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 s...
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...
THAI DUCK EGG SALAD (YUM KAI THOM)
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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...
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...
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 decide...
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 t...
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 thin...
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 savour...
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 t...