Penang Nyonya

Chef and author Bee Lee Tan was born into a Peranakan (Straits Chinese) family.

"I come from a family of exceptionally good cooks," Bee Lee said.

"As a child I was very curious about cooking, but my family banned me from the kitchen."

Her passion for cooking overcame this initial hiccup and she is now an acomplished chef and cookbook author, specialising in Peranakan or Nyonya cooking.

She lives in Penang, Malaysia, and has written two cookbooks, Penang Nyonya Cuisine and Penang Authentic Nyonya Cuisine.

The laksa lockdown.

It looks like the enforced isolation due to the pandemic has turned many of us into culinary adventurers at home.

Whether it's resurrecting Mum's banana bread recipe, trying out Poh's blueberry pancakes or creating your own version of laksa, staying home seems to have unleashed our inner master chefs.

Home schooling also gives parents the opportunity to incorporate maths and science when they cook together with their children.

Never mind the mess; the family that cooks together, eats together and then cleans up together.

Interview with Audra Morrice on Cook & feast.

Interviewing chef, author and television presenter Audra Morrice was like talking to an old friend.

We share similar interests in both eating and cooking food and are very involved in the media.

In her latest book, Audra says, “Food is very powerful in bringing people together,” and she has happy memories of growing up in Singapore with a very Chinese mother, who came from Sarawak in East Malaysia, and an Indian father.

Book review

Bish bash bosh

By Henry Firth and Ian Theasby

Published by HQ. RRP$35

Known as the "vegan Jamie Olivers," the authors of Bish Bash Bosh have come up with a stylish book of 140 simple, tasty recipes that will please any vegan or anyone trying plant-based food for the first time.

If you just want to try a meal a week without meat, this book has all the know-how and inspiration you need.

If you're looking for a delicious meal at Easter, and I don't mean chocolate eggs, try this delicious recipe from Australian Pork.

Foolproof roast pork belly

1kg Australian pork belly

1 tbsp oil

1 tbsp flaked salt

Freshly ground black pepper to taste

Remove roast from the packaging and pat dry with paper towel.

With a small sharp knife, deeply score the rind at 1cm intervals, being careful to not cut into the meat.