This cookie recipe was pretty good. The only thing I would do next time is cut down on the raising agent as they turned out a little cake-y for me. Having said that, the brown sugar I used wasn't the usual soft kind (I live in Seoul & have to be happy with what I can get sometimes ingredients-wise!), so they probably would have been chewier had they had the caramel-y effect of soft brown sugar. I'll give them another crack.

Reviewed On: Nov. 7, 2009

I really loved this recipe! I only made a couple of changes; added few extra bay leaves (dried), extra peppercorns and added a teaspoon of fennel seeds in place of the coriander. I changed the proportion of vinegar:sugar a little, cutting back on the vinegar - and thought it was a little too sweet at first, but found that the vinegar seemed more pronounced the next day. A friend made the same recipe & put in the whole amount of vinegar, finding it a little too acidic, so it might be an idea to just add 1 & 1/2 cups. On a whole, there was so much flavour in this! All you need is soft bread to soak up the marinade - it's so good.

Reviewed On: Feb. 4, 2009

This is an unusual recipe for an Australian to make - our idea of BBQ sauce comes from a plastic bottle, is runny, vinegar-y & (after this), slightly depressing!! This sauce was thick, rich & had the best sweet, sour & smokey BBQ flavour. I used fresh garlic & dried chili as I didn't have any chili sauce, & poured it over a couple of pork chops before slow baking them for an hour & a half. So divine. This is one cooking smell I don't want out of the house! It's going to be hard to beat this sauce.

Reviewed On: Feb. 3, 2009