Ponytail Journal

SUPER CRISPY SCHNITZEL.

Knowing how to crumb meat or veg to shallow fry, is what I would consider an essential piece of knowledge that any cook should know.  Why? because so many cultures have adopted or been using the crumbing method of cookery for centuries, and it has become a super relatable and very moorish way to cook… Read More

SPICED SPELT AND ZUCCHINI CAKE.
It's zucchini season and we've got zucchinis coming out of our ears at the Ponytail kitchen garden! To celebrate this ultra versatile vegetable, we decided to make our special spiced spelt and zucchini cake.... Read More
THE PERFECT STEAK.
This week on Goodness in the Everyday, Lauren invites her buddy Nigel Cabourn onto the show to teach him how to nail the perfect steak.  ... Read More
COCKTAILS WITH PONYTAIL: STUDIO LAM
Known for its iconic performances, events, and live acts, Studio Lam is somewhat of an institution when it comes to music, specifically luk thung and molam music, as some of the co-owners are members of the Paradise Bangkok Molam International Band. Studio Lam actually specializes in many things Thai, including being the place to go to for cocktails with Thai moonshine, ya-dong. ... Read More
PLUM AND CARDAMOM JAM.
On this week's instalment of 'Goodness in the Everyday', we're throwing a jam sesh and Lauren's got you covered.... Read More
QUICK SPELT SHORTCRUST PASTRY
This versatile spelt shortcrust pastry is a winner for the digestive system and great to store in the freezer in advance for quick meals. P.S. It's totally wheat free... Read More
IS CONVENIENCE REALLY DISRUPTING OUR FOOD CULTURE?
Anne talks about the harsh reminder of how supermarkets do more than just make our lives cheaper and easier—they also disrupt our food culture.... Read More
POTATO & ROSEMARY TART.
Welcome to the first episode of my brand new series, 'Goodness in the Everyday', a collection of Ponytail favourite go-to recipes that Lauren happily serves regularly at home. This unassuming Potato and Rosemary tart is a sure crowd pleaser and is everything snug experience.... Read More
AGNES’ CHICKEN SALAD WITH NUOC MAM
Best giddy up and try this dish as the temperature continues to climb!... Read More
THE BAMBOO BAR / COCKTAILS WITH PONYTAIL
Along with 2 Magazine, Lauren is setting off to sniff out some of the raddest bars in Bangkok, keen as mustard to understand the cultures that drive such unique experiences. With episode one at The Mandarin Oriental Hotel's Bamboo Bar, you're in for a grooovin' time...... Read More
CHAI HATOU AND DAILY GOODNESS
Most people have their own personal rituals when it comes to tea and coffee, be it milk and two sugars, or black without cream. These almost mechanical exercises help shape our days, and for the late-risers, a cup of coffee might come from the cheerful beeping of a Nespresso machine, while for early birds might have the time and energy to carefully draw circles upon circles of steaming water on a V60 drip. There’s a psychological benefit too, especially on cold, dark winter mornings when you need that transitory experience to transport your mind far away from the comfort of warm sheets.... Read More
TOM KHA GAI.
We're highlighting a super tropical soup this week called 'Tom Kha Gai' from the PTJ recipe box. Typical to Thai cooking, this soup is all about speedy cooking. Thai cuisine is a very energy efficient form of cooking. Ingredients are cut super fine to increase their surface area and cooked on short but super hot bursts of energy. So let that be a little thought to keep in mind when you are preparing - what a good excuse to sharpen up your knife skills!... Read More
TASTIEST SLOW COOKED RABBIT IN LOTS OF ONION
The dining table is a wonderful mediator for connection, and the kitchen is a great place to start building the happiness. Join us in cooking this elegant slow cooked rabbit dish, drowned in silky braised onions and classic French herbs.... Read More
FUNNEST LIFE IN NAGANO.
Anne Berry has plucked a few select spots from her favourites for your next winter cruise. We are sure Nagano is no slouch in the summer, but everyone knows winter holds all the best rewards... Read More
TASTIEST LIFE INDIA !
This weekend we are so excited to present a spicy little mini-series, "Tastiest Life India" to you from the Ponytail Foodtube channel! For this first instalment, Lauren is in Mumbai to learn how to make the utmost staple dish for Indians, yellow dahl, guided by Jaswin Dias of the Taj Wellington Mews.... Read More
FITTING THE BILL ON CHINESE NEW YEAR: PEKING DUCK
For Chinese New Year we’ll celebrate at Ponytail Journal with something more joyous – a crispy slice (or ten) of Peking Duck. This is a recipe that has been perfected over the last 700 years, and even though the methods are relatively straightforward, every master roaster has their own tricks to make the bird sing once again.... Read More
HOW TO CHOOSE, GUT, STUFF, AND TRUSS YOUR FESTIVE BIRD.
How to choose the right bird for your festive feast, all in perfect time for Christmas day tomorrow !... Read More
THAT’S A GOOD EGG.
Yum Kai Thom, or Thai duck egg salad is your newest hat trick to bring to the party.... Read More
USEFULNESS FOR THE INTERNET: HOW TO CARVE A BIRD
We all have to start somewhere right? The best excuse for practicing your butchery skills is during the holiday season, somewhere between Thanksgiving and Christmas where you can watch it done once and practice for your turn in December. Like anything, practice makes perfect, and the more chance you get to butcher meat the better. ... Read More
HONG KONG’S RISE OF INDUSTRIAL FOOD HAVENS.
The increasingly expensive rent and labour cost in Hong Kong has forced many companies over the last two decades to vacate their corrugated iron gates and reestablish factories further north in Mainland China. Anne Berry shows us some exciting eating and drinking experiences that prove a more grassroots approach to Hong Kong's cutthroat food scene, all of which are taking advantage of the new abundance of industrial space. ... Read More
MIANG KHAM.
'Miang Kham', a tastey snack shared between Laos and Thailand, is one of the brightest explosions of flavour you've ever put into your mouth. It's also the most impressive things you can serve with drinks (heres how to do it)... Read More
TAPAS AND VERMOUTH.
At Casa Lolea in Barcelona, the booze is fresh and served on generously sized ice cubes, and their food is well thought out, humble, but luxurious all the same.... Read More
BO BUN IS GOING TO BE IN YOUR DINNER REPERTOIRE FOR EVER AND EVER.
'Bo Bun', is really a spring-roll-less version of 'Bun Cha Gio', the classic Vietnamese noodle salad of beef, deep fried spring rolls (scissored into the dish), blanched vermicelli noodles, fresh herbs like coriander and mint, as well as nuoc mam dressing (lemon juice, sugar, garlic, chilli, and fish sauce). For many, it is comfort food in its most thrifty and creative form.... Read More
THE ORIGINAL GANGSTER RICE SALAD. [ KHAO YAM ]
Like a lot of Thai food, Khao Yam dish is all about the prep work, with flash-fast cooking time, its a soulful cuisine that shows love through labor. Don't let this scare you away from trying it out, all I mean is that the more effort you put into slicing, peeling, and presenting, the more delicious this dish becomes. That's where the poetry lies. ... Read More
ANNE DOES TONG CHONG STREET MARKETS / TASTIEST LIFE HONG KONG
Tong Chong Street Markets in Hong Kong does not seek to replace wet markets, but rather provides a complementary alternative while giving a little helping hand to the growing number of innovative vendors in this overgrown city. It’s a breath of fresh air in a city that thrives on chain stores and big brands – wander around the market and you’ll find locally brewed beer, gooey homemade brownies, and freshly churned almond milk ice cream, all crafted by young entrepreneurs. Anne Berry dives into the delicious degustation... Read More
