Lifestyle

Chicken Satays

Friday, 13 June 2014 Issue Vol. XXII No. 24
According to Executive Chef Leonard Faust (Amari), the best chicken satays are found in Chinatown, Kuala Lumpur.  However, to make the best satays is simple.  Marinade, marinade, marinade!  To make these chicken satays memorable, marinate the meat in a Ziploc…

Snakes Alive!

Friday, 24 October 2014 Issue Vol. XXII No. 43 By Colin Kaye
Now I don’t know about you, but I am not terribly keen on snakes. We found one sleeping in the bathroom the other day with a large bulge in its…

Brandied fish BBQ

Friday, 06 June 2014 Issue Vol. XXII No. 23
This is a very easy BBQ dish and although bream was called for in the original recipe, you can use almost any other fish fillets.  You are best to make the basting sauce two hours before and actually use it…

Wine with the Veggies

Friday, 17 October 2014 Issue Vol. XXII No. 42 By Colin Kaye
If you happen to be vegetarian, wine could present a problem. Most people don’t realise that wines are usually made using animal-derived products. To clean the newly-made wine and remove…

A different stir-fry chicken

Friday, 30 May 2014 Issue Vol. XXII No. 22
Wok cooking is quick and easy in Thailand.  Every house has one and stir-fries are quick and healthy.  Chicken is always available and is eaten by all ethnic groups.  This recipe will take 15 minutes to prepare and another 10…

The Drink of Matadors

Friday, 10 October 2014 Issue Vol. XXII No. 41 By Colin Kaye
It always strikes me as regretful that one of the world’s finest white wines, with a history of many hundreds of years, has become so hopelessly out-of-fashion apart from in…

Dining with the Marchesi de Frescobaldi

Friday, 21 December 2012 Issue Vol. XX No. 51 By Dr. Iain Corness
It is not often that one gets the opportunity to dine with European nobility, but the Royal Cliff’s de Vine Wine Club, along with Ron Batori’s Bangkok Beer and Beverage,…

Beef Stroganoff

Friday, 23 May 2014 Issue Vol. XXII No. 21
This is a nourishing and very easy to prepare dish, especially following the step by step approach given in this recipe.  Although it calls for dry mustard, you could use pre-prepared, just be careful with the quantity! Ingredients Serves 4…

Vella in the Cellar

Friday, 03 October 2014 Issue Vol. XXII No. 40 By Colin Kaye
Browsing through the Newspaper You Can Trust the other day, I discovered that those little paper stickers you find on the tops of wine bottles are more significant than I…

Benihana Steamed Salmon

Friday, 16 May 2014 Issue Vol. XXII No. 20
A few years ago I met up with Benihana’s executive chef at that time, Takabayashi-san.  He allowed me to have the recipe for Sake Tsutsumiyaki, (salmon and vegetables). Ingredients serves 2 Salmon (fresh fillet) 400 gm Potatoes 100 gm Carrot…

Italians in Chile

Friday, 26 September 2014 Issue Vol. XXII No. 39 By Colin Kaye
When the Spanish conquistadors and missionaries showed up in Chile during the middle of the sixteenth century, they brought with them a grape variety unflatteringly known as “the common black…

Mango Mousse Solero style

Friday, 09 May 2014 Issue Vol. XXII No. 19
This week’s recipe comes to you via Colombia and Texas.  The recipe was given to me a few years ago by the famous Colombian chef, Arturo Boada, who was over from Texas.  This dish is served at his restaurant in…

Palatial Wines

Friday, 19 September 2014 Issue Vol. XXII No. 38 By Colin Kaye
The very name Bardolino (bar-doh-LEE-noh) takes me back years. After a day’s work at the chalk face, several of us would pile into the car and head off to our…

A Different Omelet

Friday, 02 May 2014 Issue Vol. XXII No. 18
Omelets are always a family favorite, but this one with crab filling is slightly different from the usual ham and onion and capsicum.  You can add some capsicum if you like as well, but make sure you do not overpower…

In the Lap of the Gods

Friday, 12 September 2014 Issue Vol. XXII No. 37 By Colin Kaye
You may have seen the L’Esprit de Bacchus brand before, because the company produces a wide range of table wines. The name Bacchus might bring to mind that well-known painting…