Gondola chats with Benji. He hit a jump at significant speed and – no word of a lie – did a complete forward somersault before landing back on his feet, except his skis had come off during the flip so he bit it hard. Luckily it was in quite deep powder so no injuries. 👍
First tracks on January 1st. Happy new year everyone!
First tracks on January 1st. Happy new year everyone!
First tracks on January 1st. Happy new year everyone!
First tracks on January 1st. Happy new year everyone!
Oden in the snow. This was delicious.
Or should that be “snow-den”? Hoshino Resorts Tomamu
Oden in the snow. This was delicious.
Or should that be “snow-den”? Hoshino Resorts Tomamu
Yesterday I posted a picture of rendang, but I think it’s important to give those kinds of dishes context. I almost never make rendang on its own. It’s usually a celebratory food so there are plenty of other dishes that go around it like this plate of nasi kandar (or banana leaf). To make a meal like that takes a bit of balancing.
Rendang the way I make it is rich, heavy, a little spicy (though not overly so) and kind of bittersweet in its taste profile. It would be overwhelming to have a meal of just that, so balance that I will always make something sweet and sour, in this case pickled Xinjiang chillies.
There’s also a sour wild barramundi and okra curry. A mild dish of cabbage fried with turmeric and mustard seeds, a strongly savoury and fragrant kangkung belacan and there was also some fried chicken wings, and deep fried slices of bitter gourd and eggplant for both the texture and bitterness (not pictured).
Each of these dishes brings something to the overall meal that combines for something much greater than each individual part.
It doesn’t get the same lens passed over it, but I think preparing a meal like this is as sophisticated an intricate as Japanese kaiseki or formal Chinese banqueting.
In kaiseki the “rules” combine ingredients from the mountains, seas and forests cooked in different styles from steamed to fried to grilled.
Chinese banqueting will follow mild dishes with stronger ones, steamed with fried etc. in the pursuit of balance.
It’s all the same process of balancing that goes into preparing a good meal. I really think I should write a book about it because it’s something prevalent in almost all Asian cuisines, but not often discussed when those cuisines make it to the West.
First meal in Sapporo. Corn butter Sapporo ramen from Tenhou. Sapporo is famous for miso ramen, often adding Hokkaido specialties (like corn and butter). My advice for ramen in Japan is to pay attention to all the details. In this case the things that stood out for me were the thickness of the spring onion, the fact that it was served with two different types of black pepper for seasoning (Gaban and S&B), the lightness of the miso tare and the springy texture of the noodles.
Tonight’s dinner. Beef rendang. There are so many different versions of rendang, from official variants (like rendang paru or rendang terlagi-lagi), to different meats (duck, chicken etc.), to simply different styles of making the classic beef rendang. Some people add lots of spices like cumin and coriander, some prefer it soupy like a stew, but I like it dry and dark so that the slow cooking can develop the umami tastes in the beef and coconut.
Tonight’s dinner. Misozuke grilled pork belly with yuzu kosho and pickled burdock. Pork belly cured for a day in brown rice miso and ginger, the roasted slowly on the barbecue for about half an hour
Benji trying to decide if he wants a lemon candy.
「レモンって酸っぱい？」
“Is lemon sour?”
「何の色レモン？」
“What colour is lemon?”.
「黄色」
“Yellow.”
Tonight’s dinner. Braised wagyu tendon udon with Vietnamese herbs.
I know you won’t believe me but this probably took 10 minutes of active time to make. Beef tendon braised in the braising liquid I used for soy sauce chicken and had in the freezer (see my post from about 2 months ago or on my website) with extra anise, tangerine peel, and black cardamom. Then the liquid diluted and seasoned to make a broth. The tendon braised using an off-heat method – bringing it to the boil the turning it off and letting it sit. I did the 4 times over the course of the day and it meant I never had to watch the pot. Just boil, switch off the heat and walk away. Perfect for when you’re in and out of the house all day like I was.
