Chinese Turnip Cake 蘿蔔糕


I have fond memories of making delicious food with my mum and grandmother around Chinese New Year. When making Turnip cake, Mum always put copious amounts of sausage and mushrooms and I got so used to that ratio, that I would snub other store- bought ones in favour of hers. This is one of my…

Read More

Chinese New Year cake 新年年糕


Chinese New Year is coming early this year (25 January 2020 instead of the usual February timeframe). With just a week before the first day of the Lunar New Year, I thought I’d better get some of the traditional celebration food items ready. Now traditionally these steamed cakes are made in round pans, then cut…

Read More

No Bake Silky Chocolate Cheesecake


What happens when you mix chocolate ganache into cream cheese? That’s the question I asked J and she said “let’s pour and find out!” That’s how we roll, forever in search of the (next) perfect dessert. The result: A buttery crumb base; super silky chocolate cream cheese filling, further topped with more chocolate ganache. This…

Read More

Manjari Mousse, Raspberry Jelly, Mascarpone Cream


Inspired by a recent Valrhona workshop with Valrhona Pacific and Sabato, I set off to create a mousse dessert with all my favourites. Here I used Valrhona Manjari, a single origin dark chocolate made from rare cocoa beans from Madagascar. This has a fresh, acidic, sharp bouquet with red fruit notes and pairs perfectly with…

Read More

Ombre Raspberry Cheesecake


Who remembers the raspberry cheesecake from the freezer section? I used to have that as a treat when I was little. I have always wanted to make my own version of it, refining the flavours and texture. Here I decided to make an ombre raspberry colour – the graduating pink colour turned out quite well…

Read More