FAQ (Frequently Asked Questions)

Are these authentic recipes?

Many of my recipes are inspired by years of travel, living abroad and eating in local family-run restaurants around the world. Authenticity is very important to me, and I always try to stay faithful to the spirit, flavours and techniques of a dish wherever possible.That said, I’m also a home cook, so some recipes are adapted slightly for practicality, ingredient availability or ease of cooking at home.

What cuisines do you focus on?

I came to the realisation that I needed to focus on a few cuisines for now, with plans to extend to more in the future. At the moment, I cover Italian, Mediterranean, Indian and Asian cuisines which is a LOT of flavour.

Are recipes tested?

Yes, all my recipes have been extensively tested and adjusted over time to be the best version they can be. I never cook a dish once and put it on the website, every single recipe has been cooked 10+ times, some hundreds of times!

Why are measurements in cups and metric?

To be honest, there’s a bit of both. I’m from the UK, but lived in the US, Italy and now Australia. So I use cups and metric as it’s the easiest and most efficient way for me to think.

Can I substitute ingredients?

I encourage it! All my recipes are flexible enough to switch up the occasional ingredient. I’m hopefully very clear when you’re not allowed to make substitutions, and I always offer some alternative suggestions that I’ve made myself.

What does “Asian” mean on your site?

It’s a broad term, and not necessarily one I’d naturally use myself, but over time many readers wanted a simpler way to browse recipes from across Asia in one place. So within my Asian collection, you’ll find recipes inspired by Chinese, Thai, Malaysian, Japanese, Korean and other Asian cuisines, alongside Indian recipes in their own dedicated collection.

Do you live in Italy/Asia/etc?

I live in Australasia now, in Australia! I was born in the UK and lived there until I was 30 – since then I’ve lived in Italy (Abruzzo), The USA (Las Vegas) and Australia (Sydney and Canberra).

Why do recipes have stories?

I live to share my years of knowledge and experience in cooking and discovering new and exciting flavours and recipes from around the world. Jumping straight into a recipe to me, feels a bit sad. Personally I like to hear from the author a little as it helps me decide if I trust them and their recipe. I can tell if someone is authentic and genuine, and that makes a huge difference as to who’s food I cook.

What equipment do you use?

I have a pretty basic set up, nothing out of the ordinary. You don’t need all the swanky kit to cook great food – just look at the typical Italian kitchen! They’re basic, but the food is sensational. I have some specialist kit, like a pasta roller, a food processor and other little bits and pieces, but I’m not running a commercial kitchen here – it’s home cooking afterall.

Are recipes beginner friendly?

Many of them are, some venture further into intermediate level. None are advanced, I personally don’t like complicated food or recipes with too many steps or procedures. Some recipes do require many or specialist ingredients, but in order to make the most authentic dishes, you need the authentic flavours. Trust me, I’m all about flavour, so when I do have a more obscure ingredient, it’s for good reason!

Where should I start?

It depends on what kind of flavour you like. I would say initially visit my World Cuisine Hub where you can be led into more specific directions, like Asian Cuisine, Indian Cuisine, Italian Cuisine or Mediterranean flavours. You can also search by ingredient, season, meal type and more.