Lunch is leftover Nyonya-style chicken curry from the day before. Rather than simply re-heat and serve with rice, I shred the chicken meat and stir-fry with crispy fluffy roti…

There is a crisp air this morning that signals autumn is well underway (down under) and it’s time to switch from fresh, light, zingy salads to more robust, earthy and comforting dishes. For me a big flavoured chicken curry always does the trick. I decide on Nyonya-style as Christopher and I have been talking about our time in Malaysia and of course the food.

Banana blossoms are either made into salads or cooked in curries. They have a fairly neutral taste though there is a slight earthiness similar to fresh bamboo shoots. They work great with bold flavours.

It takes me a little while to grasp that April is autumn rather than spring here. The drop in temperature this week makes the early mornings and evenings decidedly nippy. Salads and stir-fries are no longer substantial and makes me long for slow-cooked curries and stews.

This is my favourite pork dish, robust in flavour and the meat melts in the mouth. Paired with tamarind, the fruity sourness compliments the meat.

The slow-cooking of the onion, garlic and chilli paste give this curry a distinct flavour. Duck and potato are my favourite combination.

We were served this fish curry at a local roadside restaurant on the way to the Shan state. I love it when we stumble upon such a find.