With fresh hand picked wild White Mountain raspberries, how could you fail!? Better we get to them before the bears.

 

Very sweet and perfect way to finish off Christmas lunch on a snowy December afternoon!

 

So Christmas has come and gone, but I would like to leave you with a couple of warm festive cocktail favorites. My love of Jameson and Tommo's love of eggnog brought about this little beauty.

 

Did we ever mention how fabulous veggie burgers can be? Well take our word for it. This little beauty of a burger recipe can be tweaked to incorporate any number of our Culinary Condiments.

 Vietnamese Dipping Sauce (Nuoc Cham)

One important element of Vietnamese cuisine is nuoc cham or a Vietnamese dipping sauce. Nuoc cham is a fish sauce based dipping sauce that deftly balances sweet, salty and sour aspects and it is really easy to make at home. The basic recipe includes fish sauce, water, sugar and lime juice and chilies and garlic are often added as well. The few minutes that it take to make your own nuoc cham are definitely worth is and when you make your own, you can make it with your prefect balance of sweet, salty, sour and spicy.

We all love Pad Thai, recipes vary but mine I prefer with more tang than sweet and I use Hoisin sauce rather than soy sauce alone. But it's neither here or there, there is plenty of flexibility with Pad Thai and Thai food in general. Just have fun with it and get in there and play!

 

 

 Tailgating, Thai style!! Tailgating, this is a new word added to my vocabulary since my arrival in good ol' US of A. From what I can tell tailgating is barbequing on the go, wing, ribs and burgers. You know me, I love to take the familiar and turn it on its head a little. So to get away from those typical hickory smoked sauces and Mexican flavours, I basically took my Thai fish cake recipe, and tweaked it to suit turkey. Of course this recipe makes great burgers as well. 

 San Choy Bow is one of our dine in all time favorites. Its wicked easy, to whip up, fun to eat and you feel 100% guilt free for stuffing yourself to the brim!! Some thing about the crunch of iceberg lettuce that makes you think "this has got to be good for me... right!?"

 

 

 

 

 

 

What is it? 

Basically, ground-up stuff. Nuts, seeds and spices. It originates in Egypt, and it does indeed have a heady flavour and aroma that suggests that part of the world.

There seem to be literally dozens of ways to make dukkah (or dukka…or duqqa…seems there are lots of ways to spell it too), and I can imagine that many proud Egyptian cooks have their own favourite (and most likely secret) ways of making it and in that I am no different.

 

 

Great 15 minute meal, light sweet and a little spice. Use fresh in season mango or  Wozz! Spicy Summer Mango for the rest of the year.