Recently, I talked to Penelope about her career and upcoming food styling workshop. Read more + win a ticket to the event!
Curried eggs have never looked so festive! Spiced with fresh herbs and Tabasco, they are a perfect starter to an Easter brunch.
From simple to simply stunning - you'll be sure to find some Easter egg inspiration here.
Attending a traditional Chinese wedding in China meant we got to experience the best of the country's hospitality and food.
A collage of 30 days of cone shaped delights and a thanks.
All the things we love. The creaminess of the rosewater and white chocolate jelly works beautifully to balance the tart flavour of fresh raspberries.
Moist, dense and with the addition of some chai spiced anglaise, it is what a comfort food should be - amazingly moreish!
A quick and fragrant eggplant tagine served in the gorgous Royal Selangor jelly mould.
A gorgous and wholesome twist on the classic with artisan bread, fresh berries and chocolate gelato!
As a celebration of passion for life, the jelly is filled with Champagne and set in the RS jelly mould inspired by mountains to remind us to challenge ourselves to overcome our fears.
Always a winning combination, fresh mint and chocolate take forefront in this rich and creamy ice crem.
Combining everything I love about South East Asian flavours - ginger, garlic, soy and a touch of fish sauce and lime, it's almost become a comfort food of sorts
While it has been on my “to cook” list for this challenge for some time now, I have finally taken the plunge and transformed everyone’s favourite, the S’more - a gooey marshmallow and delicious chocolate biscuit sandwich, into a cone-shaped creation. For the obvious reasons, the Royal Selangor Get your Jelly On challenge S’more is a bit of an inside out version… [Read more…]
It's vegan, and with so many beans and veg it's nutritious and very delicious.
It's like a cocktail in a snow-cone for grown ups. Perfect for a summer barbecue or and after dinner cooler.
A deconstructed prawn cocktail that's impressive to look at and full on flavour!
I seriously believe this is one of the most versatile deishes you can find, that I would happily have any time of the day! Especially served with chocolate ice cream.
Prepare yourself to be a kid again as you taste this yummy 5 ingredient ice cream soda jelly!
While the terrine is easy to make - takes only 4 ingredients, it is big on flavour from the smoked salmon and the already herbed goat's cheese.
A delicious pumpkin pie spice ice cream covered in a chocolae shell just in time for Halloween!
Duck rilletes is a flavourful corase pate-style dish which goes well as a sandwhich spread or served as part of a charcuterie board.
Covered in dark chocolate and sprinkled with a little extra coconut flakes, the bounty panna cotta looks pretty + the fluffy and light coconut centre tastes sensational!
Make your own pink marshmallows then transform them into a coconut-ey white choc Rocky Road.
Almost 5 ingredient fish fingers - so good, you will never want to go back to store bought fish fingers again!
A 5 ingredient cheat's version of the classic, with some gorgeous South East Asian flavours.
The cutest rainbow jelly you have ever seen! Tastes like a lemon pavlova and is lots of fun for the kids to make!
You can't go wrong with the classic combination of beetroot and goat's cheese in this stunning risotto!
This 'rice with milk' is simple to prepare, deliciously creamy and sweet with a mesmerising aroma of cinnamon and a hint of lemon zest.
Rich in colour and fragrance the soup has a great depth of flavours that lingers on after every spoonful and all you want to do is dive in for another sip.
I have noticed over the last few days that the Royal Selangor jelly moulds are like little pieces of art, designed to shine. Considering they help raise breast cancer awareness, they are priceless little heroes to me.
[Guillaume Brahimi's] amazing country style terrine from an amazing cookbook by an amazing man. Cone shaped of course!
As the jelly begins to melt, the flavours of masterstock begin to dance in your mouth. Combined with the sweetness of the fish it is one of my favourite (weird but oh so good) food combinations!
April 16, 2012
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