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Curious Cook: We need to do more about plastic waste before it poisons our food
Plastic waste can contaminate our food chain and affect our wellbeing, so do your part by reducing and reusing plastic.
Fine match with duck
Chef Amelia Ng’s Pan-seared Bidor Duck Breast is a dish to remember.
Sky’s the limit for authentic flavour
IN the spirit of preserving festive traditions amid modern times, a chef at a fine-dining establishment has found a way to include some traditions from his and his boss’ homeland while ensuring the culinary creations cater to contemporary palates.
Curious Cook: How is Covid-19 affecting our food?
The global pandemic has made consumers more aware of the need for sustainably produced food and less food wastage.
This young woman is on a mission to modernise Indian pickles
Fallon Hannah Jacob constantly experiments and comes up with interesting new pickles that can also be used in everyday cooking.
Curious Cook: The wonders of the French region of Correze
The columnist takes a break from researching Covid-19 to focus on the gastronomic highlights of the French region of Correze.
Rosemary focaccia delight
I WANT to give a shout-out to Rohani Jelani for her original recipe that I had modified with the addition of fresh basil into the mix.
Curious Cook: Dining out & Covid-19
The columnist examines the various ways people can mitigate their risks of being infected with Covid-19.
Curious Cook: Living with the next pandemic
Our food supply systems are altering the profiles of infectious diseases, which is why the columnist believes that it is only a matter of time before another pandemic hits.
Taste of high living in city
Steamed lobster dumpling topped with black caviar. Claw of Alaskan king crab wrapped in deep-fried bean curd sheets.
