Moroccan Shakshuka

 Can you imagine a more perfect breakfast than runny eggs, poached in a zingy tomato sauce laced with spicy chorizo and topped with creamy nuggets of feta cheese? Didn't think so! I first fell in lust with this dish at the Twilight Hawkers Markets, held every Friday night in the CBD during the summer months, last year and I've been perfecting my own version ever since. Shak Shuka - Moroccan Experience is the place to go for shakshuka in Perth. They serve theirs with a side of harissa mayo and crusty french baguettes. Truly excellent. If you ever spot them around town, I'd definitely recommend giving them a try! Read on for my take on this iconic Moroccan dish.

Spicy Coconut Prawns (Ginataang Hipon)

 This is one of my absolute, hands down, favourite Filipino dishes. Fresh prawns, poached in a spicy coconut milk sauce, served over fluffy jasmine rice - can't beat it! It's known as Ginataang Hipon in the Philippines; ginataang means to cook in coconut milk and hipon means prawns, ergo prawns cooked in coconut milk. With this dish; be prepared to get messy! You'll also need asbestos fingers to handle peeling the steaming hot prawns. Totally worth it though, I promise! When my dad would make this for us as kids, he would always tell us to suck on the prawn heads before discarding them. The thought of sucking on prawn brains used to gross me out to no end but I eventually gave it a shot and wouldn't you know? Dad was right. The broth soaks into every nook and cranny and you'll want to get to every last, delicious drop. Read on for my recipe!

Sticky Honey Soy Chicken Wings

Are you a drumstick or a flat person? I've found when it comes to wings, you're either one or the other. Personally I'm a drumstick girl; it's ever so slightly easier to eat in a daintier fashion. Although I suppose the concept of daintiness doesn't exactly go hand in hand with the act of eating chicken wings. These wings are so easy to make, they don't need to be marinated for ages and are a total hit with just about everyone that encounters them! They're great party guests; you can make an absolute truckload with no effort at all. Once you try these, you'll never buy those sugary pre-marinated chicken pieces at your local deli counter again. 

Homemade Pulled Pork & Carnitas Tacos

Welcome to part dos of my Mexican fiesta! I made a huge batch of pulled pork which is a. delicious, b. so freaking easy to make it actually embarrassing and c. so versatile it can be the base of at least four different dishes! I made it quite basic in terms of flavour in keeping with the versatility theme but you can definitely jazz it up to suit your tastes.

Viva Mexico! Guacamole, Pico De Gallo and Sweetcorn Salsa

Buenos días! Growing up, I thought Old El Paso was the epitome of Mexican cuisine. Just goes to show what I know! Now that I've wised up a little check out these colourful kiddies I made to go with some pulled pork tacos (recipe to be posted later this week) I made yesterday. Clockwise from the top we have Pico De Gallo, Sweetcorn Salsa and Guacamole.

Tomato Soup: My ULTIMATE Comfort Food!

I love me some tomato soup when its cold, raining and just that little bit miserable outside. I make it nice and spicy and spiked with lots of basil. The bright flavour cheers me right up! Cool sour cream and of course; tomato soup's best friend, grilled cheese, are always welcome guests at the party.