Marty Thyme

I am interested in food culture and the craft and science of cookery. I bake a lot and breadmaking is my favourite pastime in the kitchen. My last meal would be grilled scallops wrapped in lobster wrapped in bacon with a side of my mother's potato-egg-apple salad and finished off with several bowls of cendol, a Malaysian dessert of green pea flour noodles, coconut milk and palm sugar syrup served on shaved ice.