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  So, I was telling my friend Samuel the other day that I made fish head curry three times in a row prior to posting the recipe for it last week. I explained that I couldn't get it to taste the way I wanted it to, and I couldn't possibly share a recipe for something I'm not happy with. I got it right on the third attempt though, after I figured out who the culprit was - it was the fish curry powder with the Candlenut! So I changed that, made my own curry paste and it turned out almost exactly like I wanted it to. Some dishes are a little tricky to master especially when doing a copycat dish, and you just can't place your finger on the secret ingredient. I remember cooking Korean Fried Chicken at least five times before I was happy with the results. That included experimenting with various recipes for the dipping sauce until I finally achieved the right balance. There are also those dishes that are in WIP, for example, attempting to make laksa from scratch....

Granny Smith Apples are currently in season (in Australia, that is) and I couldn't resist buying some in case I had sudden cravings for apple desserts. I love using apples for baking, and some of my favourites are Apple Crumble and Dutch Apple Cake , which I have made over and over again. My original intention with these lovely green apples was to make an Upside-down Apple Cake, which is absolutely decadent. However, the recipe makes quite a large cake and is best eaten on the same day. All I wanted was a slice or two, and not having to eat apple cake everyday for the rest of the week. It's just too sinful. Instead, I found a recipe for Apple and Blueberry Shortcake in Bills Food , a cookbook by Bill Granger (I was puzzled why it was spelt Bills and not Bill's, and G speculated that some people might take it to mean "Bill is Food" instead. Hmmm....). This shortcake looks somewhat like an apple pie since it's essentially apple filling enclosed ...