Tales from the Kitchen #2: Plating Techniques

This week, we’ve continued the excessive cooking at ATOTB Kitchen HQ with a big focus on plating, presentation, and styling. It has been a challenging transition for me, as the style of cooking I am more acquainted with is more rustic in presentation. Though Asian food revolves around textures, big flavour profiles, and colour, the culturalContinue reading “Tales from the Kitchen #2: Plating Techniques”

ATOTB Kitchen Update: September Recipes

We’ve had a few crazy busy weeks of recipe development here at A Tale of Two Bougies Kitchen HQ. This past week has seen us committing to stepping outside our usual (very Asian-themed) box, and playing with flavours and techniques that are a little more unfamiliar and less frequently used in our kitchen. We’ve alsoContinue reading “ATOTB Kitchen Update: September Recipes”

FORBIDDEN FRUIT: BAKED APPLE, SPICED BRÛLÉE CUSTARD + OLIVE OIL CRUMBLE

BAKED APPLE, SPICED BRÛLÉE CUSTARD + OLIVE OIL CRUMBLE RECIPE

AR-RIB-A! CRUNCHY SPICED CHICKEN RIBS + SMOKED PAPRIKA AIOLI

It’s nearing that time of year again, when sports are a thing. Like, there are televised finals and stuff. I guess sports are always a thing, but the only sportsgame i’m really familiar with is competitive eating. YEAH, SPORTS! Either way, these ribs are rib-ticklingly good while spectating or competitively participating, or even without any associationContinue reading “AR-RIB-A! CRUNCHY SPICED CHICKEN RIBS + SMOKED PAPRIKA AIOLI”

Pandan Chiffon Cake + Kaya (Coconut Jam) Lamingtons

Posted by Dani (@dani_sunario), Melbourne. Photography by Michael Allen Photography (@michael_allen_rodriguez). ‘STRAYA. MULTICULTURALISM. PARTY. CAKE. MULTICULTURAL PARTY CAKE. Chiffon cake recipe adapted from Poh Ling Yeow’s ‘Poh’s Kitchen’. Kaya Jam recipe adapted from Billy Law’s ‘A Table for Two’. Pandan Chiffon Cake + Kaya (Coconut Jam) Lamingtons Makes 25 For the Cake: 10 egg whitesContinue reading “Pandan Chiffon Cake + Kaya (Coconut Jam) Lamingtons”

Blue Jasmine: Blueberry + Jasmine Tea Creme Tart

Posted by Dani (@dani_sunario), Melbourne. Photography by Michael Allen Photography (@michael_allen_rodriguez). It’s summer. As in, stupidly hot Melbourne summer. Last week was all rainy and humid, and this week we’re back to being all sunny and stifling. It’s disgusting and gross and the weather just really needs to make up it’s mind. The best thingContinue reading “Blue Jasmine: Blueberry + Jasmine Tea Creme Tart”

They see me rollin’, they hatin’: Chorizo + Bacon Sausage Rolls with Fennel + Pomegranate Jam

Posted by Dani (@dani_sunario), Melbourne. Because sausage puns are the absolute wurst, i’m going to quit before I get on a roll and all you readers start hatin’. Here, have a video of a kitten riding a turtle instead: Sausage rolls are one of those quintessentially Australian things. I associate them with the frozen foodContinue reading “They see me rollin’, they hatin’: Chorizo + Bacon Sausage Rolls with Fennel + Pomegranate Jam”

Don’t go bacon my heart: Bacon + Macadamia Brittle

Posted by Dani (@dani_sunario), Melbourne. This brittle is bacon my heart. It will probably also give me diabetes, but I still want to wife it so hard. Look at that glistening bacon. It’s so beautiful, I could cry. Most recipes for candied sugar require corn syrup. Boo, corn syrup. There is always the option ofContinue reading “Don’t go bacon my heart: Bacon + Macadamia Brittle”

Quinoa as mustard! Quinoa + Coconut Poached Chicken Salad with Tamarind Dressing

Posted by Dani (@dani_sunario), Melbourne. I’ve been eating a lot of Kraft cheese lately. You know the stuff – squares of plastic cheese, wrapped in another layer of plastic dividing them into a single serve that is only ever satisfying if you eat more than one at a time and/or are supremely inebriated. If we’reContinue reading “Quinoa as mustard! Quinoa + Coconut Poached Chicken Salad with Tamarind Dressing”

Seoul Searching: Vegetarian Fish Cakes + Cucumber Pickle

Posted by Dani (@dani_sunario), Melbourne. Korean fusion food is all the rage at the moment, especially with food trucks in the US capitalising on the Korean-Mexican fusion. Bulgogi burrito with a side of kimchi? You don’t have to ask me twice! I mean, both cuisines count rice as a staple, so really it’s not that far aContinue reading “Seoul Searching: Vegetarian Fish Cakes + Cucumber Pickle”