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Pan-fried #Spicy #salmon fillets with #butter

I love these salmon steaks, marinated in Indian spices then pan fried in butter. A little bit naughty but a lot of nice!

Served here with a beetroot salad, Red lentil dhal https://freespiritfood.net/2015/08/16/red-lentil-tarka-dhal-with-turmeric-and-ginger/.

Prep time: 30 minutes Cooking time: 15 minutes
Ingredients:

2 boneless salmon fillets, skin on
1 teaspoon ginger and garlic paste
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1/2 teaspoon cummin powder
1/2 teaspoon salt
1 tablespoon vegetable oil
2 tablespoons butter

Method:

1. Marinate salmon fillets with garlic, spices, salt and oil for 25-30 minutes or longer.

2. Heat non-stick pan until hot, reduce heat to medium and place salmon fillets face down in pan and fry for 4 minutes or so,until sealed and browned. Add butter to pan.

3. Flip fillets and fry skin side down until skin is crispy about 4-5 Minutes.

4. Serve immediately with butter sauce drizzled over fillets and garnished with coriander.

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Roasted #Brussel sprouts, #brocollini and #pepito salad with #Tahini and lemon dressing

Roast some Brussel sprouts and slivers of garlic

Steam or microwave some broccolini

Quick fry some pumpkin seed in a tablespoon of olive oil

Add the Brussel sprouts and broccolini

Add salt to taste

Pour in juice of lemon

Mix

Transfer to salad bowl

Grind some black pepper

Drizzle over tahini paste

Enjoy

Thai style Stir fry pork with zuchinni noodles

Stir fry pork with Thai green chilli paste, fish and oyster sauces, eggplant, bamboo shoots, green beans with zuchinni noodles.

Healthy, yummy and carb free! Easy weeknight dinner!

Ripping good lunch at #Ripponlea Food and Wine, #melbourne

Ripponlea Food and Wine is one of our favourite Sunday lunch restaurants in Melbourne. With its Art Deco inspired style, beautiful emerald green velvet booths and brushed metal fixtures it oozes a classy style without being too formal or fancy.

The revitalised menu is similarly inviting featuring a range of small and large sharing plates and fabulous desserts. Nothing too fancy, comfort food with a modern twist. Great, friendly service and a good wine list and interesting cocktails.

Lunch today was absolutely perfect, hitting the spot with a delicious combination of flavours and textures, beautifully put together and nothing too heavy or rich. A lovely lunch to end our quick overnight trip to Melbourne.

Pan tossed calamari with chilli, garlic & rosé, fresh chives, and Pan tossed calamari with chilli, garlic & rosé, fresh chives and charred lemon

Smoked cauliflower steak, macadamia hummus, orange, kale crisp.

Barramundi crispy skin, beurre noisette, lemon, mixed leaves;

4 point lamb rack, pistachio & herb crust, cauliflower puree

Zucchini ribbon & heirloom radish salad, chilli, lemon, basil, marinated goats feta & pine nuts

Passionfruit curd tart, ruby chocolate mousse, freeze dried raspberry, bitter chocolate

Nutella flavoured with orange, hazelnut crumb, divine tasting foam and toasted pannetone

#Pork and #fennel casserole with #Zuchinni noodles

This pork and fennel casserole with olives sprinkled with grated Parmesan paired with zuchinni noodles was delicious.

#Sweet.. #Cannelini Beans and #Peas

A delicious quick braise with garlic, onions, tomato, olive oil, white wine, lots of black pepper, a can of cannelini beans, some peas, a sprinkling of salt and parsley.

A tasty side and great as an accompaniment if you are trying to cut down carbs but want something a bit susbstantial!

Went well with roasted Brussel sprout and spinach salad.

Ashraf cooks up a storm at #Coya #restaurant, #Cromer #Sydney

On Thursday night we made the trip to the northern beaches suburb of Cromer for a special Arabian nights themed dinner at Chef Ashraf Saleh’s Coya restaurant. https://www.coyacromer.com.au

Ashraf’s reputation for innovative middle eastern cooking is growing in Sydney and after the divine 7 course degustation we enjoyed, I imagine it won’t be long before we hear of troves of Sydney-siders making their way to Cromer for dinner! (Better still if he moves to the inner city of course!)

True to his website description Chef Ashraf demonstrated his” drive and enthusiasm for combining herbs and spices from the East with the best ingredients from the West” in a beautifully presented series of thoughtfully put together dishes, ending with a stunning desert of Baklava Halva Cheesecake with figs and raspberries.