HOW TO MAKE CHICKEN CURRY THE BURMESE WAY [ MUCH DELICIOUS ].
This Sunday I'm pulling out my favourite recipe, my tastiest Burmese chicken curry that I discovered on a trip to Myanmar a couple years back. I watched a curry stall lady prepare this dish out back behind her side of the road curry stall where we communicated with smiles and many animated hand movements. I will always think of her when I have this super tasty stew that is wonderfully mellow from the addition of lemongrass to the turmeric and red onion based curry paste.... Read More
THE GREAT TRAVERSE ACROSS SHIKOKU ISLAND
This week Anne travels by rail around the island of Shikoku to explore the land of udon, intricate feudal castles, and her favourite fruit – the prized yuzu. ... Read More
DINNER TONIGHT’S ON YOU, AND IT’S LARB.
Larb: a simple herby, spicy salad that is a fresh mix of blanched minced meat with mint, spring onions, chilli, toasted sticky rice powder for crunch, and a tangy dressing. I break it down for you newbies out there on a throw back episode of 'Ponytail Journal's Tastiest Life Possible' to celebrate the show's second birthday (64 episodes strong!) and hopefully inspire you to entertain tonight.... Read More
THE FRESHEST TEA EXPERIENCE IN THE WORLD AT SOUEN.
There are people who love tea, and then there’s Shinya Sakurai. Although Japanese tea ceremony practices date back to the 9th century, Sakurai’s expertise is a rarity in contemporary Japan. After training for 12 years to become a tea master, Sakurai opened a small tea room in Nishi-Azabu called Souen. Anne Berry explores a perfect blend of modernity and tradition, resulting in one of the most innovative tea rooms in the world.... Read More
COFFEE & VEGETABLES / KARABASHI CAFE HAYAMA
Today we're taking you into Karabashi cafe in the delightful seaside town of Hayama, a joint that takes hold of summer and serves up a simple daily menu that shows pride in local produce. The sea breeze, sun, clay mountains, waves, and eclectic mix of locals and Tokyo escapees sport a bohemian culture that celebrate a more colourful look onto life. Picture homely, clean food, and a party of local ingredients.... Read More
JAMES LING’S TASTIEST LIFE POSSIBLE.
Anne Berry took the chance to meet up with James Ling of 'The Ale Project' and 'Second Draft' in Hong Kong to find how he manages to keep his business sleeves rolled up, while getting elbow-deep into the malts and hops of beer-geekery with curious customers.... Read More
THE CRISPIEST LIFE POSSIBLE IN TOKYO.
The beauty of a fervently creative city like Tokyo is what you can find in the nook and crannies if you look closely. This week we explore a little-known treasure in the city’s center: Miyagawa. Anne Berry tells us about when she had the most delicious tempura ever.... Read More
EATING WEEDS: HAVE WE FORGOTTEN THE JOYS OF SEASONAL HARVEST?
Supermarkets can be awfully uninspiring places for those in search of good food. The whole concept of goodness is watered down under blinking fluorescent lights, and inside flimsy plastic boxes. It’s not just the image of our industrial foodscape, but the reality of it. Anne Berry explores... Read More
PTJ’S THREE-WAY-EGG CHALLENGE
This week we'd like to give you a challenge to impress yourself with scrambled, poached, and boiled eggs. When done well, eggs are the most heavenly food on the planet. So how do your skills scratch up?... Read More
SERIOUS DRINKS: BAR GEN YAMAMOTO, TOKYO
Tokyo: Along the Toei Oedo metro line sits a discreet little place called Bar Gen Yamamoto. Picture a small space carved out of a 500-year-old Mizunara tree, seating only eight at a time. There is no music or gaudy bar décor, merely an ikebana flower arrangement near the door. The menu itself is limited to either a tasting of 4 or 6 cocktails and their philosophy, seems quite simple: to make really really good cocktails.... Read More
HOW TO TAKE TEA IN CANTON.
Yum Cha, a Cantonese brunch taken with tea, is a wonderful dance of flavours, textures, and steaming dishes at noon. This civilised and leisurely celebration of food and sharing, bring people together over an epic spread of carefully prepared dishes. For all you newbies, or those who aren't quite sure what they're missing out on, we show you how it all goes down... Read More
A DELICIOUS STORY OF RACHEL MCBRIDE AND THE BLUE STOVE – SERVED WITH PIE.
The Blue Stove; incredibly busy on a weekday morning thanks to mum's feeding their untameable children, business folk grabbing a slice of paradise before clocking in, and a lot of local Brooklynites in their tattooed, plaid shirts, ripped jeans camouflage. What strikes you on entry is the heavenly smell of baked vanilla, butter, and flour, mellowed out with an inkling of brewed coffee that Americans drink by the gallon. So what makes such an delicious institution tick? We talk to owner Rachel McBride about her tasty brain-baby.... Read More
YUM KAI DOW.
How to spruce up the humble fried egg, the Thai way. PTJ presents, 'Yum Kai Dow'. This is how its done.... Read More
A SMOOTHIE SCRUMPTIOUS ENOUGH TO EAT.
For the first brainstorm breakfast series run by our pals (re)vision society, we watched co-founder Stacy prepare some super delicious smoothie bowls. Here Stace shares her secrets to a good banana, pear, kale and mint smoothie bowl ... Read More
STIR-FRIED MASALA BITTER MELON
Give Lauren's very own recipe for a curried bitter melon dish inspired by her travels through South East Asia.... Read More
BRAINSTORMING OVER BREAKFAST / PTJ AND (RE)VISION SOCIETY DO MINDFULNESS
Last week in London we teamed up with our pals (re)vision society for a special event, a brainstorm breakfast to open discussion about issues of inefficiency and sustainability that need addressing in our different fields. This is how it went down, recipes and all.... Read More
WHY SALMON JUST CAN’T BE ON THE MENU ANYMORE.
We often forget that many beings in this Universe can't speak to defend themselves. So in this light, let's talk about the world's favourite fish, salmon, and how it became the pop-star of fish in the first place.... Read More
GAENG OM GAI.
In celebration of Thai New Year, I'm bringing some spicy goodness to your kitchen with this Herb-y Spicy Northeastern Thai chicken soup. It'll make you start dancing in your seat.... Read More
THE KIR ROYALE.
Enter scene, the Kir Royale, that classic French concoction. It's a sophisticated drink which makes for a perfect aperitif and is simple enough to make with your eyes closed. ... Read More
TAMAGO KAKE GOHAN [ JAPANESE RAW EGG RICE ]
Presenting to you, the ultimate Japanese way to eat the best quality, freshest eggs - raw. Although this dish may not be for the squeamish, it is a simple pleasure that shows off the purest ingredients.... Read More
NAM PRIK GAPI.
Nam prik gapi is almost a staple here in Thailand. It's super versatile and adds a punch to seasonal vegetables, rice, egg, fish, and many other goodies. Here we show you how to make our quick version!... Read More
TUB TIM GROB [ RUBIES IN COCONUT MILK ]
This Thai water chestnut dessert translates to ruby and boy are they a perfect festive dessert!... Read More
STEAMED EGGS WITH SOY SAUCE.
Steaming is a wonderful way to lock in goodness that your food has to offer. It's also going to ensure that flavour is locked in, given that you don't overcook your food in the steamer which is often why this method of cookery has had a bad rep in the past. We urge you to try your eggs in the morning steamed with a dash of soy sauce and perhaps some sesame oil drizzled on top. It's best when the egg is cooked to a perfect medium, where the yolk is firm on the outside and gooey in the middle. So here we have made a simple steaming guide for you to practise with - whether you have a steamer or just a regular saucepan!... Read More
