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  • August 28, 2014
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  1. News - Hong Kong - FOOD

    Pricier greens as pesticide rule kicks in

    Posted Aug 23rd 2014, 02:45am by VICTORIA ANN DUTHIE

    ... abilities to meet the new standards, she said. The district councillor urged the Food and Health Bureau to look into the issue as the new rule would have a long-term effect on the city's ... said Food and Health Bureau principal assistant secretary Jeff Leung Wing-yan. But he insisted mainland produce inspections were of a high standard. "There is a very stringent system ...

    http://www.scmp.com/news/hong-kong/article/1579490/pricier-greens-pesticide-rule-kicks
  2. Magazines - Post Magazine - FOOD

    Signature dish: a feast for the eyes

    Posted Aug 16th 2014, 11:31pm by Susan Jung

    ... a break from the office, they're a lot of work; it's rare that we finish before 7.30pm. "We get together, cook food, photograph it and then eat it," I tell my friends. And yes, ... and cutlery that can be used in the shoot, but sometimes she has to borrow items from shops. Buying the ingredients for four dishes is a lot of work and entails each of us going to several shops ...

    http://www.scmp.com/magazines/post-magazine/article/1572741/signature-dish-feast-eyes
  3. Magazines - Post Magazine - FOOD

    A melting pot: quick and easy stews

    Posted Aug 16th 2014, 11:31pm by Susan Jung

    ... flavourful and don't need to simmer on the stove for hours. The key to quick stews is choosing the right ingredients, such as tender cuts of meat that need just a short time to cook. Lamb stew ...

    http://www.scmp.com/magazines/post-magazine/article/1572268/melting-pot-quick-and-easy-stews
  4. Magazines - Post Magazine - FOOD

    Book: Origin- the Food of Ben Shewry

    Posted Aug 02nd 2014, 11:31pm by Susan Jung

    ... of what I buy now is for inspiration, to learn about various cuisines and/or to appreciate the beauty of the food. This book works for all three of those categories. Shewry is from a remote part of New Zealand, where the nearest supermarket was a two-hour drive away, and his school had seven students, including him and his two sisters. With the nearest neighbour 15 minutes away, ...

    http://www.scmp.com/magazines/post-magazine/article/1562546/book-origin-food-ben-shewry
  5. Magazines - Post Magazine - FOOD

    You had me at aloo

    Posted Aug 02nd 2014, 11:31pm by Susan Jung

    ... probably because of my training as a pastry chef and that fact that you can't change the proportions much or it won't work. But savoury dishes are proving a bit more difficult because ... to make a smooth dough that's neither sticky nor dry; add a little more flour or water, if needed. Shape the dough into a ball then cover it with cling-film and leave it on the work surface ...

    http://www.scmp.com/magazines/post-magazine/article/1562538/you-had-me-aloo
  6. Magazines - Post Magazine - FOOD

    Q&A: Tom Aikens

    Posted Aug 02nd 2014, 11:31pm by Charley Lanyon

    ... My whole career started at the age of 16, when I determined where I wanted to work and what I wanted to achieve. I did it within 10 years." Would you say that London is the culinary ... dish." What's been your favourite meal here? "I went to Joel Robuchon in Macau in 2006. I worked for him in 1993, and I was interested to see how well [his cuisine] translates to Asia. ...

    http://www.scmp.com/magazines/post-magazine/article/1562545/qa-tom-aikens
  7. Magazines - Post Magazine - FOOD

    Preserve & protect: pickle recipes

    Posted Jul 26th 2014, 11:09pm by Susan Jung

    ... for vegetables works well) and add about 300ml of water to it, then squeeze out as much air as possible. Tightly knot the bag, then put it into another bag (in case the first one leaks), squeeze out ... then drain it. Break the ginger hands into smaller pieces, separating it at the lobes. Sprinkle the ginger with salt then put it in a plastic bag and refrigerate for at least eight hours, shaking ...

    http://www.scmp.com/magazines/post-magazine/article/1557237/recipe-pickles
  8. Magazines - Post Magazine - FOOD

    Book: Rococo- Mastering the Art of Chocolate

    Posted Jul 26th 2014, 11:09pm by Susan Jung

    ... that the home cook will find much easier to make. Coady writes about her time at art school, working in the chocolate department at Harrods and opening her first shop, in 1983, after her mother offered ...

    http://www.scmp.com/magazines/post-magazine/article/1557246/book-rococo-mastering-art-chocolate
  9. Magazines - Post Magazine - FOOD

    Spice market: citrus zest

    Posted Jul 26th 2014, 11:09pm by Susan Jung

    ... for instance). A citrus channel knife (also called a "stripper") works better at taking off the zest in long strands that are about 3mm wide; this is the tool most bartenders use to create ...

    http://www.scmp.com/magazines/post-magazine/article/1557248/spice-market-citrus-zest
  10. Magazines - Post Magazine - FOOD

    Q&A: Eric Chong

    Posted Jul 12th 2014, 11:21pm by Bernice Chan

    ... Bernice Chan The winner of the first Master Chef Canada, now working as apprentice to Alvin Leung at Bo Innovation, talks to Bernice Chan about TV and taking chances Eric Chong When did ... for the dim sum so he started doing only Chinese dishes but didn't bother to change the name. Later he sold his place and then worked as head chef at another restaurant. He retired when ...

    http://www.scmp.com/magazines/post-magazine/article/1548842/qa-eric-chong

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