A few weeks ago we got together for a feast of Momofuku themed dinner party.  Master baker Anne brought along some “Compost Cookies” from David Chang’s Milk Bar restaurant.   They were chewy and crunchie and salty and sweet and very very moorish.  I was stuffed full of pork, and there was “Crack Pie” to […]

This delicious torte is actually pretty easy to make, and works well with frozen or preserved cherries, but is perhaps best in the middle of cherry season. The fresh local juicy cherries that I buy from the Farmers’ Markets were my inspiration to try this recipe. That and I almost always have all the ingredients I need […]

It began, some months ago, as a simple quest for tickets to eat New York chef, David Chang’s food during the Melbourne Food and Wine Festival. For more on how this phenomenon came about, see Jess Ho’s post (bottom of the page). Twitter was abuzz with the hastag #momofukurage but it didn’t take long for my fellow foodies to turn this energy towards creative endeavours. We decided to hold out own Momofuku themed dinner.