Mekong fish soup with choko shoots

Bowl of Laos-style fish soup with rice vermicelli, choko (chayote) shoots, cabbage and herbsChoko (chayote) shoots – sechium edule – illustration by Alex Hotchin

Chokos are on my mind, even entering my dreams! (Well, this happened once – I dreamed I was living in the country near a friend and a block of land came up for sale that stretched behind both our houses. We decided to buy it together so we could plant a choko vine that would grow in both directions, reaching each yard. Ha ha, it was a lovely idea and made me grin when I woke up.) … An actual choko grows over our Melbourne back fence, coming from the courtyard of our Indian neighbours, Roopa and Giri. We probably would never have met them had it not been for this plant straddling the palings, and also an old plum tree down the back of our yard (we met for the first time while I was clambering on a shed roof picking plums, and offered them some of the harvest). We don’t see each other much (the nature of back fence neighbours), but when it’s choko season I pop my head over and a little exchange begins consisting of chokos, lemons, herbs, chit chat and recipes, and sometimes even cups of chai. Continue reading Mekong fish soup with choko shoots

Noodles with prawns, leek and lotus (or potato)

Japanese stir-fried noodles with prawns, leek and lotus root
I’ve written a little about ‘supper’ before … What does it even mean?! I just like the word, and think it goes with Christmas trees, vintage tunes and fancy drinks. Simple but beautiful dinners with nibbles and dessert either side. Australia doesn’t have snow in December, but we have all the produce of summer, no rules, and the flexibility to make Christmas whatever we want. I think many of us make different food every year, on the whim of whatever we feel like. I know of some local people who might be making nasi ulam with a bounty of Asian herbs and rice stained blue with pea flowers. I love that idea, and weirdly enough, think it sums up Australian Christmas. Continue reading Noodles with prawns, leek and lotus (or potato)

Shiso fish skewers with vermicelli salad

Red shiso (perilla) leaf illustration by Alex HotchinRed shiso (perilla) growing in the summer vegetable garden

Herewith an ode to one of my favourite herbs – one I think you should bring into your kitchen. Perhaps even your garden!? Yes, I’ve taken a deep dive into all things shiso (perilla/beefsteak plant/purple mint) since growing it in my veggie patch the last few summers, and I’ve discovered so much. There are things I want to share with you – a magical iced tea, Korean pickled shiso, and many more ideas for what you can make with a little market bunch or a whole crop. Plus there’s a recipe for shiso fish skewers, my riff on the classic Vietnamese ‘beef in betel leaf’. Come along for the journey! I’ll also tell you about the beautiful image above … Continue reading Shiso fish skewers with vermicelli salad