I had so many dishes from Jamaica month that I just couldn't get around to posting them all last month, so I've got a few straggl...

March is Philippines month on the blog, and I'm looking forward to sharing a lot of new dishes with you. As with a lot of Asian natio...

The cornerstone of Jamaican savoury food is Jerk seasoning, used on just about anything (although mostly meat!). I've made some jerk ...

You may have noticed things being a bit quiet around here lately, I took an unplanned two weeks off the blog at the start of the month. ...

When I heard about rujak it went immediately on my Indonesian meal plan. It's everything I love about south east Asian food - fre...

My last offering from Germany - and it's a real winner! It's a dessert called rote grütze, an easy fruit dessert made from fres...

This salad is a bit like a German coleslaw, to me anyway. For that reason it reminds me of summer and picnics and gatherings outside in...

Cambodian food is famous for being simple, elegant, fresh and for it's skilful combinations of contrasting flavours. Often fresh fr...

Pineapple and basil infused vodka? Possibly one of the best ideas ever? This amazing concoction was inspired by a recipe in Matthew Teach...