KHAO YAM [ SOUTHERN THAI RICE SALAD ]
Khao yam is a Southern Thai dish that we think you need to get familiar with. It's a rice salad that you'll be able to throw in whichever seasonal vegetable that tickles your fancy! We've also included a vegan option for people like us who are concerned about the future of our oceans.... Read More
BURMESE FISH CURRY IN A SNAP.
We did a snapchat rendition of our super popular Burmese Curry recipe with some line caught horse mackerel. The recipe was taught to us at a side-of-the-road curry shop in Northern Myanmar and it goes something like this..... Read More
POULET A LA CITRONELLE.
Vietnamese home style cooking is the bomb. Not only will you make your neighbours jealous, but with this recipe for lemongrass chicken, you'll have an incredible dinner ready in under 30.... Read More
DUTCH PANCAKES.
You'll need this in your weekend breakfast repertoire. ... Read More
HOW TO TELEPORT TO THAILAND WITH MUSSELS.
We love the idea of eating sustainable seafood on the rocky beaches of Thailand, with crystal water gleaming back at your face. That's why we've come up with a recipe to teleport you to that very spot.... Read More
A TASTE OF HONG KONG / BY ANNE BERRY
Many of us have probably experienced the Proustian phenomenon at least once, an idea which proposes that your olfactory system has more power than any other sense to trigger memories. For some it’s a tea-soaked madeleine, for others maybe a thick chicken broth. This week on PTJ, we’ve found a few classic Hong Kong dishes and eateries so good they’ll transport you in time and space to their inception. This list is by no means definitive of what Hong Kong has to offer and instead curates a small taste of the city’s favorite dishes and the people behind them. ... Read More
NAM TOK NUA [ NORTH EASTERN THAI BEEF SALAD ]
Thai beef salad or 'nam tok nua' is our salute to Summer as we transition into a new season. Think perfect crusty steak that's still blushing pink in the middle, sliced into a herb-y tangy salad with the crunch of toasted rice. ... Read More
HOW TO MAKE A WILD CRUMBLE.
But do you like even crumble bro? [ We picked some wild blackberries and baked them into gooey deliciousness ]... Read More
YA MAKIN’ ME HUNGRY: 5 FOODCASTS YOU SHOULD GET FAMILIAR WITH
Whether you're aiming for the biennial world chef championship Bocuse d’Or, or just looking to boil some eggs, Rosie's got your be-hinds covered with her top 5 favourite food flavoured podcasts of the moment.... Read More
COCKTAIL ETIQUETTE FOR THE 21ST CENTURY WOMAN.
Nowadays we have more digital conversations than real ones and all those little rules about manners are super easy to slip the mind. You may say that formal decorum has become dated, but I’m here to tell you that doing things properly will serve you well in the long run. At the end of the day, etiquette is there to glue us all together, and will make working, living, eating, loving, and playing alongside one another easier.... Read More
HOW TO EAT RADISH, THE FRENCH WAY.
Baguette, meets salted butter, meets the humble salad radish. Don't knock it before you try it. Watch Ponytail make a mess of it, right hurrr.... Read More
GRANDMA’S POTATO SALAD.
Make potato salad like you were born to do it. Think new potatoes, creme fraiche, chives, mustard, salt, and pepper. Easy as pie.... Read More
5 FLASH DINNERS FOR LAZY COOKS.
We've done the legwork for you. Presenting 5 Ponytail 100% real deal Asian dinners that you'll have on the table before you can clap your hands 50 times and say GERONIMO!... Read More
OUR MUCH DELICIOUS GUIDE TO LANGUEDOC, SOUTH OF FRANCE
The following are our highlights and must do's in and amongst the region of Languedoc, that is very much overshadowed by the popular Aix en Provence, but definitely a bolder and wiser choice in our books. In this region we have extraordinary wines, olive oils, great French cookery, Medieval towns, archeological sites, swimmin' holes, specialty pate's, pies, and one of the best music festivals ever.... Read More
CHARRED PEACHES + ENDIVE / SALAD FOR PYROMANIACS
This episode of Tastiest Life Possible brings us to the South of France where the cicadas are buzzing and stone fruit like peaches are so good right now. Our super summer-y grilled salad is perfect for when you light up the barbecue, or can be done on the stove. It's a warm dish that goes really well with things like sausages or steak. Why not try experimenting with other seasonal fruit and vegetables for a kick? ... Read More
VOGUE LOUNGE SCHOOLS US ON THE OCEAN LYCHEE / MARTINI LIFE
We went to visit the Vogue lounge in Bangkok to learn some nifty drinks that are perfect for this summer. This is a refreshing pink mixture that is light and easy to drink with lychee and grapefruit juices, so watch out this bad boy packs a stealthy punch!... Read More
CHINESE GREEN BEAN SOUP WILL COOL YOUR SOUL.
TWANGY THAI POPCORN.
Welcome to the Ponytail Journal guide to making popcorn, only ours is spicy, twangy, and super delicious with a special Thai herb and spice mix... Read More
AMERICAN FRIED RICE.
A dish that came out of the Vietnam war when US Marine and Airforce troops kept base in Thailand, this tomato-y, bacon-y, fried chicken-y plate of goodness has remained a classic and rings home to a lot of folk today. Watch how to make it in a jiffy... Read More
BLACK STICKY RICE WITH MANGO AND COCONUT MILK
This is going to blow your weekend out of the water. Picture gooey black sticky rice, salted sweet coconut milk, and fresh mango pieces. 'Nuff said.... Read More
TROPICAL BIRCHER MUESLI. LIKE HOLIDAYS.
Last week on Instagram we snapped our tasty tropical take on Bircher muesli and were blown away with requests for the recipe. Well folks, here she is... Read More
RED CURRY FRIED RICE.
Watch how to make this super tasty and simple Thai magic... Read More
OFFALLY DELICIOUS. / TASTY THOUGHTS BY KIWI
Ponytail Pal Kiwi talks about a hometown specialty street food that's all about offal. We give it the Guangzhou thumbs up.... Read More
HOW TO FRY AN EGG, THAI STYLE
We show you how eggs are fried in the South East of Asia. Sooo... crispy... Read More
PTJ’S CRISPY BEER BATTERED WINGS
These tender and crispy chicken wings are marinated in Southern spices and herbed with Thai zingers like lemongrass and kaffir lime leaf before dunked into beer batter and fried golden. Simple snack food made luxurious.... Read More
THE PLUM JULEP.
Exploring the unseen world is something we love to do. It's that 'woah' moment you experience when two completely different flavours combine to make something totally new... Read More
TOM KHA GAI, THAI COCONUT + GALANGAL SOUP.
This is one of the most elegantly subtle and quickest Thai soups to make. It's packed with fragrant herbs like lemongrass and kaffir lime leaves while coconut milk gives a silky soft finish to the dish. You may use chicken or any preferred protein. Try this at home y'all !... Read More
PTJ’S CURRY GYOZA
I partnered up with Ponytail Pal Patty to bring you a fresh new flavour. These Masala gyoza are fried in a special way to ensure ultimate crispiness with a great curry taste !... Read More
THE BARN’S YUZU NEGRONI.
At The Barn in the ski village of Niseko, Northern Japan, classic cocktails are given a spin with local ingredients. PTJ presents their Negroni made with house infused Yuzu gin that has citrus-y super powers. Watch how it's done.... Read More
POTATOES ‘AU GRATIN’
This week I find myself in Northern Japan where it's kind of a magical place for produce.  The cold waters and sunny landscape bring an array of tasty things like super sweet corn, potatoes, my favourite milk in the world, great beers, the country's famous whiskies, scallops, oysters, and snow crab.... Read More
THE MEATY-POTATO-Y-DOUGHY FOOD OF FRANCE.

