Check out the Australia gathering in Richmond !

Belinda Dewar
(Ambassadorial Scholar
from Australia)
& her fiance Simon EderĀ 

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Our Latest Recipes (See also our latest Ladle Newsletter)
Okra & Salted Cod
  1. Wask okra and cut off the heads
  2. Cut up the following ingredients: onions, tomatoes, a couple of garlic cloves and crushed ginger
  3. Slice a couple of pierces of salted cod, chop finely and rinse under cold water while squeezing out most - not all - of the salt.
  4. In a skillet with olive oil - or your own choice, add garlic and ginger - do not burn - add curry to taste for a 1/2 minute, then add onions and okra and stir over low heat. Add a touch of water from time to time so as not to burn.
  5. Add in tomatoes and cover over low heat. Stir occasionally until okra is cooked but still firm. Do not overcook, unless you like that sweet mushy taste when eating it. ENJOY!

Halloween Pumpkin Prawns

Ingredients: Pumpkin, onions, tomatoes, cauliflower or other vegetables of your choice - carrots, mushrooms etc, one or two garlic cloves, crushed ginger, sweet peppers, hot pepper -  if you so wish. And don't forget the frozen or fresh prawns of course, pre-seasoned in some spicy hearbs and a bit of  lemon or lime juice.

  1. Cut up vegetables in bite sizes.
  2. Saute garlic and ginger in some oil for a minute or two, add in the hardest vegetables first then gradually progress down the line as each begins to cook a bit.
  3. Add in your favourite spicy sauces to taste - Thai chili sauce, sesame oil, touch of garlic powder - whatever your taste buds call for at that culinary moment.
  4. When the veggies appear to be getting cooked, add in the prawns. Remember the frozen prawns will spring water as they thaw in the pot.
  5. Thicken, if necessary, at the end with corn starch or flour and add a bit of food coloring, if you wish since food must not only taste good, it should also look good. BON APETIT!




  • Guten Appetit !