This recipe is just a rough guideline, and you can use whatever fresh, young vegetables are available. They should be blanched so they're almost cooked, before being sauteed with the other vegetables.
Ingredients 8-10 young radishesThursday, 5 July, 2012, 12:00am
Harvested from April to June, white asparagus is cropping up on supermarket shelves now, and the seasonal vegetable is also being showcased at restaurants.10 May 2012 - 12:00am
This makes a delicious light lunch. If you're feeling extravagant, shave some fresh black truffle over the eggs just before serving.
Serves 2 8 thick asparagus spears
20ml olive oil
2 large fresh eggs, organic if possible
4 thin pancetta slices
Oil, for pan-frying
30 grams unsalted butter12 Apr 2012 - 12:00am
With a strong woody aroma and flavourful meaty taste, tea tree mushrooms - also known as willow mushrooms - can help to silence those carnivorous cravings if you've just started out on a vegetarian diet.
This recipe by Light Vegetarian Restaurant in Jordan combines many different vegetables for a dish that offers a wide range of nutrients.3 Apr 2012 - 12:00am
Canton Room at Gloucester Luk Kwok hotel has been participating in the Department of Health's EatSmart@restaurant.hk campaign for a few years, offering increasingly health-conscious diners a range of dishes with more vegetables and less fat (or oil), salt and sugar.20 Sep 2011 - 12:00am
For a concrete jungle such as Hong Kong, it is surprising how many homeowners love plants. There is no shortage of choice in this city. Even Giorgio Armani has opened a florist, the Armani Fiori in Central.
But picking your favourite plants is the easy part, as it is just as important to know how to take care of them.2 Sep 2011 - 12:00am
VIVE LA FRANCE
FARE Contemporary French.
AMBIENCE Sophisticated modern elegance with a panoramic view of Victoria Harbour.
COST HK$2,090 for two including two glasses of wine.
WHO TO BRING Your significant other or to celebrate a special occasion with friends.22 Jun 2011 - 12:00am
Didier Depond of the Salon and Delamotte champagne house will host a dinner on May 4 at Spoon by Alain Ducasse at the InterContinental in Tsim Sha Tsui. The dinner includes frog legs meuniere with gnocchi and watercress sauce paired with the Delamotte Blanc de Blancs 1999; milk-fed veal with braised morel mushrooms and Arbois yellow wine sauce with the S de Salon 1997.21 Apr 2011 - 12:00am
Keys to Good Cooking - A Guide to Making the Best of Foods and Recipes By Harold McGee30 Jan 2011 - 12:00am
Fare Mainly Xinjiang, with a variety of dishes featuring horse, camel and venison.14 Oct 2010 - 12:00am
Scott Austin of Austin's Wines in Victoria, Australia, will host a dinner on May 11 at W's Entrecote in Causeway Bay. A selection of wines will be served with a four-course menu that includes a choice for starter of lobster bisque or duck gizzard confit salad and a choice for main of 225 grams of entrecote or grilled salmon. The dinner costs HK$500. Bookings: 2836 39387 May 2009 - 12:00am
The realisation that not all asparagus is created equal dawned on me about eight years ago, when I was visiting the Bad Blumau health spa in Austria.26 Apr 2009 - 12:00am
1 Tulips in glass vase, HK$990, from White Contemporary Homewares, 156 Queen's Road East, Wan Chai, tel: 2907 5338.
2 Pine cone pear, HK$60, from Anglo Chinese Florist, 22 Stanley Street, Central, tel: 2526 3511.19 Apr 2009 - 12:00am
Gaia Gaja, daughter of Angelo Gaja, owner of the 'super-Tuscan' Gaja winery, will host a dinner tomorrow at Angelini restaurant at the Kowloon Shangri-La.26 Mar 2009 - 12:00am
Asparagus comes in thin or thick spears and can be green, purple or white. Thicker stalks are juicier but, because they're more fibrous, they should be peeled. Pencil-thin asparagus has a pleasantly crisp bite. No matter which colour or thickness you use, choose stalks that look bright and have tightly closed tips.3 Jun 2007 - 12:00am