2014 and the year of the horse

It's a new year and also the year of the horse! We're back with some seasonal fruit from down under:

Australian lychees - sweet, juicy, and a smaller pit than their grown in China counterparts.

 Tasmanian cherries.

 Big, ripe and sweet Australian mangoes.

Is there anything better than waking up to the smell of freshly baked bread? We love love love our new breadmaker! And we love experimenting with different flours and ingredients...

...of course sometimes those experiments don't turn out so well. This was suppose to be pumpkin coconut bread.

Attempt number 2 yielded much better results.

This Honey Oat and Cranberry one is fast becoming a favourite in our household. The recipe makes a 1 lbs loaf. Set your breadmaker to the regular setting with a light crust. Ingredients must be added in the following order:
3/4 cup + 2 tbsp water
1 1/4 cups bread flour
1/2 cup whole meal bread flour
1/2 cup quick cooking oatmeal
3 tbsp honey
1 tbsp dry milk
1/4 tsp salt
1 tbsp butter
1 tsp active dry yeast
1/2 cup cranberries
1/2 cup pecan pieces

US Barron Point oysters are at the peak of their season now. Have these giant oysters raw or lightly steamed and topped with minced garlic, green onions, cilantro, sizzling vegetable oil and light sodium soya sauce.

Our langoustines were featured in the January 23rd issue of SCMP's 48 hours magazine.

New comer on the restaurant scene Fish & Meat, serves them grilled and lightly dressed to bring out their natural sweetness and flavour.