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White tom yam crabmeat-shrimp dumpling soup

Tom Yum doesn’t have to be red to boast its signature fiery flavours. This version with coconut milk is a modern twist on the ubiquitous Thai soup.

Pomelo-flower crab salad with mint, crispy onions and fresh coconut dressing

A classic salad that marries a delicate combination of herbs and spices with springy pomelo pulp for freshness in every bite.

Pearl onions with cranberry

Pungent yet sweet, this relish is a hybrid of two traditional turkey accompaniments: cranberry sauce and creamed pearl onions. Serve on the side with meatballs or a cheeseboard.

Pomelo passion salsa

Juicy sacs of pomelo and crunchy passion fruit seeds add a bright tang to this sunshine yellow salsa, which will go well with poached/fried seafood or steamed chicken fillets. Add freshly chopped chilli or coriander and use as a fruity substitute for pico de gallo.

Rhubarb strawberry jam

What better way to indulge in a batch of just-out-the-oven scones than with cold, clotted cream and a generous dollop of this blush pink jam?

Hazelnut and pine nut butter

Shape this nut-studded butter into a log and slice off chilled rounds as a finishing on steaks for its toasty aromas to unveil.

Red wine chocolate spread

When pairing wine with dark chocolate (65% cocoa content in this case), choose a full-bodied vino like Shiraz or a Merlot-Cabernet blend for a softer, rounder mouthfeel.

3 ways of pickled tomatoes

Take an Indian, Malay or Western spin on this summertime favourite by experimenting with spices. Tamarind juice, asafoetida (fennel extract), coriander, and apple cider vinegar contribute different tasting notes for a complex, vibrant chord.

Nyonya achar

A combination of vinegar, turmeric, chilli and pineapple adds an acidic brightness to this Peranakan pickle with punch.

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