Pan fried tofu with green bean and oyster sauce.
Sautéed oyster mushrooms and bok choy with ginger and oyster sauce.
Baked potato, eggplant, capsicum and zucchini, spiced with garam masala, cumin and turmeric.
Stir fried potato, carrot and fennel, with coriander, turmeric, sesame oil and sesame seeds.
An aromatic cinnamon, lemon and ginger infused drink, gentle and comforting.
Bean sprout salad with soy sauce, sesame oil, shallot, coriander, sesame seeds.
A vegan soup with roasted tomatoes, red capsicums and coconut milk.
Soba noodles tossed with sautéed vegetables, soy sauce and sesame oil.
Cherry tomato ‘sandwiches’ with quinoa, coriander, alfalfa, lettuce, carrot and a small dash of sesame oil and BBQ sauce.
Easy rice paper rolls filled with quinoa, coriander, alfalfa, lettuce, carrot, capsicum and sesame seeds.
Easy hand rolls of rice, alfalfa, carrot, capsicum, rocket, BBQ sauce and sesame seeds.
Kale dressed with sesame seeds, orange zest, orange pieces, lemon juice and sesame oil.
The sushi terrine with short grain rice, sauté pumpkin with cumin, sauté carrot with turmeric, and sauté capsicum with garam masala. Sesame seeds were added for extra flavor. The ingredients are layered in a terrine pan, and wrapped with seaweed sheets.
Julienne carrot lightly stir fried with with bean sprout, green bean, a dash of sesame oil and top with sesame seeds and coriander.
Simple and delicious – pan fried diced carrot coated with rice flour and maple syrup; tossed in sesame seeds, turmeric and coriander.
Pumpkin, carrot, kumquat, and capsicum dip flavored with lemongrass, ginger coriander, cumin and coconut milk.
A delicious Asian inspired waffle with banana, pineapple coconut; crispy and soft.
Homemade noodles with buckwheat, rice and tapioca noodles, lightly blanched, and tossed in soy sauce and sesame oil.
A delicious Asian dessert with tapioca, tofu, pumpkin and ginger.
Rice noodle soup with tofu, radish, carrot, spinach, chili, coriander, ginger, soy and sesame oil.
Pan fried tofu with chili, ginger and tomato salsa, flavored with soy sauce, sesame oil, coriander and tomato sauce.
A chop suey with pan fried firm tofu, enhanced by vegetables with interesting and gentle textures – okra, eggplant, radish, red capsicum; complimented by ginger, chili and coriander.
Yummy little snacks with quinoa, shredded potato, capsicum, tasty cheese, coriander, marjoram, tarragon and rosemary – you can make them into balls, or flat hash browns.
Some days I just crave for a very simple meal that is refreshing and tasty. After holidaying with kid at Fiji with buffet breakfasts and
Vegetable stack of pumpkin, capsicum, broccoli, lettuce and basil.
Asian ‘liang ban’ style cucumber salad with soy sauce, sesame oil and sesame seeds.
Sauté bok choy with ginger and wine.