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Dominique Woolf’s Kimchi Beef Peanut Butter Ramen
The rich, nutty broth is thick and almost curry-like, and works so well with the soy-marinated beef, creamy soft-boiled eggs, and kimchi – which gives pops of tanginess and crunch.
The rich, nutty broth is thick and almost curry-like, and works so well with the soy-marinated beef, creamy soft-boiled eggs, and kimchi – which gives pops of tanginess and crunch.
This is a proper show-stopping dessert – expect oohs and aahs as you wheel it out of the kitchen.
Leiths Diploma graduate Lara Lee is an Australian chef and food writer of Chinese-Indonesian heritage. Her first book Coconut & Sambal: Recipes from my Indonesian Kitchen was selected by the New York Times as one of the best cookbooks of 2020. The recipe below is from her latest, A Splash of Soy: Everyday Food from Asia.
Food writer and Leiths alumna Letitia Clark’s new book Wild Figs and Fennel is out this week. The book guides the cook through the seasons in Sardinia, via such tempting recipes like these gorgeous instant ricotta doughnuts with saffron and blood orange.
A twist on an Old Fashioned, enhanced with the flavours of the Maremma region of Tuscany.
Emily Kydd’s Roasted Grapes & Ricotta Walnut Brittle on Sourdough Toast, from her cookbook ‘Seriously Good Toast’.
