Mini mango pavlova with raspberry sauce topped with pistachios


When I first came to Australia I met some Thai friends who invited me to join a free English class with them. The class studied in a church in the morning with a volunteer teacher who instructed us about English. My favourite time was before lunch time when we learnt cooking with another volunteer teacher. The class combined learning English with the ingredients and the method of cooking. Together we then cooked and ate the food. I collected and kept the notes from that class and still use many of the recipes. Here is one I often use.

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Sago with rockmelon and young coconut meat pudding



1/4 cup of sago (smaller size sago balls)
2 cups of water
1/4 cup of young coconut meat (canned is fine, and available at Asian grocery shops)
3/4 cup of sugar
1/4 tsp salt
2.5 cups of coconut milk (or milk )
1 cup of rockmelon

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Panna Cotta My Way


This is a dessert menu I like to make when we have guests coming for dinner. I can make this ahead of time so I have more time later to cook other dishes. No one has ever said “No” to the beautiful look and creamy, yummy taste of panna cotta. This recipe has never failed me, is always smooth and creamy, and sets beautifully.

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