• Food

• Sunday, 5 February 2012
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  Palm oil healthier choice for cooking

  PALM oil is slowly changing its less favourable perception to one that signifies an overall better choice in the kitchen, where it is most commonly used as cooking oil.Derived from the pulp of the oil palm fruit, palm oil like all vegetable oils...

• Sunday, 29 January 2012
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  Top chefs go back to basics Top chefs go back to basics

  WILD herbs, leaves and even giant ants and tarantulas are in demand by the world's top chefs who are putting a renewed focus on traditional recipes and the use of locally sourced raw ingredients.A number of leading chefs at this week's Madrid Fusion...

• Sunday, 22 January 2012
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  Back to basics: Baking tools

  HAVE you ever wondered which cup should you use when a recipe calls for a cup of sugar? Or what are the basic tools when baking a cake?A successful baker must have the right equipment to transform raw ingredients into a perfect cake. Here are some...

• Sunday, 15 January 2012
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  New strawberries pop out of school lab

  DO YOU want to suckle on "Lennon" or "Forever" at the strawberry fields of the mountains in Benguet?Lennon and Forever, both associated with the Beatles song, "Strawberry Fields Forever," are among the names being floated for a promising variety of...

• Sunday, 8 January 2012
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  How to buy chocolates

  CHOCOLATE is exceptionally affordable as a gourmet food when compared to gourmet cheeses, wines, truffles, the list goes on.In the supermarket, an average bar of chocolate at 100g costs no more than RM20 ($8.22), compared to the worlds most...

• Sunday, 1 January 2012
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  Cookbook offers Mandela's favourites

  COOKBOOKS are now competing with more serious works on Nelson Mandela in South African bookshops, after the icon's personal chef has published a collection of her choicest dishes.Xoliswa Ndoyiya's book, "Ukutya Kwasekhaya (home cooking) Tastes...

• Sunday, 25 December 2011
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  A head start with breakfast

  DESPITE the oft-touted benefits of breakfast, one in three children in Malaysia has a tendency to skip breakfast, according to local findings."That's 30 per cent of the children's population. In other words, about three million children...

• Sunday, 18 December 2011
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  Chef Wan wins regional accolades

  AFTER winning so many accolades for his culinary expertise, celebrity Chef Wan added another two more awards. This from the prestigious National Critics Choice award in Singapore.He received "The Life Time Achievement - South East Asia Cuisine"...

• Sunday, 11 December 2011
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  Tea houses taking a cue from Oriental medicine

  MANY acquainted with traditional Korean medicine tend to associate it with herbal remedies, brewed over long periods of time into generally bitter preparations.Children prescribed those concoctions often resort to all manner of tactics to mask that...

• Sunday, 4 December 2011
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  Steaking out the competition

  IT'S not often that I cook large chunks of meat, mostly because I don't believe we really have many great butchers here in Brunei. I could be wrong and if anyone has one to recommend outside of Supasave, please, please, email me! I really like the...

• Sunday, 27 November 2011
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  US chef hopes to win over Gallic gourmets

  A US mathematician who used to work for Microsoft is hoping to win over Gallic gastronomes, as he takes his "modernist" cooking methods to the home of traditional gourmet cuisine.Defying critics, chef Nathan Myhrvold (pictured) is about to publish a...

• Sunday, 20 November 2011
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  China campaigns against dog meat

  SOME Chinese animal welfare groups are challenging an old Chinese tradition that has a history thousands of years old eating dogs.Citing health reasons and animal rights, the groups are resorting to advertisements and social campaigns to persuade...

• Sunday, 6 November 2011
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  Commercial diet schemes better than doctors' help

  COMMERCIAL weight-loss programmes such as Weight Watchers and Slimming World are more effective and cheaper than family doctor-based services led by specially trained staff, according to the findings of a study published on Friday.With a global...

• Sunday, 23 October 2011
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  Mix and match pasta at Villa Mauri

  AS AN avid fan of Italian food especially pasta when I was small, I have tried and tasted the most delicious one that I could find in Brunei. But I never had the chance to taste a genuine pasta made by an Italian chef using ingredients straight from...

• Sunday, 16 October 2011
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  Time to grill chicken in spiced yogurt

  ARE we coming to a stalwart on our cottage industries? Observing the sustained growth of locally produced foods in other countries has made me wonder if there is room to grow in Brunei with regards to this — particularly in the expansion...

• Sunday, 9 October 2011
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  Sweet tomatoes on bread slices

  THERE is something about tomatoes that gets me excited. I love eating them raw as much as I love them cooked.A must have ingredient in tomato pasta sauce, tomatoes helps lend a sour tang to various cuisines around the world and is a fruit that can...

• Sunday, 18 September 2011
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  Noodle museum opens in Japan

  JAPAN'S Nissin Foods opened a cup noodle museum on Saturday charting the history of the speedy snack where visitors even get the chance to create their own tasty version.About 500 adults and children queued up before the museum opened in the port...

• Sunday, 11 September 2011
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  A chef's long journey

  THERE'S always a story to be told, and those working in the food industry have hundreds, if not more. Continuing with last week's interview, I had a quick and insightful chat with Executive Chef Ajoy from The Empire Hotel and Country Club in...

• Sunday, 4 September 2011
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  A chef's culinary chatter

  THERE'S always a story to be told, and those working in the food industry have hundreds, if not more, anecdotes about their progression through this sometimes funny, sometimes infuriating, but always much-loved life that encompasses the world of...

• Sunday, 28 August 2011
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  So, you wanna be a Chef?

  THE title of an aptly named chapter in Bourdain's latest raw-edged, straight-shooting, epitome of his rise and consequential descents in the world of food, has so far been the most revealing and personal addition to my culinary knowledge.One; it's...