Dim Sim

I always get my royal blue potatoes at a stall at the Collingwood Children's Farm-Farmers' market, 2nd saturday of each month

Does anyone know of any good laksa in Hobart ? I will be there next month. So far I haven't had any luck with the couple of places that I like to try, both places are no longer open, the Choux Shop and Percura restaurant. I need to have laksa at least once a week otherwise I get serious withdrawal LOL, Oh laksa lemak that is, not assam laksa.

I am looking for a replacment for my existing stove, considering Ilve, and now really like the idea of Lacanche Cormatin, the 3 burner hob with the cast iron simmerplate over the 5KW hob, thinking about gas oven option, I am a long way off from getting one, but just looking around, anyone have any thoughts, or have a Lacanche, any tips or info would be helpful, are they as well built and reliable as they make out to be ? can the hot plate be removed and replaced with a trivet and used as a wok burner ? what is their gas oven like, hot spots ? cold spot ? is the gas hob good and reliable for low gentle simmer setting ? how long would they last. Cheers.

Like go to Singapore and ask for "Singapore Noodle" ? sorry, I just couldn't resist

what a bargain , thanks for the info, I am interested to have a look in Simone Ortega's 1080 Recipes , any info of when this one will be on the shelf ?

I am eagerly waiting for Frank Camorra's MoVida to come out, for years I wish he would, and now I am glad that he finally written a book on spanish cuisine, anyone knows the release date for this book ?

Oh yes,I will be keen to know the outcome

just try it. ← it smells and tastes alright, does it mean it is okay to use ? I don't want to get food poisoning

Hi all, I need some advice and suggestion on where to eat and stay when we are are in china, places we plan to visit are Guangzhou, Guilin, yunnan and kunming, Lijiang and Chengdu ( keen to try some real Sichuan cuisine ). Bear in mind we are on a low budget, thanks in advance

Just the other day while I was cleaning the freezer, I came across the master stock that I have used a couple of times about 2 years back, it has been in the freezer all this time, I was wondering if it is still alright to use, may be give it a good boiling over a few minutes, or just throw the whole thing out and start a new batch, any suggestion ?

That looks wonderful, always like oxtail, I should give it a go, actually it is a little bit like what i will be having for dinner tonight, I've made some Vietnamese beef and carrot stew, I will be having it with crusty baguette. hzrt8w I just love your pictorials, done your congee with pork and egg, and I will be making it again soon, keep it coming

does anyone know how to process olives, I always get mine from the greek deli at the Vic market, already brined. I get told different stories each time as to how to process them, some said to soak them in ash apparently to get rid of bitterness ( not too convinced about this) anyone has a good method/recipe they might like to share

When you use a premium olive oil, is it something you just use with salads or where there is not much cooking required (like quickly searing some fish fillets)? For other things like browning some onions that will eventually find their way into a stew, do you use just an ordinary olive oil? In this case, wouldn't the benefits of the premium olive oil eventually get lost in the final dish? ← For everyday cooking I use Colavita EVOO (I get the 3L tin) , I use more premium ones for drizzling onto bruschetta, pasta, pizza and minestrone just before serving, I like the heady aroma that it gives especially on hot food, I use it on salad too, especially the lemon scented olive oil.

My favourite Australian olive oil has to be Mount Zero biodynamic evoo, may be I haven't tasted many, but i find most australian brands a bit harsh tasting ( burn your throat even ) , a bit raw and green . but not Mount Zero.

Thanks Sue, if i can make it down to hobart this year, it will be on my list.