This is a restaurant which lives up to the professional phot shoot in real life!

The meal started with mezze of the best Baba Ghanoush, Hummus and Tabbouleh I have ever tasted. (Ashraf says he only uses “male” eggplants in his Baba Ghanoush to avoid the bitterness of the seeds in female eggplants. I forgot to ask him how you tell a male eggplant from a female eggplant!) it is the extra touches like the minute pine nuts served with the Hummus is what you feel the care and thought that has gone into each dish and it is this that makes his food really stand out.

Following Mezze our tastebuds were tantalised by stunningly presented Kibbeh Nayea…a raw lamb tartare,

Maloof – a cabbage roll stuffed with seafood in a beautiful accompanying sauce,

Shish Barak – duck parcels in a tortellini style wrapping with a divine saffron tomato broth,

Grilled lamb Kofta with a stunning “Mujadarra” rice lentil and cucumber yoghurt salad base,

organic chicken Shawarma with then garlicky deliciousness of the Arabian Toum dipping sauce.

But after all this there was still room for desert which was a fittingly fabulous finale to a truly remarkable foodie adventure!

Head up to Coya sooner rather than later and check for Ashraf’s special themed Spanish and Offal nights which he does regularly as well as a very interesting a la carte menu! https://www.coyacromer.com.au

#Garlic #Pepper encrusted #steak with brandy cream sauce

On a gloomy, wet evening in Sydney our home cooked steak dinner was warming and delicious!

#Stellar Chicken Marabella, #chicken

Yottam Ottolenghi’s newest cookbook Simple has some great recipes but sometimes not so simple in terms of quickly getting some of the specialist ingredients which might not be in your pantry.

However I have found that they are simple enough to understand the flavours being created and to play around with them using ingredients on hand to still create delicious meals.

For example his chicken marabella recipe calls for date molasses and dates….I substituted dried apricots and pomegranate molasses which I had in the cupboard which worked well.

The chicken can be marinated overnight to develop the flavours more and or just for 15 minutes.

The quantities can also easily be adapted if you are cooking for more than 2…or if you want to serve as part of a buffet shared style meal.

Prep time: 10 minutes Marinating time(optional): 15 mins-12hrs
Cooking time: 50 minutes

Ingredients:

2 chicken Marylands skin on (thigh and drumstick still joined)
4 cloves of garlic
1/4 cup of fresh picked oregano leaves
2 tbspoons red wine vinegar
2 tbspoons olive oil
50g pitted green olives
2 teaspoons capers and 1 tbspoon of their juice
3 tbspoons chopped dried apricots (about 100g)
2 bay leaves
1/2 tablespoons pomegranate molasses
1/4 cup white wine
Salt and black pepper
Oregano leaves to garnish

Method

1. Score each piece of chicken 3 or 4 times to the bone.

2. Place in a bowl and add all the ingredients except the wine and molasses and gently mix along with 1/2 teaspoon salt and a grind of black pepper

3. Marinate for as long as you can …overnight if possible but not essential

4. Pre-heat oven to 180 degrees celcius in fan forced oven

5. Spread the chicken on a high sided snug baking dish that allows the marinade to surround chicken. Whisk together the wine and molasses and pour over chicken. (I lined my baking dish with baking paper to prevent the marinade from creating too much of a mess to clean up!)

6. Cook chicken in oven for 45 minutes, basting a few times through cooking process. You want the chicken to get golden brown and be cooked until juices run clear.

7. Sprinkle generously with fresh oregano leaves to garnish.

Serve with salad and accompaniments of your choice, goes well with cous cous lr with crusty bread as the sauce created with the marinade and chicken juices is delicious.

Serves 2

#Barbetta Italiano #breakfast, #sydney

A delicious taste of Italy for breakfast yesterday morning at Barbetta, Elizabeth St in Paddington, Sydney. Retro style Italian Diner and coffee shop.

COLAZIONE CONTADINO

2 soft boiled eggs, prosciutto, baked ricotta, fresh tomatoes, artisan “charcoal” bread

FRITTELLE DI ZUCCHINE

Grilled fritters – zucchini, ricotta, buckwheat, corn & parmesan, with smashed peas, pea sprouts & mint (GF) + poached egg (except I had it without the egg)

#Indian Spiced Roast #Pork Belly

I usually just make a simple roast pork belly seasoned with salt and pepper, and then jazz it up like in Crispy Asian Pork Belly Salad or serving with a tasty side like braised Italian.red cabbage.

