My souperinspiration: Roasted Vegetable Chilli Cheese Soup Ema datse Running a close second to Bhutan’s primary cliché are chillies. A largely rural society, the Bhutanese eat fresh, fruity, large and not particularly hot red and green chillies in impressive quantities most of the year, and use them dried daily. There is a lively piquancy to […]
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Souperinspiration | Mixed Grain Dhal with Chicken
My souperinspiration: Mixed Grain Dhal with Chicken In 2005, Ruth Reichl (then editor of Gourmet) was quoted as saying that the Himalayan Kingdom of Bhutan had, “the world’s worst cuisine”. Reichl’s proclamation is born of ignorance of the full depth and breadth of Bhutan’s cuisine. As a kingdom sandwiched between the Asian giants of India […]
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Souperinspiration | Vegan Red rice miso stew with wakame
My souperinspiration Miso The protein-rich fermented soybean paste called miso is one of the world’s great flavour foundations adding a savory quality called umami to all sorts of dishes, including soups, salad dressings, vegetables, stews and marinades. According to the The Oxford Companion to Food, miso was first developed in China and the first written […]
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Souperinspiration | Barramundi Miso Stew
My souperinspiration Miso On this trip to Japan, in Matsumoto City, we met Hayashi san, the president and master shinshu miso maker at Marusho Jozo. Through our conversations, I found out he is 80 years old. But the man, does not look a day past 65 years old. The complexion of his skin, its tautness […]
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Souperinspiration | Nikujaga Wasabi Beef stew
My Souper Inspiration Daio Wasabi Farm (3640 Hotaka, Azumino, Nagano Prefecture 399-8303, Japan) The global vogue for all things wasabi have seen products such as wasabi peas, wasabi popcorn, wasabi seaweed snacks, wasabi hummus and dips hit the shelves and becoming popular. My recent trip to Japan especially to Daio Wasabi farm made me jump on […]
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The art of miso | why you should eat miso daily?
Why you should eat miso daily? There has been references that miso and rice for Japanese people are like ‘meat and potatoes for Americans’. Miso is Japan’s traditional seasoning and health food. Making miso is an art. Hundreds of varieties of this classic Japanese staple can be found across the country, and like wine and cheese, it […]
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Andorra | Ruggedly beautiful or concrete ugliness?
One question that comes to mind when travelling in Andorra. Is it ruggedly beautiful or concrete ugliness? High in the Pyrenees is the nation of Andorra. Sandwiched between France to the West and Spain to the East, this mountain kingdom is one of Europe’s coveted vacation and skiing destinations and is well known for pristine […]
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Perth Perfect: Day 3
It was a beautiful sunny morning as we embarked on our third day at Perth. No rain in sight! Phew! A quick healthy breakfast before heading down south this morning consisted of granola with Greek yoghurt, Kelsey plums, strawberries, precose pears, figs and white nectarines and topping it all with a drizzle of wild honey. Really […]
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Perth Perfect: Day 5
We were getting the tail end of the cyclone and the weather has turned slightly chilly in the morning. For breakfast, we made my chunky version of shakshuka with chopped tomatoes, French beans, mushrooms, free-range eggs, basil and goat’s cheese. We did not any cumin, and my kids were not absolutely big fans of this […]
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