A recipe from way back. And I mean way back.

Getting onto the yum cha, in downtown Cabramatta

Supping it up in the Latin Quarter

Spicy, healthy and heart warming. This is my version of this North Indian classic.

Hanging out at the laundromat has never been this cool

Things are getting civilised down on King Street south

The sweet b’stilla I’ve made here doesn’t resemble the traditional squab variety whatsoever and is based on a Moroccan recipe

Eating in shopping centres

Dining amongst a personal collection

This little parcel of goodness goes perfectly with a fresh salad and perhaps even a good chutney, onion jam or even a dollop of crème fraîche.