Month: January 2012

Opening the wok – The warm up

Somewhat of an equivalent to a foodies ritual, opening the wok has both a physical and spiritual purpose. As food is my religion I make this a daily practice to give thanks and pay respect to the culinary teachers, grandparents, aunties, uncles and mothers who have passed down […]

Why use a wok?

There it sits, eagerly awaiting the return of its master. With a silhouette blacken as the ace of spade, curvy luminous interior, the wok will easily solicits those born with the food loving gene. It has been around four days since I wrap my concrete hands around a […]