Chef Mark Peel shares his recipe for this signature Campanile dish, originally published in The Food of Campanile in 1997.
A few cocktails to cool you down in this scorching weather.
The columnists draw inspiration from poetry for their recipes this month. Come 'sing' along.
Belacan adds a spicy Malaysian twist and character to cooking.
The charm of Japan will soon preside over Bar.B.Q. Plaza with the introduction of the Sakura Matsuri (cherry blossom festival) set menu from mid July onwards.
Our columnist's quest for a good bowl of curry laksa led him to a coffeeshop in Subang Jaya, Selangor recently.
One of the ways to show off your culinary skills is by participating at cooking competition.
The Yang di-Pertuan Agong Tuanku Abdul Halim Mu'adzam Shah celebrated his 85th birthday recently.
If you are what you eat, then it could be said that chefs are what they cook.
Venturing out of Scotch whisky for a change, our columnist has a beginnerís sip of the quintessential American whiskey ó bourbon.
Use the expert services of a sommelier if youíre new to wine.
Chef Chew of Zuan Yuan at One World Hotel Petal...
Chef Amir Shah, head chef of T@ste6 at Swiss-Ga...
Using a family recipe for generations, the famo...
Sample a range of Malaysian favourites at Makan...
Jamie Oliver ups the challenge with even quicker recipes after the success of his 30-Minutes Meals.
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