How to make some awesome desert synergy. Amazing things can happen when two creative people start playing off each other in the kitchen, one can easily find themselves in unknown amazing territory. My flatmate Britta suggested adding fresh mint to my double coconut desert and it was a home run type of game changer. Tonight [Continue]

Ken’s kitchen no matter how small it gets (think overnight bag or worth having even if it requires carrying it in a backpack up a mountain to some remote canyon lake) will usually have a little heat in one of the following forms: Red Rooster Sauce: Also known as Tuong Ot Sriracha from Huy Fong [Continue]

(aka Ken’s Killer Mango Vanilla Double Coconut Dessert) This is easily one the best and fastest desserts to prepare possible in the history of dessert making! Ingredients: Fresh mango (one per two servings) Vanilla Ice Cream (french vanilla with proper vanilla bean flakes is preferred) Jar of Coconut Sport Bag of desiccated/shredded Coconut meat Preparation: [Continue]

This is easily the most consistently good box wine I’ve found in Australia. I’ve tried a few other cask brands including some additional varities from Hardy’s: Sharaz, Merlot and Sauvignon Blanc, but the Hardys Reserve “Cab Sav” is the clear winner. So what is it like? Hardys Reserve Cabernet Sauvignon is a soft fruit driven [Continue]

Ahi tuna that’s super easy to make. You just cover the steak with sesame seeds and sear it for a few minutes on both sides. However, be careful not to over cook it as the meat can dry out very quickly. In many parts of the world eating it raw is the only way to [Continue]

Quick, Easy and healthy Thai Tuna Salad recipe. Ingredients (serves 4) 200g mung bean vermicelli noodles 1 large red pepper, slice thinly 2 cucumbers, peeled and slice thinly 1/2 red onion, thinly sliced 2/3 cup mint leaves 1/2 cup shred Thai basil leaves 2 (about 250g each) tuna steaks Olive oil cooking spray Lime slices, [Continue]