decided to expand my experience of Mexican cuisine by making mole, the “national dish of Mexico,” according to Rick Bayless. I used Bayless’s recipe...
View ArticlePiquillo paper
One of my favourite components from last weekend’s dinner party was the piquillo paper from the octopus dish in VOLT ink. The first time I saw this technique of taking a puree, dehydrating it as a...
View ArticleMortar-fied: Thai curry paste with a mortar and pestle
When I recently made curry paste for a Thai jungle curry, I did it in a combination of food processor and small mortar and pestle, in batches. Since then, I’ve acquired a new, large mortar and pestle,...
View ArticleWhat Peter Piper picked
(OK, so maybe it wasn’t a whole peck.) Lately I’ve been wondering about vinegar pickles. I have plenty of experience making fermented pickles, but very little making pickles with vinegar. Fermented...
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