• Strawberry and Pink Guava Kombucha Tea

    Strawberry and Pink Guava Kombucha Tea (Second Fermentation)

    May Ly

    One of my favourite memories as a child was going to the local garden nursery with my dad on the weekends to pick out fruit trees. He would wheel me around in the cart loading it up with various trees to plant in their first home they bought when we moved to Australia. The most memorable of all the trees was the beautiful guava tree that had 2 little guavas already growing on it. It still sits in mum and dad’s back yard with big strong branches that my kids grew up swinging on, with fragrant guavas still dropping from…

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  • Fresh Hibiscus Kombucha Tea

    May Ly

    One of my all time favourite Kombucha flavours for the second fermentation is Hibiscus. I love the deep red colour it produces and the distinct tart flavour. I only had access to dried hibiscus before moving to Vietnam, so it was exciting to get my hands on some fresh wild…

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  • Braised Chicken with Ginko, Lotus & Water Chestnut (Ga Tiem Bแบกch Quรฃ)

    May Ly

    A traditional Vietnamese dish I grew up eating often served during special days such as the lunar new year (Tรฉt). I never knew growing up how lucky I was that mum regularly cooked with all these amazing superfoods such as gingko biloba, goji berries and lotus nuts. Such common ingredients…

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  • Lacto Fermented Carrot Sticks

    May Ly

    Lacto fermented carrot sticks are naturally preserved vegetables that are crunchy and sour like traditionally made pickles. Unlike commercially made pickles that rely on vinegar to create the sour taste and have very little nutrients, these fermented vegetables increase their nutritional value through the fermentation process without using any vinegar…

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