#gourmetfood 133 results

Water Cress and Edamame Cream Soup With Crispy Bacon

Water Cress and Edamame Cream Soup With Crispy Bacon I was having lunch recently with my great mates, Spencer and Tobias. Whilst we were eating they started talking about this amazing soup they had eaten recently. Tobias had stolen the recipe from the restaurant and had also recreated it already for personal consumption. So now as a third hand-me-down, I also stole it, but made a few of my own twists and turns. So from a water cress and pea soup I created my own version, here is Water Cress ...

Cajun salmon

Cajun Salmon I have stolen this from my mate, and ex Chef, Rich. Well actually he did share it with me. I was at a loose end tonight re what to do for dinner, and add to that, that the Kennett's are disappearing to Cambodia tomorrow. Luckily the little light bulb popped up and I remember Rich's recipe for Cajun Salmon. The wife would love it I thought. It turned out to be an absolute belter. Surprising myself, as always, when cooking fish as I cannot taste it. I think it looks bloody amazing ...

The American Club

The American Club It's the last Friday of the month, and that means it is BeefSteak & Burgundy lunchtime. A gathering of fine fellows who all have a liking of fine dining and drinking. We laugh. We chat. No work talk. No mobile phones. It is an institution that truly is wonderful. Today we dined for lunch at The American Club. So there you go folks, my first experience of The American Club fare. It was OK. It was not a meal that I would say would drag me back to ...

Chicken & Bacon Pot Pie

Chicken & Bacon Pot Pie Whilst reading my mate Anthony Bourdain's new book, Appetites a Cookbook, I saw this recipe for Chicken Pot Pie. It immediately threw me back to the one I had recently in New York. So, thought I, for Sunday dinner my mission is to create my very own from these two experiences. As you will see, I did, but of course changed it so it became mine, ha ha. It is now Chicken & Bacon Pot Pie. The Americans tend to have this is a bottomless pie, only with the ...

Amy’s Restaurant

Amy's Restaurant I have explained many times that my kids love to cook with me, especially my Amy. Now Amy has taken her love of food and cooking to another level. Here she is standing at the door of her new restuarant, , or should that be restaurant. Amy's Restaurant. As you can see, she is very proud of herself. This is my review. Nicely done Amy-boo!!! I think Amy's Restaurant is just an incredible place. I think you deserve at least 2 Michelin *'s. Maybe one day we will a ...

Universal Studios & Korean Suckling Pig

Universal Studios & Korean Suckling Pig You may have seen my other blog about my trip to the Singapore Aquarium with my Mum? Well, on the way back home, I was showing her some of the new things in and around Universal Studios. Whilst we were doing this I spotted something brand new, that I had not seen before. Did I espy from the corner of my little eye, something beginning with SP. Yes folks it was Universal Studios & Korean Suckling Pig. Oh yeah baby - Universal Studios ...

Rabbit, Carrot, Gun – East Coast Road, Katong

Rabbit, Carrot, Gun - East Coast Road, Katong After a beautiful day with friends at a beach bar with pool (see SandBank review from last week), we walked home via Katong and East Coast Road to one of our occasional favourites; Rabbit, Carrot, Gun - East Coast Road, Katong. A fine bar, come eatery, come hotel. The food here is great, and I'll tell you why. Great quality, value, portions, and selection. You get chance to have good old Western food, and Western food that is very oriented towards ...

Roasted and Curried Red Snapper

Roasted and Curried Red Snapper My theory was, that if it is baked in a baking paper bag it would keep all the juices in the fish and therefore be super moist? Yep it worked roasted and Curried Red Snapper is quite a simple recipe, although there is a fair bit of prep. You end up with this beautifully baked fish curry in a bag, and the curry turns almost like a Tom Yum soup. Quite an amazing transformation happens in the bags as you're baking. According to the consuming audience it ...