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The Well Travelled Spatula

Jul. 27, 2011 1:16 am 
Updated: Aug. 5, 2011 12:24 pm
Okay, we all love food, but there are some things that all of us dread when it comes to food preparation.  There are just things that we think we don’t like, things we can’t bear to think about touching, let alone preparing, or things that just seem too professional or difficult to bother… MORE
Fresh Flounder
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Off with its head!
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First fillet off!
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A sharp knife 'following' the bones
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Apr. 10, 2011 11:24 pm 
Updated: Apr. 17, 2011 5:54 pm
I have been asked to explain myself, AGAIN! It seems that I keep making reference to ‘balance’ when discussing making dressings, sauces, and marinades with a certain someone.  This came from an e-mail discussion regarding the picture I took of Brad’s Basil Marinade of… MORE
Jul. 24, 2010 11:16 pm 
Updated: Jul. 29, 2010 3:05 pm
No matter what kind of restaurant you find yourself in, there is bound to be at least one type of 'wrapped' food on offer, Asian restaurants in particular. Whether it's Thai, Chinese, Japanese or Vietnamese cuisine, you will be tempted by lovely little spring rolls, pot stickers, Gyoza,… MORE
Jul. 1, 2010 12:31 am 
Updated: Jul. 2, 2010 11:11 pm
Now, just hang on a second! Sushi is NOT just raw fish! How do you know you don't like it? Have you ever actually tried it? Do you have an open mind? Yes, there are pictures of raw fish in this post, but there are also lovely photos of non-fish and cooked seafood sushi! So, pour yourself a cup MORE
Aug. 7, 2009 6:15 pm 
Updated: Feb. 10, 2010 11:58 pm
Those who have followed my blog know that The Man and I have a great relationship and that it centers around our love of anything to do with food.  He has always been passionate about food and in our time together, this has resulted in my becoming nothing short of obsessed with food. … MORE
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Good EatNZ

Home Town
Yuba City, California, USA

Member Since
Jan. 2009

Cooking Level

Cooking Interests
Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Gourmet

Needlepoint, Gardening, Wine Tasting

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About Me
As a Californian, now living in New Zealand with 20 odd years spent in the Caribbean in between, my cooking style has had a lot of different influences. After several years in other businesses, we finally came to NZ 9 years ago, and with no experience other than eating in a lot of them, we opened a cafe! Our friends thought we were nuts, and in retrospect, we were. We have now sold that business and are trying to figure out what to do next! Watch this space...
My favorite things to cook
I love to play with Asian inspired marinades/ingredients - getting the blance of sweet, salty, sour and spicy just right. I also seem to be drawn to fiddly foods -- home-made pastas, tortillas, filled won tons and grape leaves.
My favorite family cooking traditions
My mother loved Mexican food, and definately passed the taste on to me. I always loved my mom's enchiladas and tacos, and often whip up something like that quick for dinner. When I have more time, I make home-made Tamales. It's time consuming, but worth it. We have a hard time getting decent whole roasting turkeys here in NZ, but there is nothing like spending a day preparing 'the works' for a holiday dinner.
My cooking triumphs
I recently catered for a group of 18 - 22 for 18 days straight. I had prep support from the cafe (they were able to make all the cookies, muffins, cakes, etc) but I single-handedly managed all the main dishes, plus the organization and ordering supplies. The group was so impressed they gave me a gift certificate and I had a real Sally Fields' moment: They like me! They really like me!
My cooking tragedies
Serving things at dinner parties, not realizing that they weren't things that everyone liked or had tasted before. I was shocked when an important client turned up for the lovely roast lamb and said he had never eaten lamb before! Corned Beef was another one.
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