BACKDROP: I have been in Australia for about 9 years (originally from Malaysia - yep, another Malaysian in the food bloggers’ pool! ). Due to the nature of my beloved’s job, I have been leading a nomadic life, hopping from one regional area to another until we decided to settle down and have lots of babies. The blog started in early March 2010 when I was in Orange, New South Wales. I was looking to kill some time aside from shopping and potato couching. Since I cook quite frequently and have received many compliments about my food, I thought why not show off my skill to a bunch of strangers, ha!
AGE: I’m turning 29 in March 2011. Boohoo! One year away from hitting the big THIRTY!
FAVOURITE FOOD: My all time favourite is Asian styled roast chicken with rice drenched in soy-sauce based gravy and garlic-chilli sauce; and chicken jiao zi (dumplings) come a close second. I have a SERIOUS SAVOURY TOOTH!
OTHER FANCY BESIDES FOOD: Like many “girly girls”, I have a terrible weakness for shoes and handbags.
WHEN DID YOU START COOKING? I’m a late bloomer when it comes to cooking. In my pre-Australia days, I rarely stepped in the kitchen. If I wanted food , I just got takeaways from hawker stalls because they were so affordable. As soon as I was “shipped” to Tasmania (in Australia) by my parents, that’s when my cooking adventure started as an attempt to cut down on takeaways. I was shocked on how expensive takeaways are in Australia and definitely not financially sustainable to buy them on a daily basis. As time passes, what started as a necessity has morphed into passion and obsession.
WHY FUSS FREE COOKING? I’m not aiming to provide a fine dining experience from my kitchen. Okay, it’s more like I don’t have the skillset yet (positive thinking?). I love home-styled food which is comforting and abundance (empty space on a plate is a no-no!). Once in a while, I’ll treat myself with special ingredients like truffle-infused eggs but mostly, I’m more than happy to stick to everday ingredients. When it comes to what constitutes fuss free cooking, let’s just say everyone has his/her interpretation. I have met people who consider fuss free cooking to be prep-cook-and-dishwashing for under 10 minutes. Ideally, that would be great but I’m going for a slightly more elaborate home food instead of egg on toast or salad. My fuss free cooking threshold is under 30 minutes. But sometimes, you got to invest a little more time especially if you’re trying to braise beef or lamb. As long as I don’t have to stand near the stove to stir the food constantly, I’m okay with letting the nature of physics does the tenderising work for me.
WHO TAKES THE FOOD PICTURES? I’m running a one-woman show here. Naturally, I “style” the food and take all the pictures on this blog unless it was stated otherwise.
CAMERA: I started off by using my beloved’s Sony Cybershot DS-10 and eventually upgraded to Nikon DSLR D-90.
PHOTO EDITING SOFTWARE: Photoscape – not as sophisticated as Adobe Photoshop but it’s good enough for me to get the job done.
USE OF RECIPES, WRITING AND PICTURES: Of course you can as long as you provide a link back to my site.
PERSONAL DISCLAIMER: This blog is a personal blog written, photographed and edited by me unless it was stated otherwise. The views and opinions expressed on this blog are purely the blogger’s own. Although it may claim otherwise, this blog does not offer any kind of professional advice, unless otherwise noted.
). Due to the nature of my beloved’s job, I have been leading a nomadic life, hopping from one regional area to another until we decided to settle down and have lots of babies. The blog started in early March 2010 when I was in Orange, New South Wales. I was looking to kill some time aside from shopping and potato couching. Since I cook quite frequently and have received many compliments about my food, I thought why not show off my skill to a bunch of strangers, ha!
My fuss free cooking threshold is under 30 minutes. But sometimes, you got to invest a little more time especially if you’re trying to braise beef or lamb. As long as I don’t have to stand near the stove to stir the food constantly, I’m okay with letting the nature of physics does the tenderising work for me.
