"Tasty Tour " as seen in the West Australian Travel Section

Singapore Really Is To Be Savoured!
Well, another Savouring Singapore Tour has been and gone and it is now time to start planning next year’s trip. It will be hard to outdo this one – the group of eleven travellers were a great bunch of people who were there to take in as much as possible and to really enjoy everything that the tour had to offer. There were so many things to do...
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Rice: The Grain of Life
When I was a child the only rice my mother used was for her always popular baked rice pudding. When she was a bit adventurous she would make a sweet curry, always with sultanas, and of course we would have rice with this (only short grain if I remember rightly). In the sixties along came Rice-a Riso, which I thought was the best thing since s...
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The Indian Pantry
Indian cuisine is very much noted for its extraordinary range of spices and the huge variety of dishes which can be produced from the subtle and sometimes not so subtle blending of these spices. Amchoor/amchur powder: a fine beige powder made by drying green mangoes. It is used as a souring agent or meat tenderizer. It...
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Philosophy Of Chinese Cooking
What Characterizes Chinese Food? The natural resources of the country determine the food used in different regions – not much is exchanged between regions. There is also a lack of dairy products and total dependence on the soy bean. In the Chinese culture, the whole process of preparing food from raw ingredients to cooked mors...
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The Art Of Dim Sum
Dim Sum Origins Originally a Cantonese custom, dim sum is inextricably linked to the Chinese tradition of “yum cha” or drinking tea. Teahouses sprung up to accommodate weary travelers journeying along the famous Silk Road. Rural farmers, exhausted after long hours working in the fields, would also head to the local teahouse for an af...
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Chrysanthemum leaves (the garland chrysanthemum) are available in many Asian food stores at the moment. Also known as crown daisy, tung hao (mandarin), tong ho (Cantonese), sookgat (Korean), tan o (Vietnamese), shungiku, kikuna (Japanese). These greens can be used for many interesting and healthy Asian dishes and can also be found in Greek cu...
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Udon Noodle Workshop
Recently, I have been having a lot of fun getting out and about with cooking classes and workshops. Last week saw me at Atwell College with a group of Hospitality teachers who were there to find out all about the making and cooking of Udon noodles. After a tour of Intergrain in Bibra Lake, which is renowned for its production of high q...
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Singapore and Penang revisited
Wedding photos being taken in the magnificent Pinang Peranakan Mansion in Georgetown, Penang. This mansion is a treasure trove of over 1000 pieces of Peranakan jewelry, furniture, glassware, ceramics and much more. The mansion was built at the end of the 19th Century and has seen a few changes before being restored and developed as a sp...
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What the West Australian had to say about my Savouring Singapore Tour -

Tasty Tour

Get a taste of Singapore's melting pot of cuisines - including Chinese, Malay, Indian and Peranakan cooking - on a seven-night Savouring Singapore Tour from Perth's Wandering Wok Tours.THe fully escorted trip, from September 7-14, includes a cooking class in a Singaporean home, a food safari around the island, the Peranakan Food Trail, tours of markets and local neighbourhoods, a river cruise, a Chinese tea appreciation course, a day on the island of Pulau Ubin and more. It costs from $2699 per person twin share including seven nights in a hotel plus daily breakfast.

info@wanderingwok.com.au or www.wanderingwok.com.au

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