Video
Podcasts
Blogs
Watch VideoGlossary
Can't find what you're looking for?
Try these sections:
ADVERTISEMENT
Featured Recipes
- Pumpkin flowers stuffed with prawn (bong bi don thit)
- Market vegetables, cooked in a clay pot (u cu tay cam)
- Choko, stir fried with beef and garlic (trai su xao thit bo)
- Penne with prosciutto, peas and mint
- Green chilli and coriander steamed mussels
- Asparagus and green tea noodle salad with Thai prawns
- Zucchini flower fritters with feta and basil
- Corn chowder
- Corn fritters
- Udon soup with roast duck, broccoli and coriander
Hot Tips
Fresh vs dry pasta
Similarly to pasta shapes, the choice between fresh and dry pasta is more about matching flavours and textures than about which is superior. Fresh pasta is well suited to delicate sauces, but its primary purpose is to make tortellini, ravioli and lasagne sheets.
Glossary
Bechamel Sauce
A white sauce made by thickening milk with roux. A basic bechamel may be a mother sauce for many small sauces; seasoned bechamel is a finished sauce.
ADVERTISEMENT
If you’re looking for a match made in heaven try partnering a dozen fresh, sea-flavoured oysters with the malty, chocolatey mouth of a James Squire Porter. Mmmm. You’ll fall in love alright!
ADVERTISEMENT
