Kitchen supplies don't need to be expensive to be good, often times the best things also happen to be the cheapest. Then there are times when you get what you pay for. I've picked out some of my favorite equipment, books and software here so you can see what I use in my kitchen and why.
Roast pork with walnut pesto on pasta

Roast pork with walnut pesto on pasta

One of my favorite things about leftovers are the things you can turn them into. While most home cooks wouldn’t slow roast a hunk of pork to make a pasta dish, if you happen to have some sitting around, there are lots of awesome possibilities that open up. This is something I was contemplating while…

California Roll

California Roll

I tend to categorize American sushi restaurants into two buckets: traditional places where you can get a wide selection of fresh nigiri sushi, and the non-traditional places that have pages upon pages of inventive makisushi. If I had to choose between the two, I’d take the one with the stoic Japanese dude forming little pillows…

Black Vinegar Pork

Black Vinegar Pork

Some may argue that cherry red food coloring, MSG and high fructose corn syrup are integral parts of Chinese-American Sweet and Sour Pork, but I don’t see any need for these ingredients in my food. That’s why I created this reboot of the pagoda boxed classic, relying on the tart complexity of black vinegar to…

Honey lemon cauliflower

This a great accompaniment to a roast and can be cooked in the oven at the same time as the roast. The tart lemon and sweet honey almost pickle this cauliflower while the heat softens it. It’s even better the next day once the flavor has soaked into florets. 1 small head cauliflower florets separated…

Pastilla

Pastilla

Pastilla, also spelled Bastilla is a savoury-sweet Moroccan meat pie made by filling a thin flaky pastry shell with a mixture of tender braised poultry, eggs, and fried almonds. At first glace, a slice of pastilla could easily be mistaken for a dessert, since it’s generously dusted with powdered sugar and cinnamon, but the sweet…

Kombu

Kombu

Other Names dashima, dasima, haidai, kelp Description Kombu is a type of thick flat seaweed cultivated in the northern waters of Japan. Although it may sound like a plant, seaweed is technically classified as a type of algae. Kombu comes in many forms making it a versatile ingredient with uses ranging from soup stocks to…

Outram Ya Hua

Outram Ya Hua

I’m back from Singapore, and let me tell you: if you like to eat, there are few places in the world where so many culinary cultures come together so seamlessly. It’s a true melding pot where the only clashes you’ll see are between two foodies squabbling over who makes the best chicken rice. Bak Kut…

Curry Crusted Lamb Breasts with Thai Basil Raita

Curry Crusted Lamb Breasts with Thai Basil Raita

The other day, I was restocking my fridge with an order at FreshDirect. I’m not a huge fan of their produce, but they are convenient and they have a surprisingly well stocked selection of meat. I love browsing through the different cuts of meat and on this visit I came across something I’d never seen…

Everything you need to know about knives

Everything you need to know about knives

Given the amount of travelling I do, and the odd private chef gigs I take on, I often find myself cooking in other people’s kitchens. I love exploring other people’s kitchen, but one of my biggest pet peeves is a kitchen with a large collection of cheap dull knives. You really only need a few…

No Recipes vol. 11

No Recipes vol. 11

I’m still in New Orleans eating my way through town, but I’m looking forward to getting back tomorrow so I can start playing with some of the new flavours I’ve discovered. For those of you that are new to the site, these semi-weekly roundups are where I post all the things I made that didn’t…