Last night I decided to try adding some Indian flavours by using a sea salt rub and spicy paste, then roasting over a bed of dried chillies, using a similar technique technique to Indian Hunters Style Roast Lamb, but not needing any extra ghee or oil.

The fat from the roasting pork “fries” the dried chillies and curry leaves underneath releasing a smoking, spicy flavour into the pork. There is hardly any fat or oil left when the cooking process is complete as the chillies absorb all the oil.

The resulting pork was slightly spiced and went deliciously with my Pineapple, coconut and chilli sambal and a crispy, crunchy Shredded Brussel Sprout and Green Bean salad.

Prep time: 2 hours including marination cooking time: 2 hours

Serves 2-3

Ingredients:
600g boneless pork belly with the skin scored (Ask your butcher to do that)

Sea Salt Rub
1 tablespoon sea salt
1/2 teaspoon turmeric
1 teaspoon fennel powder
1/2 teaspoon chilli powder
1/2 teaspoon cracked black pepper

Garlic Spice Paste
3 cloves of garlic
1/2 teaspoon table salt
1/4 teaspoon turmeric
1/2 teaspoon fennel powder
1/2 teaspoon cracked black pepper
1 teaspoon vegetable or olive oil

For Roasting:
15 dried red chillies
2 stalks of curry leaves

Method:

Combine sea salt rub ingredients in a small bowl.

Crush garlic with table salt to a paste in a mortar and pestle.

Combine garlic spice paste ingredients in a seperate small bowl

Place pork skin side down on a board.

Pierce meat side of pork with a knife to make lots of little “holes”.

Rub garlic spice paste thoroughly into the meat side of the pork.

Turn pork over.

Pat top of pork (skin side) as dry as you can get, and then rub half of the sea salt mixture into the skin and scored surfaces.

Place pork in fridge uncovered for 1-2 hours or overnight to dry out.

Heat oven to 220 degrees celcius on fan force.

Line a roasting tray that the pork can fit snugly into with foil, then baking paper.

Break dried chillies in half and lay with the curry leaves on the tray in area that pork will be placed on.

Remove pork from fridge, pat top dry again and rub rest of sea salt mixture into the skin side. place pork directly on the bed of dried chillies and curry leaves.

Place in oven to roast for 30 minutes at 220 degrees then reduce heat to 170 degrees for another 1 hour and 20 minutes. Pork should be just cooked by now with juices running clear.

Turn on grill or turn up oven to highest heat to finish off the crackling, watching carefully so the skin puffs up more but doesn’t burn

Remove pork from roasting pan, brushing off all the chillies and curry leaves from the underside, then allow to rest for 10 minutes or so, before sticking into thinking pieces to serve.

Serve with sides such as Pineapple, coconut and chilli sambal or Roasted Cauliflower, Orange and Baby Spinach Salad

Pineapple, coconut and chilli sambal

This is such a delicious accompaniment to roast meats. The combination of sweet pineapple, green chilli, mustard seeds and desiccated coconut is brilliant.

We had it with roast pork belly with crackling tonight and it was a great substitute for the usual apple sauce or red braised cabbage.

Prep time: 5 minutes Cooking time: 10 minutes

Ingredients:1 small can of pineapple pieces

1/2 onion finely chopped

2 green chillies sliced lengthwise

5-6 curry leaves (optional)

1 teaspoon crushed fresh ginger

1/2 teaspoon of cummin seeds

1/2 teaspoon black mustard seeds

1 tablespoon vegetable oil

1/2 teaspoon sugar

Pinch of salt

2 tablespoons desiccated coconut

1/2 cup of water

Method:

Heat oil in pan over medium heat, add cummin seeds and mustard seeds and cook until just fragrant, watch not to burn seeds, then add onions and chillies and cook until onion is translucent.

Add crushed ginger, pinch of salt, sugar and pineapple and heat, then add water and desiccated coconut, cooking until water reduces.

Take off heat and allow to cool to room temperature before serving as an accompaniment…ideal with roast or cold meats.

Luke Nguyen inspired Split King Prawns

A few years ago I was gifted Luke Nguyen’s France cookbook which has some great cross-cultural French and Vietnamese recipes in it.

My version of this recipe is easy and great for entertaining if you do the prep beforehand as it just requires quick shallow frying at the end,

Splitting and flattening the king prawns before marinating them allows the flavours of the marinade to be absorbed by the prawns.