If you ever find yourself in the central region of France in an area called Creuse, named after its mighty river that permeates through the region, there are a few things you need to do while you’re here.  Firstly, it’s a trout fishing heaven, so for all you keen fly fishermen I recommend you pack your… Read More

BEEF GREEN CURRY WITH OKRA AND EGGPLANT.

  GET GOING!  DELICIOUSNESS AWAITS! P.S.  Find my quick smart recipe for GREEN CURRY PASTE here.

FLASH DANCE THAI GREEN CURRY PASTE.

There’s nothing to be afraid of when making your own curry paste.  To me, the best pastes are made by mortar and pestle because both chemically and emotionally food processors can’t compete with the fine work of our hands.  This recipe however is all about making things super speedy, so for what we lose from… Read More

THE BREAKFAST PINA COLADA.

Because tropical breakfast-ing is much delicious /

AVOCADO TOAST. BY KIWI.

Avocado toast is one of those foods in the high return, minimal effort category. It’s simple, quick, delicious and healthy AND it keeps me full for a whole morning (a rare feat since I usually need a snack by around 10:30). I wasn’t always a fan of avocado, I can’t remember exactly when I became… Read More

‘JOK MOO’, THAI PORK CONGEE

This dish is truly comfort food to me.  It stems from Chinese cooking, though Thais have adopted their own version of the dish.  Usually you will find this sold on the streets at the crack of dawn, and my fondest memory of eating it would be from when I was a little pumpkin, going to… Read More

HOW TO MAKE A CHINESE PORK BONE STOCK.

STOCK POT MAGIC HAPPENINGS /

LARB MOO, THAI ISAAN PORK SALAD.

This dish is mega fast to make.  It’s one of my go-to meals when I’ve had a long day and craving something light and warm without too much work.  As a kid, I wasn’t too fond of this dish, it was a little too wild in flavour for a youngster with a sensitive palate.  Though,… Read More

BANGKOK’S TWO MINUTE TEA BAR / A SPOT OF SWEET MIDDAY ROMANCIN’

I spend a lot of time in Bangkok, it’s one of my homes and somewhere I grew up.  This is a super fast growing city, I leave town for a month only to come back to a new mega mall popping up almost overnight.  The sad story is with such fast growth, the things I… Read More

BÒ BÚN, VIETNAMESE NOODLE SALAD THE WAY AUNTIE MAKES IT.

WATCH HOW TO MAKE AUNTIE FOOD /

PANDAN, BANANA, SEA SALT, AND COCONUT MORNINGS.

Welcome to PTJ’s #SEVENDAYSOFSMOOTHIES.  No I haven’t gone mad, it’s just that I’ve had to get last minute Wisdom tooth surgery and now I’m just on liquids for now.  I’m not one for detox diets or liquidising my meals into brown sludge, because I’m not preparing for the Victoria’s Secret show, nor am I a… Read More

KAI JIEW, THAI OMELETTE.

WATCH LAUREN BREAK THE EGG ‘N’ WOK GAME DOWN /

PTJ’S BANANA BOAT

Next weekend on the 10th and 11th of January, Ponytail Journal is throwing a banana party at our tasty stall at Made By Legacy flea market.  It’s my favourite bi-annual market in Bangkok, with all of the best vintage and food providors coming out to sell there wares in the most beautiful part of town…. Read More

PAD SEE EW GAI (THAI SOY SAUCE CHICKEN NOODLES)

HOW TO MAKE A MIDNIGHT/MIDDAY HAPPY FOOD MOMENT… BIG thank you to p’Bic and her aunt for showing me how to fry noodles the proper way.  I highly recommend going to their restaurant called Kua Kling + Pak Sod in Bangkok where they embrace home style Southern Thai cooking with the best ingredients. Kua Kling… Read More

PLOY SHOWS US HOW TO MAKE A LATTE (SHE HAS DOPE STYLE).

This is Ploy, she is a barista and roaster at Roots in Bangkok.  She is always hungry to learn and share what floats here boat, coffee.  Coffee culture in Thailand is starting to rocket and people are starting to really embrace coffee that is grown here.  This is something Ploy would like to see more… Read More

CURRY & RICE ETIQUETTE, MYANMAR.

My first visit to Myanmar happened a good ten years back when the country had just opened itself to a limited number of foreigners per year.  I went with my family and we did a very organised tour from south to north on a boat.  You heard a lot less french being spoken at sight… Read More

BURMESE CHICKEN CURRY.

THIS IS HOW YOU MAKE CURRY GOODNESS /

“MIANG KHAM” (TASTY LITTLE MORSELS)

WATCH HOW TO MAKE THE TASTIES /

THE P.T.J. SCOUT’S GUIDE TO THE BAKE SALE

Because COOKIE MONEY = CAMPING MONEY.  PTJ has you covered for your ultimate fund raising tool, the humble bake sale. There is strength in numbers, so just like a good little scout would do, recruit your pals!!! Make sure you include some classics like the all-time-favourite chocolate chip cookie, and here are some special PTJ… Read More

DID THE INTERNET RUIN MY FOOD?

I’m most definitely not the first person to point out that the internet has changed the way we interact with our real world.  In most cases, being better informed is a very good thing, like knowing if a foreign taxi is taking you on the scenic route or not (thank you google maps).  On the… Read More

THAI DUCK EGG SALAD (YUM KAI THOM)

WATCH HOW IT’S DONE /

THAI HOLY BASIL FRIED CHICKEN (GAI PAD GRAPAOW)

WATCH HOW TO MAKE IT IN 3 MINUTES WITH P.T.J.

THIS IS WHAT PESCARA TASTES LIKE / LU SCARICARELLE

To set the scene, the dark stained wooden cladded walls match the chairs and tables, dressed in white linen. Men in three piece suits and gel-combed hair ushered us to our table, the longest in the room. The scene was sort of plucked from an old mafia film, and the company I was in fit… Read More

A GUIDE TO SIMPLE BREAD MAKING: FOCACCIA

Once you begin making bread, you start a never ending journey to perfection.  If there’s one thing about bread making, it’s all about trial and error, because there are so many factors involved to make this iconic food.  Indeed, bread making can be the most frustrating and satisfying task in the world but at the… Read More

PUMPKIN IN SALTY SWEET COCONUT.

I’m seeing lots of pumpkins around.  In huge bins outside of supermarkets, decorating bars, and adorning cafes.  Who ever decided it was ‘a thing’ to carve faces into this beautifully bright winter squash and stick a candle into it’s newly hollowed centre is a genius in my books.  What’s there not to like about a… Read More

CLASSIC LAMINGTONS FILLED WITH JAM.

It’s my birthday today, and this year I thought I would change up the cake situation with some classic Aussie lamingtons.  For those of you who aren’t familiar with these furry looking morsels, they are something you must try if you ever find yourself down under, or just give them a try at home.  Picture,… Read More

MAGRET DE CANARD.

This dish tastes like Christmas.  I’m not saying that it’s only suitable for that festive time of the year, in fact I don’t think that was it’s purpose, but you will understand when you take your first bite of crispy, savoury, cinnamon-y, and forest berry goodness.  Don’t be afraid of this one, it’s just a… Read More

ZUCCHINI, CARDAMOM, OLIVE OIL, & SEA SALT CAKE.

This is a wild and wonderful cake that I came up with, inspired by the Dutch cardamom cake.  I love the idea of sweet and savoury, but actually all of the ingredients in this cake work sweetly together.  The fruitiness of the extra virgin olive oil always gives a luxurious silkiness to the cake, and… Read More

CHAPATI ETIQUETTE / THE PTJ GUIDE TO LITTLE INDIA

I know it can be a little daunting to rock up to a completely strange and new place to fit right in by instantly understanding the faux pas and customs of that culture.  That is where PTJ is here to help.  I know for even some locals, Little India in Singapore is a completely unknown… Read More

YELLOW STUFF / PTJ SHOWS YOU HOW

I’ve always had a fascination with natural dyeing processes, and it seems to be getting more and more popular which makes me really happy.  This DIY session goes perfectly with the Cross Flea Market this Thursday & Friday in Bangkok, where I’ll be selling PTJ hand-dyed bandanas and pocket squares.  Because I’m just that kinda… Read More

CHINESE FRIED RICE, STRIPPED-BARE.

