Ichiban Boshi at Bondi - Fresh Ramen Everyday

Ichiban Boshi is my favourite place to eat at in Bondi Junction. In fact, I travel there just to eat their super tasty ramen...I'm not interested in any of the other food in the area. Ichiban Boshi make their own ramen fresh in the shop and cook it just right!

Singapore's Economical Bee Hoon

Bee Hoon is a rice noodle and when prepared this way, is typically a breakfast meal eaten in Singapore. It is in essence a tasty rice noodle base served with a large variety of fried food such as eggs, spam, sausages...

Crispy Crunchy Vegetable Tempura with Cold Soba

The secret to a crunchy and light tempura batter is to use fizzy soda water, baking soda and ice in the batter. Add a pinch of salt to the flour and mix, making sure there are no lumps. You want a batter which is quite runny, but not too watery such that it doesn't hold together. Also add the baking soda in at the very end, right before you deep fry.

Homemade Pasta

To make a good homemade pasta, you need good flour, fresh eggs, and a little time. It's so simple and yet yields the most delicious and basic of cooking ingredients. 

• flour (Tipo '00', fine semolina or just plain flour if you're out of anything else)
• eggs (1 egg to 100g of flour)

Mix into an almost non sticky ball of dough and knead till smooth. Rest for at least 15 minutes. (make your pasta sauce while waiting). Flatten the dough into a rectangle. Run it through the pasta machine at it's widest setting, around 4 or 5 times until silky and shiny. Continue to run the pasta dough through the machine at progressively smaller settings until you get the thickness you want. I usually like setting no. 6 on my Avanti pasta machine.

Thai Glass Noodles with Beef and Bok Choy

This is a simple but absolutely delicious meal I made for dinner at home one evening. I hadn't eaten Thai food in some time, and one of my favourite Thai ingredients is glass noodles. However with the only food left in the fridge being beef, I decided to go ahead and pair the two together.

The result was a contemporary dish which gave me the punchy Thai flavours I had been longing for combined with the satisfaction of thickly sliced beef.

For the Noodles

Soak the glass noodles in tap water for five minutes.

Meanwhile, slow fry garlic, dried prawns, ginger, lemon grass until fragrant. Add the glass noodles to the fragrant oil and continue frying until they become transparent. Add more water if the noodles become too dry. Finally stir in sesame oil and fish sauce to taste. Chopped chilli, a squeeze of lime and plenty of spring onions added on top give the flavours a lift.

For the Beef

Marinade the beef with sufficient salt and white pepper. Pan fry like a steak, making sure not to overcook it. Let rest for a few minutes before slicing thickly and adding a squeeze of lime.

Cook the Bok Choi in boiling water for one minute and assemble dish.