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”

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

BAKED APPLE, SPICED BRÛLÉE CUSTARD + OLIVE OIL CRUMBLE RECIPE

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”