Susan Jung’s twice-cooked popovers with bacon, cheese and quail egg. Photo: Jonathan Wong. Styling: Nellie Ming Lee

Two simple recipes for pre-dinner snacks, best served with a refreshing summer cocktail

  • Learn how to make Susan Jung’s take on popovers, complete with bacon, cheese and quail egg
  • Plus, an easy tapenade-based light bite that delivers on flavour
Topic |   Susan Jung's recipes

TOP PICKS

Susan Jung’s twice-cooked popovers with bacon, cheese and quail egg. Photo: Jonathan Wong. Styling: Nellie Ming Lee
READ FULL ARTICLE
Susan Jung’s fried quais with shichimi togarashi and orange zest makes an excellent finger food. Photo: Jonathan Wong

Fancy finger foods: how to make fried quail and globe artichoke – no knife and fork necessary

  • Delicious dishes do not dictate that you use utensils – sometimes it’s just as satisfying to eat with your hands
  • Try Susan Jung’s fried quails with shichimi togarashi and orange zest and globe artichokes with aioli
Topic |   Susan Jung's recipes

TOP PICKS

Susan Jung’s fried quais with shichimi togarashi and orange zest makes an excellent finger food. Photo: Jonathan Wong
READ FULL ARTICLE