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A taste of the east

Oriental spices, fusing with the delicate aroma of orange, and the sharp and pungent texture of ginger all make for the best Chinese cooking. And whether your tastes run to vegetarian or began, or whether you like your fish raw, cooked or steamed, there is a dish for everyone. The Chinese style of cooking is minimalist.  Much like their outlook

on life and social interaction, its efficient and sparse, combining the minimum effort with maximum flavor. Bold chili, alongside temperate honey and lemon mean that each

mouthful is an explosive exploration into the way that flavors combine.

Many dishes we enjoy today are heavily influenced by the Chinese, whose culinary genius has stretched through history to provide us with a love of spices and a taste of the exotic. From vanilla, to lemon grass, Chinese cooking has a knack of combining flavors that both compliment and contrast one another.



An art in itself, Chinese cooking relies on flavor and impact to create a mood.  Every city I've ever visited has a Chinese restaurant, where buffets and meals are readily available.

Buffets are especially good, because it gives people a chance to sample a little of anything they like, or to concentrate on their favorite dish.  From starters to deserts, buffets give a range that appeal to any palette and are familiar and comforting no

matter what country you are in.  Nothing says 'home' more than the taste of something exotic that I've had before leaving my hometown. At its core, Chinese cooking relies on a piece of equipment called a wok.  A deep, wide sided pan, whose sides slope rather than create a cylinder, it's like a frying pan, just deeper and with a larger surface area.  Heating oil in this you can then cook meat efficiently, and well, searing and sealing the outside, whilst cooking the inside fully.  Add the vegetables, and any other items like noodles, sauce, herbs and spices, and it's done. One pan for the whole dish. Rice too, cooks well in the wok.  Once boiled it can be added, with eggs and flash fried to create succulent fried rice. The best thing about Chinese cooking and east meets west style cooking is the wok is a great tool to have in the house full stop.  Left overs and pasta combined in the wok cooks faster without burning and takes on a life of it's own from the vigor you can use to stir it. A well cared for wok is also stick free - simply scrape out the left overs and wipe over with a cloth and oil, then store - it's surface will remain stick free for a long time.

Another delicacy, which is great for left over rice, is a rice cake. Simply mould the rice, sweeten with syrup, decorate with fruit and serve with Sake.

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