Frozen udon (it’s the best udon you can get for home cooking), then served with lime, chilli and herbs.
If you could have one for dinner tonight, which of these three Meat-free Monday meals would you pick from “7 Days of Dinner”?
1. Tadka mulligatawny soup,
2. Marinated vegetable skewers, or
3. Baked stuffed tomatoes?
Link to the book in my profile, just in case you want to get a few delivered and take a whole lot of stress out of your upcoming Christmas shopping 😉
What happens when Adelaide icons @governorsouthaustralia Her Excellency Frances Adamson AC and @adamliaw meet up in the UNESCO-listed culinary capital, George Town?
Congratulations to Adelaide and George Town whose Sister City Relationship officially turns 5️⃣0️⃣ today 🎉
A few options for last minute Christmas gifts (at some pretty different price points)!
1. Dinnerware from my Everyday range with @noritakeaus. I designed this (over the course of about 3 years!) to fit better in the dishwasher and in your cupboards, and reduce plastic waste. I use this set every single day and it functions exactly how it was designed to. It’s the most user-friendly and functional dinnerware I’ve ever used and I still get a little thrill every time I put the bowls in the dishwasher and they stack perfectly. I truly love it.
2. 7 Days of Dinner. I wrote this book to help you answer the “what’s for dinner” question. Separated into chapters for each night of the week from Taco Tuesday and Wok Wednesdays to Thursday Night Pastas and Saturday Stews.
3. Tickets to my @adlfringe show, The Cook Up LIVE. It’s two nights only on February 29 and March 1 in Adelaide. There’s no better way to spend your leap night. It only happens once every 4 years!
4. And if you want to go all out, join me on a 10-night culinary cruise in Japan and Korea next September for autumn leaves and great food. It’s going to be amazing!
Details and links to all in my bio! Merry Christmas!
A few options for last minute Christmas gifts (at some pretty different price points)!
1. Dinnerware from my Everyday range with @noritakeaus. I designed this (over the course of about 3 years!) to fit better in the dishwasher and in your cupboards, and reduce plastic waste. I use this set every single day and it functions exactly how it was designed to. It’s the most user-friendly and functional dinnerware I’ve ever used and I still get a little thrill every time I put the bowls in the dishwasher and they stack perfectly. I truly love it.
2. 7 Days of Dinner. I wrote this book to help you answer the “what’s for dinner” question. Separated into chapters for each night of the week from Taco Tuesday and Wok Wednesdays to Thursday Night Pastas and Saturday Stews.
3. Tickets to my @adlfringe show, The Cook Up LIVE. It’s two nights only on February 29 and March 1 in Adelaide. There’s no better way to spend your leap night. It only happens once every 4 years!
4. And if you want to go all out, join me on a 10-night culinary cruise in Japan and Korea next September for autumn leaves and great food. It’s going to be amazing!
Details and links to all in my bio! Merry Christmas!
A few options for last minute Christmas gifts (at some pretty different price points)!
1. Dinnerware from my Everyday range with @noritakeaus. I designed this (over the course of about 3 years!) to fit better in the dishwasher and in your cupboards, and reduce plastic waste. I use this set every single day and it functions exactly how it was designed to. It’s the most user-friendly and functional dinnerware I’ve ever used and I still get a little thrill every time I put the bowls in the dishwasher and they stack perfectly. I truly love it.
2. 7 Days of Dinner. I wrote this book to help you answer the “what’s for dinner” question. Separated into chapters for each night of the week from Taco Tuesday and Wok Wednesdays to Thursday Night Pastas and Saturday Stews.
3. Tickets to my @adlfringe show, The Cook Up LIVE. It’s two nights only on February 29 and March 1 in Adelaide. There’s no better way to spend your leap night. It only happens once every 4 years!
4. And if you want to go all out, join me on a 10-night culinary cruise in Japan and Korea next September for autumn leaves and great food. It’s going to be amazing!
