Chinese New Year is typically a big and loud affair with many visits and celebrations. This year it is going to be different, a much quieter affair with less visiting. As such I will focus a lot more on quality than quantity. I plan to start my reunion dinner with a Yu Sheng from Seasons Best, topped off with some Huber’s Five Spiced Tenderloin to usher in the year of the Ox. I have tried the Yu Sheng from Season’s Best and I like how it is light, refreshing and not too sweet. The yuzu dressing helps to open up the appetite for the rest of the feast which for my family will include thinly sliced Toriyama Wagyu striploin, Stockyard Angus striploin and Kurobuta pork neck. I plan to pair the meat with some top quality Hungarian wine from Atilla Gere.


Last year we started importing salted cod from Portugal. We had feedback that the bones in the cod loin made the eating experience not very enjoyable. So we have sourced and are now importing another top restaurant-grade salted cod from Lugrade that is completely boneless. Besides enjoying it for my meals, I am able to feed my children the salted cod without worrying about the bones.


As I have gotten older, my tolerance for caffeine seems to have lessened. If I have a cup after 2 pm, I will probably have trouble sleeping when I normally don’t. As such I am switching to consuming more tea and the range from Byron Bay has been my office staple. The Energy herbal tea in the morning with Ginseng helps as the name implies, to give me a boost of energy while I like to have a Glow tea in the afternoon which contains lemongrass, ginger and peppermint. Love the flavour and it freshens my breath at the same time. Double win!


Excite your appetite!