Asian Master Stock

What you need:

2 cups water

1 cup light soy sauce
2 cups Shao Xing wine (Chinese cooking wine)
200 g palm sugar
a chunk fresh ginger
5 cloves garlic
5-10 cardamom pods
2 cinnamon sticks


The amount of ginger, garlic, and spices can vary on what flavours you prefer. 

Spices for bag
4 whole cloves
4 star anise
1 teaspoon sichuan pepper
1 teaspoon licorice root
1 teaspoon cumin seeds
1 teaspoon fennel seed

What to do:

Combine everything in a pot and bring to the boil. Lower to a simmer and allow to cook for at least 4 hours to allow the flavour to develop. 

Keep in the fridge and ladle over pork rashers, pork belly, add to stir fry and slow cook. 

White Wine & Cream Pasta

Serves 1-2

What you need:
1 teaspoon olive oil
1 tablespoon butter
2 slices of prosciutto diced
1/3 of a leek thinly sliced
splash of sweet white wine (moscato is good)
2 tablespoons cream or sour cream
1/4 cup parmesan
pasta cooked according to packet directions (enough for two)


How to do it:

Swirl a pan with olive oil and butter over high heat until the butter has melted. Add prosciutto and leek and cook until the leek and prosciutto start to brown and the leek collapses.

Add a small splash of wine, just enough to deglaze the pan. If cooking for two add an extra splash. Take the mix off the heat and put aside until the pasta is nearly cooked.

Just before pasta is finished stir cream or sour cream and parmesan to the wine mix until combined. When the pasta is cooked add to the sauce and stir to coat.