In my kitchen this April are gorgeous eco friendly “bee” food wraps, this was a home craft tutorial I had seen on a blog some time ago and thought it was a cool idea. Couldn’t resist when I saw these bee wraps in a shop while visiting New Zealand. They come in various sizes, are reusable and you can wash them in cool water. Ideal for covering jars and bowls of food, wrapping cheese or other foods (not raw meats), sandwiches for kids lunch boxes or giving as gifts. You can see I used a bee food warp to cover this jar of very moorish truffle filled chocolate mushrooms… I have indulged in far too many. Continue reading “In My Kitchen April 2015”
Category: posts
Dumpling Skins and a Foodie Tour
Having enjoyed various Chinese dumplings on a recent trip I found myself wanting to try my hand at making dumpling skins. Although using a pasta machine is not very authentic, it’s an easier alternative to hand rolling dumpling skins, especially if you intend making lots.
This trip I decided to do something a little different and take a foodie tour while visiting Hong Kong. It’s a wonderful way of exploring parts of a city that are off-the-beaten-track, areas you might not have discovered on your own. And with certified tour guides leading the way, sharing their knowledge on the culture and people of the surrounding area. Took these photographs while on the Central and Sheung Wan foodie tour. Continue reading “Dumpling Skins and a Foodie Tour”
Four Seasons Bahrain Bay with Chef Wolfgang Puck
Attending the official opening of the very new and plush Four Seasons Hotel Bahrain Bay was a perfect way to easy myself back into blogging after traveling. During the course of the evening guests at the event were taken on a tasting tour of three concept restaurants, which included celebrity Chef Wolfgang Puck’s highly rated steakhouse, Cut. Beautifully presented tasters from Bahrain Bay Kitchen, Re Asian Cuisine (Wolfgang Puck) and Cut were savored throughout the course of the evening and with so much food on offer it was not possible to taste it all… although I think I did well. The evening included socializing with guests in the Grand Lobby area and the Moroccan inspired Blue Moon Lounge (Wolfgang Puck) on the ear popping 50th floor. Continue reading “Four Seasons Bahrain Bay with Chef Wolfgang Puck”
You must be logged in to post a comment.