With anything in life, to master something is to understand its foundation.  This is how I approach my ‘Tastiest Life Possible‘ food tube series, because I think everyone deserves to see how the basics are done.  They are the building blocks of a good cook, and good eating. This week I show you how to… Read More

PAD WOONSEN (STIR FRIED GLASS NOODLES)

Pad Woonsen (serves 1 hungry camper) You will need: 1 portion of glass noodles (bean thread noodles, try to buy the unbleached kind for your own good) a small bunch of baby Chinese kale (bok choy, choy sum, and spinach also works), washed, drained, and cut into 2″ pieces 2 free range eggs, beaten 2… Read More

TASTIEST LIFE POSSIBLE DOWN UNDER / BERTA

Berta is at the top of my ‘favourite restaurants in Sydney’ list.  I get their newsletters, just to dream about their weekly sagra nights (that celebrate one kind of produce in every dish of the night) at my laptop from wherever I am in the world.  They focus on cooking good italian cuisine with the wonderful… Read More

PTJ’S CLASSIC FRUIT SALAD.

This is my go-to tropical fruit salad that sometimes weirds people out a little, but never fails to impress.  It’s a dreamy marriage of coconut milk, sea salt, sweet papaya, and fresh mint.  What can I say? Everything just works! And don’t knock it before you try it! PTJ’s Classic Papaya Fruit Salad (serves 2… Read More

CREPES.

Sweet Crepes (makes about 8) You will need: 1 c plain organic flour 1 tbsp raw sugar pinch of salt 2 free range eggs, beaten 250ml milk butter for frying (I prefer butter over the classic way of using oil) sugar & lemon / jam / nutella / whatever you like to eat your crepes with… Read More

A BLUEBERRY GALETTE

I’m a lucky gal to be in the centre of France right bang in the middle of blueberry season.  I was taken to a local blueberry farm called Le Verger de Cessinas where we were given baskets to pick our share of their sweet, fragrant produce.  It was also an opportunity to taste a few varieties of… Read More

WILD BLACKBERRY CRUMBLE

On a hike through a pine forest in Gueret (in France’s central region), I couldn’t have missed the smell of fruit in the air.  It’s the canine in me that likes to sniff out tasty goodness where unexpected, and how could I possibly turn down a forest full of ripe blackberries??  (That would be madness!)  I return shortly… Read More

POULET YASSA

I’m giving you a little recipe for Poulet Yassa, a Sengalese slow cooked chicken that is a super rewarding dish that can be easily prepared over a camp fire.  It’s all the right savoury, tart, and (naturally) sweet from the onions and olives that star in the show, while the chicken never fails to satisfy.  It’s super tender,… Read More

HOW TO MAKE A POWER CUPPA JOE.

This is a recipe for a boundless amount of energy brought by one cup of coffee.  The first time I ever had this kind of good fat and caffeine induced energy serge, I probably had the most productive morning of my life.  It’s a Bulletproof coffee, but I don’t think brand Bulletproof actually came up… Read More

HOW I MAKE MY MORNING MUD (IN 1MIN)

This week on Ponytail Journal’s Tastiest Life Possible, you get a little peak into my morning routine: making coffee.  I like to use my Aeropress at home, which I find makes a really decent cuppa without breaking the bank.  These neat little inventions are relatively cheap to buy, and all you need is 5 mins… Read More

A CREAMY, DREAMY AVOCADO SMOOTHIE.

My mum used to make this shake for me as a kid, probably because I was scrawny little thing who would pick tree-climbing or playing soccer with the boys (even at the risk of catching kooties), over sitting pretty.  I wanna clear avocado’s name, as it’s been given a bad wrap as a fatty fruit… Read More

MAPLE OATMEAL WITH TOASTED PECANS & SEA SALT.

Sometimes life calls for a little R&R, even if it’s a Thursday morning and you’re just staying in bed for half an hour longer.  This usually happens when I’ve been going non-stop on a ten day work bender, and still don’t see much light at the end of the tunnel.  The way to keep a spring… Read More

FINGER LICKIN’ FRENCH TOAST.

After drowning in a pool of bread off-cuts after my GOODNESS POP-UP sandwich stall this weekend, I had to think on my toes about how I was going to use my cargo load of carbo-surplus.  Bread crumbs were crumbed, crispy bits were sprinkled onto pastas, bread pudding was made and sent off to pals, heck… Read More

THE PTJ GUIDE TO RUNNING YOUR OWN SANDWICH STALL.

This weekend I threw together a little Ponytail Journal ‘Goodness Pop-Up’ stand at Made By Legacy flea market, my favourite bi-annual flea in Bangkok.  The star of the show was my Goodness Sandwich, something that I thought was an appropriate candidate to represent Ponytail Journal in food form because it is an incarnation of ‘East-meets-West’, while referencing… Read More

UNCOMPLICATED POACHED EGGS.

A lot of people tell me they’re scared of poaching eggs and prefer to use egg poaching contraptions, instead of doing it old-school (mind you, these egg poachers are usually made of plastic so I can’t imagine what kind of chemical nasties are leaching into your eggs). In the past I gave you guys a… Read More

CHINESE BBQ PORK, ROCKET, PARMESAN, AND BALSAMIC VINAIGRETTE IN BREAD.

This is the most unexpectedly tasty sandwich I’ve ever come across in my life (so far).  I was introduced to this Chinese BBQ Pork (a.k.a Char Siu) / Rocket / Parmesan / Balsimico / Olive Oil / Sea Salt / Bread combo as a youngster by a friend who makes me look like a lazy… Read More

PEARS ‘N CHOCOLATE FOR BREAKFAST

I believe that things won’t progress without feedback.  This has been the case with every single one of my Ponytail Journal endeavours, and I will never say that anything is perfect… There is always room for improvement.  Episode two of PTJ’s Tastiest Life Possible is a tiny step closer to me achieving 4D goodness, thanks… Read More

SPINACH COOKED IN BACON FAT WITH CRISPY SPECK

Here’s a little simple Sunday brunch-spiration for y’all.  As of a couple weeks ago, I spend my Sundays shooting new episodes of Ponytail Journal’s Tastiest Life Possible on YouTube, so these are the days I need a quick and satisfying breakfast to keep me going… ‘Especially with the amount of takes I go through as… Read More

KILLER SCRAMBLED EGGS.

Behold!  I explore the fourth dimension with my VERY FIRST episode of Ponytail Journal’s ‘Tastiest Life Possible’!  I am so, so excited to share with y’all my favourite recipes, tips, and thoughts about cooking and eating with this new channel.  I’ve started the series by showing you the ropes with some true basics, which will be… Read More

GIRL ON FILM / A TASTY TEASER TO MY NEW COOKING CHANNEL!

So finally I’ve mustered up the courage to start my very own cooking channel on YouTube.  Here before you is a little teaser for Ponytail Journal’s ‘Tastiest Life Possible’, an endeavour that has so far lead me to experience a whirlwind of emotion (mainly anxiety with a dash of stunned-deer).  I had never thought about going down… Read More

A JET LAGGED BRAIN THAT’S STILL IN PARIS / BURGER DREAMS FROM PNY

Im not going to sugar coat the fact that I’m still jet lagged almost a week after I returned to Bangkok.  It doesn’t really bother me though, as I mentioned in my ‘Productivity’ post, I am the most useful when my brain is feeling awake and alert.  This means that lately my writing and scheming has… Read More

SIMPLE YET COMPLEX DELICIOUSNESS / LA MAISON DU CHOU

This goes just nicely with my personal goal to live the funnest (and tastiest) life possible.  Our Universe is an open book and our job as people is to explore it, experience it, and share its goodness with others. Goodness itself hides in and amongst the most unexpected places.  It comes in many forms, and… Read More

SIMPLE ARTICHOKES (HOW TO COOK ‘EM)

I couldn’t resist buying this T-Rex from the produce markets today.  As a kid I was lucky enough to have the most delicious artichokes cooked by my half sister’s Italian nonna.  She would either boil them and serve it with what ever dip the season brought, or she would bake them with a bread crumb… Read More

FIELD WORK / PURE BUTTER CROISSANTS FROM THE LOCAL BOULANGERIE

In France, morning baked goods are meant to be bought fresh and eaten ASAP from when you leave the store.  The lifespan of bakery items are quite short, especially when you’re talking about things like baguette (which apparently has a lifespan of 6hrs) and Viennoiserie.  So the thought of waking up super early to treck across Paris… Read More

ON THE QUEST FOR TASTIEST LIFE POSSIBLE / L’ECLAIR DE GENIE, PARIS.

