The Congee Diaspora
Congee is eaten all across Asia but it’s known by many different names and in many different forms.
Different Durians
The world’s most controversial fruit come in a whole bunch of different varieties. These different durians have their own distinct characteristics and flavours, just like apples! Take a look at the different types here!
What’s the Difference between Thai Red, Yellow & Green Curry?
Learn more about the Thai cuisine's iconic colourful curries as we explain the difference between the flavours and ingredients of red, yellow and green curries.
Top Reasons Why Australians Love Vietnamese Food
In just four decades, Vietnamese cuisine has become an integral part of Australia’s food scene.
La Mien in China
La Mien, when translated to English stands for La “to pull” and Mien “noodle”. It is a type of handmade or hand-pulled Chinese noodle.
The Great Pho Debate: Northern Versus Southern Pho
One of the national dishes of Vietnam, Pho rice noodle soup has captured the fascination of food lovers around the world. Read about the history of Vietnamese Pho, then learn the difference between Pho from the North and South of Vietnam.
Onsen Tamago: Hot Spring Eggs
Originally cooked in Japan’s hot springs (or onsen), these are the ultimate slow poached eggs.
Top Reasons Why Chinese Food is Popular in Australia
Chinese is our most popular cuisine to dine out on. Here’s why.
Japanese Art of Mochi Making
Mochi is a Japanese sticky rice cake, traditionally eaten around Lunar New Year and is made from mochiko (sweet rice flour) which is used both in savoury and sweet dishes.
5 Reasons Why Malaysian Food is this Year’s Hottest Culinary Trend
Discover why Malaysian food is the hottest culinary trend in Australia, including Malaysian recipes, authentic Malaysian ingredients, modern Malaysian restaurants in Australia and the best Malaysian street food.
Food for Thought: Shocking Stats and It All Adds Up!
A phenomenal amount of food is wasted by the average Australian household. It is high time we take a close look at our own behaviour in the kitchen and our relationship with food.