Details and links to all in my bio! Merry Christmas!
A few options for last minute Christmas gifts (at some pretty different price points)!
1. Dinnerware from my Everyday range with @noritakeaus. I designed this (over the course of about 3 years!) to fit better in the dishwasher and in your cupboards, and reduce plastic waste. I use this set every single day and it functions exactly how it was designed to. It’s the most user-friendly and functional dinnerware I’ve ever used and I still get a little thrill every time I put the bowls in the dishwasher and they stack perfectly. I truly love it.
2. 7 Days of Dinner. I wrote this book to help you answer the “what’s for dinner” question. Separated into chapters for each night of the week from Taco Tuesday and Wok Wednesdays to Thursday Night Pastas and Saturday Stews.
3. Tickets to my @adlfringe show, The Cook Up LIVE. It’s two nights only on February 29 and March 1 in Adelaide. There’s no better way to spend your leap night. It only happens once every 4 years!
4. And if you want to go all out, join me on a 10-night culinary cruise in Japan and Korea next September for autumn leaves and great food. It’s going to be amazing!
Details and links to all in my bio! Merry Christmas!
A few options for last minute Christmas gifts (at some pretty different price points)!
1. Dinnerware from my Everyday range with @noritakeaus. I designed this (over the course of about 3 years!) to fit better in the dishwasher and in your cupboards, and reduce plastic waste. I use this set every single day and it functions exactly how it was designed to. It’s the most user-friendly and functional dinnerware I’ve ever used and I still get a little thrill every time I put the bowls in the dishwasher and they stack perfectly. I truly love it.
2. 7 Days of Dinner. I wrote this book to help you answer the “what’s for dinner” question. Separated into chapters for each night of the week from Taco Tuesday and Wok Wednesdays to Thursday Night Pastas and Saturday Stews.
3. Tickets to my @adlfringe show, The Cook Up LIVE. It’s two nights only on February 29 and March 1 in Adelaide. There’s no better way to spend your leap night. It only happens once every 4 years!
4. And if you want to go all out, join me on a 10-night culinary cruise in Japan and Korea next September for autumn leaves and great food. It’s going to be amazing!
Details and links to all in my bio! Merry Christmas!
A few options for last minute Christmas gifts (at some pretty different price points)!
1. Dinnerware from my Everyday range with @noritakeaus. I designed this (over the course of about 3 years!) to fit better in the dishwasher and in your cupboards, and reduce plastic waste. I use this set every single day and it functions exactly how it was designed to. It’s the most user-friendly and functional dinnerware I’ve ever used and I still get a little thrill every time I put the bowls in the dishwasher and they stack perfectly. I truly love it.
2. 7 Days of Dinner. I wrote this book to help you answer the “what’s for dinner” question. Separated into chapters for each night of the week from Taco Tuesday and Wok Wednesdays to Thursday Night Pastas and Saturday Stews.
3. Tickets to my @adlfringe show, The Cook Up LIVE. It’s two nights only on February 29 and March 1 in Adelaide. There’s no better way to spend your leap night. It only happens once every 4 years!
4. And if you want to go all out, join me on a 10-night culinary cruise in Japan and Korea next September for autumn leaves and great food. It’s going to be amazing!
Details and links to all in my bio! Merry Christmas!
We’re over the moon to tell you that Adam & Poh’s Great Australian Bites has been nominated for Best Lifestyle Program at this year’s @AACTA awards, as well as @joshmartinaustralia for Best Direction in Non-Fiction Television, AND Entertainment Production of the Year at the Screen Producers Australia Awards! Wish us luck!
From sustainable stoves to cooking with local mothers, these were UNICEF Australia Ambassador @adamliaw ‘s highlights from his recent trip to Burundi.
Stay tuned for more stories of strength, hope and resilience through the climate crisis, and discover how your generous support creates brighter futures for children in Burundi.