The addition of fish sauce to the marinade brings out the “prawnness” in the prawns when they are cooked, and using butter as well as oil to fry them in makes them super tasty.

In my simpler version, I don’t have some of the “fancier” ingredients such as kaffir lime leaves and perilla leaves which are a bit harder to get hold of. I substitute parsley or coriander to garnish, and add lime juice at the end. I also don’t bother to make the suggested vietnamese dipping sauce which is made from more fish sauce and lime juice as the juices from the pan are great with the extra lime juice added at the end.

Hope you like it!

Prep time including marination: 50-60 minutes Cooking time: 5 minutes
Ingredients:

1 kg green/raw king prawns
3 tablespoons olive oil
2 tablespoons butter
1 lemongrass white part only finely chopped
4 cloves of garlic finely chopped
2-3 red chillies chopped
3 tablespoons fish sauce
Juice of 1 lime
Parsley or coriander to garnish

Method:

1. Remove heads and veins from prawns but leave shells on. Split prawns down their backs using a sharp knife but make sure you don’t cut all the way through. You want to butterfly them so they can be flattened in their shells.

2. Put prawns flat with shell side up in a dish or tray and place baking paper over them and weigh them down to flatten. Leave in the fridge for 20-30 minutes.

3. Meanwhile make the marinade by crushing the lemongrass, garlic and chilli to a paste in a mortar and pestle or blender.

4. Combine paste with fish sauce and then coat both sides of the prawns in the mixture and leave to marinate for 20-30 minutes. (The prawns might close up a bit again when you do this.)

5. Heat oil and butter in a non-stick pan and add prawns cut side down first to cook over high heat, for 1-2 minutes pressing them down with a spoon or spatula to flatten them. Turn over and “scorch” the shells.

6. Squeeze over lime juice, transfer to serving dish with pan juices, sprinkle with garnish and serve with a salad and bread to mop up the delicious juices.

Chicken and Zuchinni #Curry

Last night I chopped up 2 zuchinnis and put them into the chicken curry towards the end of the cooking process.

The resulting flavours were delicious as the zuchinni absorbed the delicious chicken stock flavours from the curry.

Just add the zuchinni for the last 5 minutes of cooking in this classic and chicken curry recipe ….

https://freespiritfood.net/2017/09/17/south-african-indian-boneless-chicken-curry/

South African Indian Chicken and Zuchinni Curry

Thai style Sweet potato noodles and #beef #stir fry, #sweetpotatonoodles

We are trying to cut down on carbs and have been experimenting with the great range of vegetable products now available in supermarkets (Coles and Woolworths in Australia) to replace noodles and rice such as zucchini spaghetti, cauliflower rice and sweet potato noodles. Now you don’t have to even make them yourself.

This stir fry combining the sweetness of the noodles with thinly sliced beef and Thai flavours of fish sauce, oyster sauce, garlic, white pepper and chilli with capsicum, carrots and spinach was delicious. The sweet potato noodles were an excellent replacement for rice noodles.

Ready in under half an hour, it’s a great option for a quick, healthy weekday meal.

Prep time: 10 minutes Cooking time: 10 minutes

Ingredients:

1 onion, finely sliced
1 small carrot diced
1/2 red capsicum diced
1 packet fresh sweet potato noodles (250g)
2 cups baby spinach leaves
Handful of coriander chopped
400g beef sliced for stir fry
1/2 tablespoon oyster sauce
1 tablespoon fish sauce
1 teaspoon white pepper
1 teaspoon white sugar
2 teaspoons Thai red chilli paste OR
2-3 cloves garlic and 3 red chillies crushed to a paste
2 tablespoons vegetable oil
1/2 tablespoon sesame oil
Coriander leaves and slices of capsicum to garnish

Method:

1. Heat oil in wok over medium heat, add chilli paste and stir fry for 1 minute, add carrots, capsicum and onion and stir fry for 2 minutes until starting to soften.

2. Add beef, oyster sauce, fish sauce, white pepper and sugar and stir fry for 3-4 minutes until beef has all beef seared.

3. Add sweet potato noodles and spinach and gently mix through taking care not to break “noodles” and cook for 2-3 minutes until noodles are just al dente. Add chopped coriander and stir through beef mixture.

4. Squeeze over juice of 1/2 lime, if seasoning is to your taste and adjust if necessary.

4. Garnish with coriander leaves and capsicum slices and serve in bowls.

Roasted Cabbage “Steaks” with cheese and onion topping

I had never thought of doing this before nor had I tried it anywhere but I can guarantee that roasted cabbage steaks is now going to be firmly on our regular menu at home.