On my quest for the best eclair in Paris, I take myself to the super famous L’Eclair de Genie.  It’s a Sunday so everything is shut except for felafel joints, Japanese restaurants, Chinatown, and this wonderful place.  Stepping into the store, your eyes are greeted with the colourful cigar shaped goodies that are lined up… Read More

SUGO DI SALSICCIA E POMODORO (SIMPLE SAUSAGE & TOMATO SAUCE)

This recipe is for when your stomach is grumbling at you to make tasty food QUICK-STAT.  I always have tinned plum tomatoes handy in my pantry, this with some garlic and olive oil is the backbone of many delicious tomato based sauces that can make anyone happy.  This super simple sauce can be tossed into… Read More

FIELD WORK / GLUTEN FREE PATISSERIE AT HELMUT NEWCAKE, PARIS

A dream come true for me is walking into a bakery where I can stuff my face with delicious baked goods and not have to worry about the consequential wheat-y stomach ache that follows.  These dreams have come true in Paris.  More and more gluten free (sans gluten as the French call it) patisseries are… Read More

QUICHE LORRAINE.

So… I went to a pretty epic cheese shop called La Ferme Saint Hubert, on Rue Rochechouart in the 9th arrondissement in Paris.  Amongst all of the delicious looking hard, soft, raw, pasteurised, mouldy, and waxy cheeses on offer, you can also get your cultured French butters, curds, and creams which are also irresistible when you’re… Read More

ON MY PARISIAN WINDOWSILL / 10 BREAKFASTS FROM THE PTJ CUISINE PARISIENNE

My kitchen here in Paris is about the size of a laundry board cupboard so it has forced me to be a super neat, super cautious cook when preparing things (things are piled on top of each other!)  Having one hotplate and a small toaster oven, I’m having lots of fun getting nifty with what… Read More

7 TASTY BREAKFAST IDEAS FOR THE WEEK / TASTIEST LIFE POSSIBLE

Let me help you with the humdrum task of deciding what to have for breakfast each day.  I give you a fully PTJ style meal plan to get you through the week.  You will be nourishing your bodies with so much goodness that by the end of the seven days you will feel energised enough to handle… Read More

PESTO, GREEN BEANS, NEW POTATOES, FRIED EGG, AND CABBAGE SLAW WITH PECORINO

I’m emptying out my fridge this weekend before I go to Paris on Monday.  This morning was the perfect example of PTJ NIFTY & THRIFTY.  I had some boiled new potatoes and green beans in the fridge that I tossed with some basil pesto that is a constant force in my kitchen.  This went straight… Read More

ROLLED RICE PORRIDGE W FRESH LOCAL PEACHES.

Ive had a pretty busy schedule as of late so yesterday morning I decided to slow things down by making some porridge and watching Veep in bed.  The old me would have felt incredibly guilty for doing this, but current me says that without these sort of moments we would all turn into suicidal maniacs…. Read More

A SIMPLE TOMATO & BASIL PASTA

So since I have been on the road, Bangkok has transitioned into the rainy season where it buckets down once a day at the same hour, for about an hour or two.  Pretty reliable huh?  In the mean time, my basil and aloe vera plants have evolved from cute and innocent to overgrown and monstrous!… Read More

THAT SYDNEY FOOD GAME (SURRY HILLS) / TASTIEST LIFE POSSIBLE

A few days ago I posted a tweet about Sydney being at the top of my food-destination list in the world.  I really mean it!  Being on the road a lot, I wouldn’t say I am as much of an expert as say food & marketing guru Melissa Leong of Fooderati, but I will say… Read More

TAKE AWAY / STOCKING UP DOWN UNDER

Here are items that were on my ‘To Bring Home’ shopping list that filled my suitcase that already looked like an overstuffed turkey.  Go figure. Grants herbal toothpaste / no nasties Vegemite in a tube / for travellers? Coconut flour / (In my tight schedule could only get the American brand, shame… but I use it… Read More

QUINCE & CITRUS FRUIT MARMALADE.

To continue from yesterday’s delicious Honey Roasted Quince recipe, here is a marmalade recipe that uses all the fruit trimmings that would usually be thrown away in the preparation process.  ‘Because I’m just that nifty kinda gal.  Jamming is a technique that isn’t something to be too afraid of either.  It just needs a few… Read More

HONEY ROASTED QUINCE.

I feel like I’m channelling Maggie Beer whenever I cook with quinces or verjuice.  Today I’m making a super quick, simple, and easy quince recipe that anyone can make.  I think people get put off cooking with quince because it is a big and scary looking lumps of yellow that mostly gets stewed for hours… Read More

XXX PLUMP BUNS FOR EASTER MORNING

Who says you can only eat my PLUMP BUNS WITH CROSSES ON THEM (A.K.A Hot Cross Buns) toasted with butter? (NB: This is a very delicious way to have them). Play a game of mix ‘n’ match tomorrow morning…  Experiment with seasonal fruit, cheese / curd / yoghurt, nuts, seeds, spices, honey / maple syrup,… Read More

PLUMP BUNS WITH CROSSES (HOT X BUNS)

No lies, I follow the Gourmet Traveller Recipe for this one.  It has treated me well in the past and all that seems to need improvement is my decision making when figuring out what formation my buns will take each year.  This time it’s flower clusters:  one glazed, one dusted.  Depending if you are Hot… Read More

RICE FLOUR PANCAKES THAT TASTE LIKE FLUFFY GOODNESS

If you follow @ponytailjournal or @ptjbreakfast on Instagram, you would see that I do like a pancake or two in my life.  Who doesn’t am I right??  Pancakes are like breakfast dessert, and what makes life even better is when you don’t have to feel heavy and sluggish after polishing off a triple stack.  No… Read More

AN APPLE PIE SMOOTHIE.

Mind trickery is one of my favourite games to play, and also one of my favourite games to watch others play too.  It’s super easy to do this with really familiar flavours like carrot cake, apple pie, cheese cake, etc. and when deconstructed and reconstructed into it’s new form, the sensation we get from experiencing… Read More

ARMS, YOYOGI PARK / PTJ BURGER DIARIES

Arms Burger is a puppy-friendly joint tucked in a side street near Yoyogi park.  Sounds good already?  Expect friendly staff, expect a queue on a sunny day, expect thick cut wedges, and generous portions.  This is what you get at Arms, a no frills burger joint that also make epic diner-style weekend brunches and pretty… Read More

CHILLI PASTE & GINGER NOODLES.

Chilli Paste & Ginger Noodles You will need: A handful of rice noodles (thickness to your preference but here i use a 1cm flat noodle, enough for 1 person) 1 tsp chilli paste of your choice (I buy mine from the wet market here in Bangkok but you can also use a pre-made red curry… Read More

FALAFEL GAME… KUUMBA! / PTJ TOKYO EATS

Good falafel is so precious.  It needs to be crispy and golden on the outside, yet light and moist on the inside.  When you get really good fresh falafel it’s bright green when you break it open, and that’s how you know you’re eating something that has been laboriously prepared in-house (usually that morning if… Read More

MAMA’S DONUT GAME, SHIMOKITAZAWA / PTJ TOKYO EATS

Im sharing a little secret with you, my favourite donuts in Tokyo.  To set the scene it’s dark and cold out, I’ve been on my feet all day, and the sweet smell of freshly made donuts fill the air.  This moment reminds me of those old Warner Brothers’ cartoons where the main character is suddenly… Read More

A CLASSIC FLOURLESS CHOCOLATE CAKE.

