• Tue
  • Sep 23, 2014
  • Updated: 8:53pm

Spices

Seed capital

Until a few years ago, I had never seen a real poppy - only the red paper ones people wear on Remembrance Day. But on the way to a friend's wedding in the south of France, we drove past a whole field of them.

Sunday, 22 July, 2012, 12:00am

Vanilla represents the essence of home-style cooking

Louise Cowell - founder, chef and owner of Vanilla bakery in Mosque Street, Mid-Levels - has a long and rich history with food. She managed a coffee shop near London's Liverpool Street station and worked as a pastry chef at the Savoy Hotel before setting off on a round-the-world trip.

3 May 2012 - 12:00am

What's being said on facebook.com/southchinamorningpost

Tough new immigration rules may deter foreign students from going to British universities:

Davood Jalili - This is so typical of Europe and in particular England. Trust me, they just need the student's money and nothing else. I say let's boycott their universities and colleges and only then will you see how they come back begging us to return.

25 Apr 2012 - 12:00am

Mustard

Natural Value Organic Horseradish Mustard

15 Dec 2011 - 12:00am

In the raw

I love raw seafood - not just sushi and sashimi, but also dishes such as crudo and tartare, and the rice wine-marinated cockles and crabs you find in Chinese cuisines. Be careful when eating raw seafood, though, because any bacteria present will not have been killed as it would have been if it were cooked.

25 Sep 2011 - 12:00am

Follow your nose

When I come back from Europe, I invariably have a string of garlic in my luggage. Yes, the smell gets into my clothes regardless of how I pack it (usually wrapped in newspaper and aluminium foil, then secured in a plastic bag and sealed with duct tape), but that doesn't stop me.

25 Sep 2011 - 12:00am

Sharp focus

Although most of us are familiar with horseradish in its prepared form - in jars or bottles - the fresh root is a rarer thing.

21 Aug 2011 - 12:00am

Ginger spice

Now is the season for young ginger, also known as spring ginger. Young ginger has smooth, pale skin with pink and/or green tips, the flesh is juicy and tender - unlike the more fibrous regular ginger - and the taste is mild.

Burmese young ginger salad (pictured)

7 Aug 2011 - 12:00am

Dragon's Back

The transformation of a cop shop to top people's shops and boutique hotel at Hullett House in Tsim Sha Tsui also saw the creation of a new cocktail imbued with Hong Kong heritage and flavours.

7 Jul 2011 - 12:00am

Kitchen-mad for Dad

Peri-peri chicken

Peri-peri (or piri piri) is a hot chilli pepper used to make a fiery sauce traditionally found in Portuguese or African cuisine.

If you can't find peri-peri in the shops, substitute a Thai or bird's eye chilli pepper.

12 Jun 2011 - 12:00am

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