Slice the cabbage into thickish slices, keeping the stalk intact to hold the steak together, cut a bit off the ends so the ends can lie flat.

This first time I basted the “steaks” with a mixture of garlic, chilli and olive oil and roasted them until crispy for half an hour or so at 200 degrees Celsius, then topped with grated cheddar and finely sliced onions and grilled the tops until the onion was cooked and cheese well melted.

Absolutely delicious and a great substitute for carbs with dinner.

I am already thinking about other basted and toppings for future versions.

The legend of “Avocado Picasso”, #Miros, #Ubud

The Avocado Picasso salad at Miro’s Garden Restaurant has reached legendary status in our family due to the fact that it is only available on the menu during the avocado season in Ubud and none of us have been able to try it despite very numerous visits to this Ubudian dining institution over many years.

It doesn’t help that the definition of the “season” for avocados in Bali is a little bit vague, with most sources claiming it is between August and November when it is drier here. It has unfortunately been more unusual for us to be visiting here during those months due to work commitments at this time of the year. Hence, the availability of the Avocado Picasso to us at Miro’s has been scarce.

Somehow this time, despite it being late January, we lucked in. Holding our breath we asked the gorgeous Balinese waiter if it was “on” and we were delighted to hear it was! (We actually immediately messaged our family back in Australia to alert them to it’s existence!)

The simple description on the Miro’s menu “Avocado salad with Balinese Spices” belies the delicious flavours and presentation of the actual dish. The colours are indeed evocative of an abstract Picasso painting.

Delicious creamy avocado combined with tomatoes, lettuce, a sprinkle of parsley and crunchy fried shallots, drizzled with the most delicious dressing of young fresh coconut milk mixed with a touch of Balinese Bumbu(spice mix). It must be the complexity and sophistication of Miro’s Bumbu that adds a touch of Balinese magic into this salad.

I am definitely going to try to recreate it at home so that we can keep the legend alive outside of the Avocado season in Bali.

I am not sure if the Avocado Picasso at Miro’s was inspired by the lyrics in Modern Lovers song “Pablo Picasso” (later sung by David Bowie) but I know in our case there a few family members turning the colour of an avocado because we got to Miro’s for this divine salad first!

Well the girls would turn the color
Of the avocado when he would drive
Down their street in his El Dorado
He could walk down your street
And girls could not resist his stare

Modern Lovers, Pablo Picasso 1976

We teamed up the Salad with the consistently great Corn Fritters and Ayam Goreng for a lovely dinner in the beautiful traditional Balinese house compound and garden setting of Miro’s which has been in the same family for five generations. If in Ubud then it’s a wonderful place to enjoy lunch or dinner and a great favourite with travellers from far and wide. I just hope you get to try the Avocado Picasso when you visit!

Miro’s Garden Restaurant is on the corner of Jalan Raya Ubud(Main Street) and Jalan Bisma. http://mirosgardenrestaurantubud.blogspot.com/?utm_source=tripadvisor&utm_medium=referral

Tasty, Thai Thali, #Penastanan, #ubud

We are staying in a Villa in Penastanan Village just outside of Ubud for a few weeks.

Of course, Ubud is filled to the brim with great restaurants, but sometimes when we are feeling particularly lazy on our holidays we love being able to just wander up the path to a local Warung in our neighbourhood. Penastanan is blessed with many of these.

And now we have Thai Thali to add to the list! Just 3 days ago the newly refreshed and branded Thai Thali Warung had sprung open. (Felt like it appeared overnight!) it is just down the lane (gang) behind the D’Omah/Wayan Juice shop off Jalan Penastanan Kelod. Look/ask for the directions to Gajah Biru Villas and Spa and you will find it opposite there. Here’s a map with my rudimentary markings!

We had also snuck in for a quick lunch the other day and tried items from their Indian vegetarian light meals menu. Their Puri (puffy fried Indian bread) and Alu Prantha (Indian bread stuffed with lightly spiced potato mixture) both served with Raita and pickle were tasty and filling.

Last night we tried their Thai offerings and were even more impressed by the authenticity of the cooking. The use of fresh herbs such as lemongrass, basil, galangal and kaffir lime leaves made the Gang Knew Wan Gai (green chicken curry) and Gai Pad bai Khapoa( minced chicken with chilli and basil) taste like they had just come off the streets of Bangkok!