This is something I have been making for years, and it pleases me to make and serve to people time after time.  There is also nothing more satisfying about eating something decadently chocolatey without feeling like a big lump of dough afterwards.  This cake is just that.  I give you my classic flourless chocolate cake… Read More

PTJ ALPINO / WINTER DINING / LABRADORA, KUTCHAN

Sharing culture.  To me a good apres-ski always involves good people, good food, and good firewater.  The Japanese sure know how to do this well with such a strong Izakaya game that is such a big part of day to day life.  Small tasty dishes compliment big pitchers of nama beeru (fresh beer / tap… Read More

BREAKFAST BANANA-MAPLE RICE PUDDING

My favourite time of the day is morning.  Up in Northern Japan, mornings are clear, full of light and give you a feeling of freshness.  Waking up to a white landscape makes me excited for the day, no matter how foul the weather may be, as long as I have a good breakfast in me…. Read More

NOTES ON FOLLOWING THE NOSE & THE STOMACH / TO MARKET IN PARIS.

I think in a past life I must have been a Beagle.  My love for sniffing out treasure has been with me since I can remember, and usually my nose leads me to goodness (or somewhere nearby, and that’s where the hunting begins!)  To me, a trip somewhere is not right until I can experience… Read More

POACHED EGG SALAD WITH WHITE ASPARAGUS & CRISPY BACON

A Recipe for a Good Morning:  Start off by brewing a cup of coffee or boiling the kettle for a morning cuppa.  Turn on your favourite morning music (mine changes depending on weather and mood).  Look out the window for a second and observe the stillness that this time of the day brings.  Start to… Read More

PTJ QUATTRO FORMAGGI TOURS / ISTANBUL / DINING, DINER STYLE.

There is something about a simple diner that is always so appealing to me.  Im always drawn to simple, tasty food, with no frills (although paper doilies and continental parsley garnishes do pop up in places like these).  This joint happened to be right around the corner from the little guest house I was staying… Read More

PTJ QUATTRO FORMAGGI TOURS / ISTANBUL / TURKISH TEA ETIQUETTE

Taking tea.  Something we do all over the world, yet there are subtle differences when it comes to making it and drinking it.  Being offered tea is an experience not to be missed or turned down, no matter where you are or what mood you are in.  It is the in-between space that can sometimes… Read More

PTJ QUATTRO FORMAGGI TOURS / ISTANBUL / KEBAB ETIQUETTE

What is a trip to Istanbul without a kebab?  Like a dog without his bone.  Welcome to PTJ kebab etiquette, a step by step tour of how to dress up some rotisserie meat and roll it in some bread for the ultimate snack.  The Turkish sure know what they’re doing when it comes to doner… Read More

APPLE, CINNAMON, AND KAFFIR LIME MUFFINS

Yikes!  It’s sunday, people are coming over in an hour, and I have nothing for afternoon tea!  These muffins aren’t grain free like a lot of my recipes but they’re quick, easy, and kaffir lime leaves are a really interesting partner to those high school sweethearts apple & cinnamon. I got the idea for this… Read More

PTJ QUATTRO FORMAGGI TOURS / ROMA / TIRAMISU DI POMPI

If you are a fan of tiramisu, do yourself a favour and drop by Bar Pompi if you ever make your way to Rome.  What an institution, what dessert legacy, what light and creamy goodness!  I’m not going to try to convince you that this tiramisu will convert tiramisu-haters into marscapone fiends, nor will I… Read More

PTJ QUATTRO FORMAGGI TOURS / ROMA / BISCOTTIFICIO ARTIGIANO INNOCENTI

Jump to Roma on my most recent ‘PTJ Quattro Formaggi’ tasting tour.  Tucked away in a quiet alleyway in Trastevere where an old man sits out the front of his house offering passers-by his perfect looking fruit, is Biscottificio Artigiano Innocenti. Unassuming and understated, the store radiates a sense of warmth (even in the middle… Read More

A TWISTED LIME MERINGUE TART

This is my version of the classic lemon meringue tart.  Since I love all things tropical, I have given this dessert it’s own tropical spirit, with a cashew nut crust and a lime juice curd that has the fragrance of kaffir lime.  You can’t go wrong with this:  with a bit of practice you’ll learn… Read More

PTJ QUATTRO FORMAGGI TOURS / LE BOUILLON CHARTIER, PARIS.

Somehow a trip to Paris wouldn’t be complete without a meal at Chartier.  What an institution.  It’s super classic, a little cheesy, and kinda local all at the same time.  Yeah I know, these three things are like opposing points of a food triangle, but somehow these sensations co-exist under the one Mansard roof.  You… Read More

WONKA OLD BANGKOK / PART TWO: THE GASTRONOMIC TOUR

The food at Wonka Old Bangkok speaks the same passionate language that it’s home speaks.  The romance translates from the walls to the eclectic menu that has a strong Americana aesthetic, with some Japanese, Vietnamese and Thai influence (some on purpose, some more intuitively.)  Cooked by mama of the house, the food here feels nostalgic… Read More

PTJ QUATTRO FORMAGGI TOURS / GHOSTGATE PAD THAI

Pad Thai is actually a fairly modern dish in the scheme of Thai history.  It was came out of a competition in the 50’s to create a national dish for Siam.  Turns out the combination of rice noodles, egg, prawns, spring onions, tofu, dried shrimp, coriander, chilli, peanuts, bean sprouts, and a flavouring paste tastes… Read More

OATMEAL HOTCAKES.

Happy New Year!  I’ve been hiding away in a little beachside spot, enjoying this short space of time where I have no obligations and no schedule whatsoever.  These pockets of ‘me-time’ are so valuable.  It has given me a breath of fresh air, and the opportunity to work on a few things mentioned in my… Read More

ANTI-INFLAMMATORY PAPAYA SHAKE

I just had wisdom tooth surgery (owie!)  So, since I can’t really eat hard food, I’ve been going wild with the endless possibilities of smoothie recipes.  Like any exercise of trial and error, it’s hit and miss but you’re lucky you have me as test dummy so that I can share the really delicious combos… Read More

CLASSIC PIES, MEAT OR VEG.

My family have never been one for tradition, so I’ve always been interested in how super-traditional families celebrate this yearly eating-and-present-exchanging marathon.  Butttt… It’s convenient that my clan don’t know the do’s and don’ts of conventional Christmas-ing because this year is the first year in a long while that I will be spending it with… Read More

POLPETTE AL SUGO IN BREAD

This is sandwich royalty.  The meatball sandwich is not for the faint hearted, and will surely satisfy the hungriest of hungry.  I thought that this would be a really great boxing day lunch with family or friends.  It’s relatively easy to make, and the assembly can be really fun, especially when there are little munchkins… Read More

PTJ BREAKFAST-PIRATION / POPEYE PLAYS FRISBEE

Pomelo / Strawberries / Loving Earth Raw Cocoa Nibs / Fresh Coconut Milk / Single Origin Thai High Venture Coffee, brewed in an Aeropress for 4mins.

RICE GRAINS FROM HER GRANDMA’S, GRANDMA’S, GRANDMA.

I must be luckiest city girl in the world to be given the last bag of heirloom Hmong rice from my friend’s family rice crop from the north of Thailand.  She explained to me that these rice seeds have been used for generations.  She is a blue Hmong.  In Hmong culture, people wear specific colours… Read More

#PTJBREAKFAST / A MONTH IN THE TROPICS

I give you, 31 days of breakfasts in Bangkok.  If you follow my instagram page, you will know that breakfast is definitely my absolute-favourite meal of the day.  It has become a habit of mine to shoot my daily fix to show the world what I munch on each morning.  Looking through my archive, two… Read More

DESSERT ETIQUETTE / CHINATOWN

Chinatown is one of my favourite places to wander at night in Bangkok.  It’s noisy, crowded, a little stinky at times, but boy is it fun!  And the food!  There are street food stalls that have been doing the same specialties for generations, and of course with heirloom recipes, shortcuts are out of the question…. Read More

CAVE MAN CHOCOLATE, AND SOUR CREAM CARAMEL FUDGE BROWNIES

On the day of my birthday I was shooting a beauty editorial for Cheeze Magazine.  How could I go empty handed!  Chocolate brownies were made for sharing, and what a suitable day to share the love.  I got this recipe from Nigella Lawson, who is in my eyes, is our modern answer to Betty Crocker…. Read More

FLOURLESS WHITE CHOCOLATE & BURNT ORANGE CAKE

What a year! It’s my birthday again already??  Somebody explained to me the idea that time speeds up exponentially as we grow older.  It feels realer and realer as i get older.  From age 1 to 2, our age doubles all in a year, but as we get older, the space-time jump shortens, i.e  when… Read More

BANGKOK CHOW / TOM YUM NOODLES / PTJ NOODLE ETIQUETTE

In Thailand, it’s pretty much hot all year round.  It seems illogical that the food here is so damn spicy, but I have come to understand that sweating it out is so much fun.  Meals here are prepared so that they are a flavoursome punch-in-the-face, and energy efficient to cook.  This means that there are… Read More

THROW-BACK SPINACH DIP & CRUDITES

I can be really nostalgic at times, especially when my birthday is coming up soon!  With Good Food Month happening and my Betty-Crocker-inspired entry to the Sydney Morning Herald Shoot The Chef being chosen as a finalist, I’ve been inspired by an era where dinner parties and suburban home dining was in its prime. This… Read More

CHICKEN RICE, MY FAVOURITE WAY.

Chicken rice equals comfort food.  This dish has been a staple meal for me from early childhood.  Whether it was for breakfast, lunch, dinner, late night supper, or a cheering meal when sick, it satisfies without fail.  There are so many different ways of making and serving chicken rice but my favourite is the Thai-Chinese… Read More

BUFFALO OSSO BUCO.

I managed to get my hands on some buffalo osso buco with generous looking marrow bones and wonderfully dark meat.  There are very few buffalo farms in Australia, and most of them are dairy farms, so when I saw the Ausbuff Stuff stand at Eveleigh farmers markets on an early saturday morning, I bagged a… Read More

PERFECT POACHED EGGS

A lot of people leave poaching eggs to restaurants or strange plastic poaching contraptions to get right, but I say fear not!  They really aren’t so hard to master!  There so many methods of poaching  my eggs like making a whirl pool in a huge pot of water, or wrapping them in glad wrap (and… Read More

D.I.Y. MAYONNAISE

My recipe for home made mayo is really good for you.  Pastured eggs are definitely a superfood to me.  Eggs that come from chickens that are free to roam and forage through the grass are enriched with goodness from both the sun and the soil.  In the past, egg yolks were put into the ‘high… Read More

PERFECT SCRAMBLED EGGS

Free range eggs are a staple in my diet.  This is why I made a big effort to get my egg-cooking methods perfected.  When we’re talking ‘scrambed’, I think the worst thing people do is cook them to death so that the egg becomes crumbly, tough, and tonnes of liquid seeps out from underneath (yuck!)… Read More

HONEY & VANILLA CAKE WITH A RASPBERRY WHITE CHOCOLATE GANACHE

I have started to grasp the un-starched collar of grain-free baking.  Baking can be really fickle, so I think that having more baking experience under your belt will really help wrap your head around its principles.  What makes grain free baking so difficult to nail, is the lack of gluten, which is why gluten free… Read More

AUNTIE YONG HEE’S KOREAN BEEF SOUP

I spotted some really nice looking beef bones at the farmers’ markets this weekend so I bought them to make stock.  When it comes to meat, always choose to buy free range, pastured animals who live on an all natural diet of grass.  This is so much better for the welfare of the animal, and… Read More

CAVE MAN VANILLA & COCOA NIB MUFFINS

Recently I have been incorporating coconut products into my diet in big ways.  Coconuts are full of goodness, and from that goodness comes a myriad of health benefits.  For a good part of this year, I have been on a diet rich in good fats, protein and green vegetables which has done amazing things for… Read More

MADRAS CURRIED KALE WITH RUNNY EGGS.

This is a really delicious one-pan-wonder that makes a great breakfast, brunch, or lunch (heck, it would even work as dinner!)  Eating a hot meal, in the pan, during the middle of winter just seems so right to me.  The recipe also works if you replace the Madras curry powder with a combination of your… Read More

CAVE MAN COCONUT & ALMOND MEAL PANCAKES

I cannot remember the last time I had pancakes for breakfast.  My diet and work mean that the floury, wheaty, and sugary stacks of deliciousness aren’t the best food choice for me.  In the past I have also tried other healthy versions which just never hit the spot for me.  They were a sorely missed… Read More

LEEK JAM MAKES EVERYTHING TASTE YUMMIER.

Every night up at Crescent Head we managed to pull in enough fish to feed all eight of us for dinner.  It feels so special to be able to catch and cook your own meal, especially when you can share it amongst friends.  Bream, whiting, and mullet were on the nightly menu, so we would… Read More

KALE, SPINACH, AND EGGS, WITH PARSLEY, RICOTTA SALATA, AND ALMOND PESTO.

Here is my go-to winter salad.  I love the taste of raw kale, and what a bonus that it’s super good for you!  In the colder months I often like to buy kale because it lasts so much longer than salad vegetables do, and looks really great in a glass of water in the kitchen…. Read More

TO MARKET, TO MARKET / OBSESSIVE BACON & EGG ROLLS.

Let me start by introducing to you my number one bacon & egg roll in Sydney.  Two eggs, cooked until just done, with the yolks slightly broken so that you get a little yolk and a little white in every mouthful, and bacon that is thinly sliced, smokey, and crispy on the edges with the… Read More

CELEBRATING QUINCE AT BERTA

Berta is definitely in my list of top restaurants in Sydney, and every time I’m in town I look forward to experiencing their cuisine.  A close focus on produce is what makes Berta so special to me and having such incredible produce in Oz makes eating such a pleasure!  Every Wednesday night Berta celebrates a… Read More

‘IT’S COLD OUTSIDE!’ LEMONY STEWED RHUBARB

I didn’t really grow up with rhubarb, in fact I think my first encounter with the poisonous-leaved plant was in my teens.  Nevertheless, it’s super yummy stewed and eaten with cream or yoghurt for breakfast.  I have a belief that being the first meal of the day, breakfast should be the most delicious and most… Read More

FLATHEAD, ‘TOM KHA’ STYLE.

The name for this Thai soup literally translates to ‘boiled galangal’ because us Thais name most of our soups with the verb ‘to boil’.  This dish is most popularly made using chicken, but as with many Thai dishes the starring protein varies according to availability and geography.  I was unsuccessful fishing the other day but… Read More

HOW TO BBQ YOUR JUST-CAUGHT FISH

From net to pan, this is a super quick and very delicious way to have your catch.  I shared this with two friends and there was plenty to go around.  The fat from the grass fed butter will give you a melt-in-your-mouth feel with the soft, delicate fish.  You can use other citrus fruits for… Read More

CHERRY TOMATO AND REGGIANO PASTA

I have been making this pasta for many years now, and it is still one of my favourites.  As a child, I was that strange kid who couldn’t eat the food on my plate unless each component was separated from each other (unlike my sister who liked her food as one homogenous blob).  This dish… Read More

A ZUCCHINI, MINT, SUGAR SNAP, AND ROASTED CORN SALAD

I love ribboned zucchini salads.  Zucchini is the perfect vegetable to add texture a dish without adding any distracting flavours.  At home I like to toss strands with a simple lemon & olive oil dressing.  I will usually add fresh herbs and other vegetables according to what’s in season at the time.  This particular version… Read More

A CHOCOLATE ADDICT’S NOTES ON THE BEST CHOCOLATE SHOP IN THE WORLD

Ask any of my friends and they’d be able to confirm to you that I am a lover of good chocolate.  So it is my duty to share with you my number-one chocolate store in the whole wide world:  Mast Brothers Chocolate.  Their Brooklyn store permeates the scent of roasting cocoa beans, so strong that… Read More