The green chicken curry even had baby pea eggplants that are such a trademark of green curries in Thailand. Of course it makes sense because all these ingredients are easy to find in Bali.

They also gave me extra chopped green chilli in fish sauce and lime juice (nam prik) which added the just extra chilli hit I was looking for! Around Mak Mak (very, very delicious)

The total meal including 2 large beers came to a total of IR170,000 (AUD17)! See below for photos of the menu.

With a menu that focuses on simple but tasty Thai and Indian favourites, we can see this new Warung joining the list of new favourites for a quick and cheap as chips meals.

They don’t have a website yet so I have included some photos of the menu below.

And, if they are so confident that you will like the food if there is something “legit”you don’t like then your meal will be in them!

Vying for the best: Ms Vy’s #Cooking Class, #Hoian

I’ve been meaning to write about our fabulous market tour and cooking class that we did on our visit to Hoi An late last year.

There are a wide number of cooking classes and tours offered in Hoi An and we chose Ms Vy’s for it’s reputation and ease of access…it was walking distance from our hotel, the Anantara Resort. We chose the half day Holiday Masterclass which includes a market tour as well as tastings and demonstrations in Ms Vy’s market restaurant before the class.

Ms Vy is also the founder of the well known Morning Glory restaurants in Hoi An and has written the highly successful Taste Vietnam cookbook, as well as opening the Home of Hoi An restaurant in Melbourne, Australia.

We met up with the group of about 20 tourists at the restaurant to then board a boat for a trip down the river to the Hoi An market. We were split into 2 smaller groups for the market tour.

Here we were shown and explained the different seafood, vegetables, herbs, meat, poultry and even cooking utensils on sale. Whilst we had actually walked through the market earlier on our way to the restaurant, having a knowledgeable guide to introduce us to stall holders and their produce was great. We even got to taste the different herbs on sale and visit the butchery section which is a far cry from what we are used to in Australia! (mind you, it was all super clean and super fresh)It was great for photos and videos took s we were with the guide at stalls that had been pre-arranged to visit rather than feeling self-conscious about taking photos without permission.

We then returned to the restaurant where we cooled down with an icy cold drink, before being given a tour around the market restaurant “stalls” which showcase how different noodles are made, unusual ingredients such as tripe, pigs brain, snails, silkworms and frogs are used in Vietnamese cooking. We had the chance to sample these delicacies if we wanted and also to get hands-on having a go at making noodles. This was a fun and different aspect of the cooking class not offered by others.

After this we were taken upstairs to a very well set up cooking school, where we were given our own cooking stoves, equipment and ingredients to learn how to make cabbage and shrimp roll soup, ban Xeo pancakes, green mango salad and green mango salad.

The large mirror over the main stove at the front of the class meant we could all follow the demonstration by the Chef teacher, and her clear instructions and her jokes made the class lots of fun.

Our favourite was learning how to make the delicious Ban Xeo pancakes, including the tip to just buy the packet mix at home from Asian grocery shops to meal it really easy to make at home.

The experienced chef teaching us was excellent and of course we got to enjoy our efforts by eating it all.

We were given the recipes and a special Vietnamese chopping utensil as a special gift.

The entire experience went for about 5 hours from 8.30-1.30pm and was very well run. Great way to learn a bit more about Vietnamese cuisine, as well as a great market tour.

Here’s a link to their website:

https://tastevietnam.asia/vietnamese-cooking-classes-hoi-an

3 Cheers for Three Monkeys Cafe, #Ubud

Three Monkeys Cafe in Ubud is set in the middle of Monkey Forest Road’s shopping strip but when you step inside it is an oasis of coolness and peace on the edge of a small rice field that has been preserved.

Established by Australian Italian chef Karli Sary, it features a wide ranging menu inspired by her family heritage and travels including Italian pizza, pasta and salad Turkish and Greek favourites, as well as Balinese specialities, catering to many tastes.

Recommended to us by our friend and renowned Australian chef Janni Kyrtsis with who is friends with Karli, we enjoyed the setting, the service and a delicious lunch. We had delicious Tiropita cheese pastries with a thyme flavoured honey sauce and watermelon salad with feta, almonds and mint to start. And then tried the Bebek Betutu(grilled Balinese duck) and Beef Rendang, both authentic and redolent with Indonesian spices.

A great spot to stop by if you are shopping on Monkey Forest Road and only a ten minute walk from the main Ubud market.