Once Upon A Secret Supper

Once Upon A Secret Supper A secret dining society in Singapore. We aim to tell stories through our home cooked food in secret home locations around the city.

It’s winter here in Melbourne so cooked up a 6 hour fork tender Persian spiced lamb shoulder with cardamom, cinnamon, cu...
26/06/2022

It’s winter here in Melbourne so cooked up a 6 hour fork tender Persian spiced lamb shoulder with cardamom, cinnamon, cumin, fennel seeds, tumeric …so delicious and perfect sharing dish for winter feast with the girls.

Hello! It’s been awhile… I left Singapore last year, went on a 3 month road trip to Spain, Northern Italy and UK. Moved...
26/06/2022

Hello! It’s been awhile… I left Singapore last year, went on a 3 month road trip to Spain, Northern Italy and UK. Moved back to my hometown Melbourne after 20 years away, gone back to full time University to study Nutrition Science… it’s been busy.

I’ve been too busy to do much cooking or insta.

Thinking of setting up a pop up secret supper event in Melbourne this year. Stay tuned….

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17/06/2021

You know know that dilemma when you can't decide between a sweet dessert or cheese plate to finish a meal? Well now you can eat your cake and have it too.

It was my friend Katy's birthday today and I wanted to make something a bit more special given our original plan to go out was cancelled due to the extended lockdown.

This is a fig, goat cheese, almond and pistachio tart I made today. I also call it 'cheeseplate and dessert all-in-one tart'. I made almond shortcrust pastry, whipped up some goats cheese, marscapone, greek yoghurt, honey and thyme for the filling and topped with fresh figs, chopped pistachios and warm honey.

The combination of salty, tart cheese with the sweetness of figs and honey and the nutty crunch of almonds and pistachios is sensational. Best enjoyed with a glass of red wine at the end of a meal.

I kinda just made this recipe up on the fly so if you want the recipe let me know in the comments and I can post it on the blog.



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Mmmmmm....homemade cake squares, dipped in chocolate syrup and rolled in coconut flakes...the quintessential Lamington c...
15/06/2021

Mmmmmm....homemade cake squares, dipped in chocolate syrup and rolled in coconut flakes...the quintessential Lamington cake and afternoon tea snack.

Lamingtons are nostalgic for me as they remind me of cake sales at school growing up in Australia in the 80s and 90s. Anyone remember those lamington fundraising drives?

This version is a bit more gourmet as you make an intense coconut cake base rather than the standard lamington which has a slightly tastless sponge.

My talented friend and cook Vittoria gave me this recipe many years ago and it is a well used recipe in our house as Lamingtons are my hubby's favourite cake. Hence this latest batch over the weekend for his 2nd lockdown birthday at home. Happy birthday to my awesome hubby xo

Special thanks to my boy Miles who was my sous chef helping me make these yummy lamingtons. He is very good as taste testing!! Haha



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Ohhh I do love cheese... especially warm gooey salty fetta cheese encrusted with sesame seeds and eaten with honey and f...
14/06/2021

Ohhh I do love cheese... especially warm gooey salty fetta cheese encrusted with sesame seeds and eaten with honey and fresh figs.

I first had this dish in Crete in Greece and the combination of the fried nutty, crunchy sesame seeds, gooey melted saganaki cheese and local honey just blew my mind as it was so simple but delicious. For me this is what epitomises Mediterranean food, simple fresh ingredients cooked simply.

I've included this dish in my Mediterranean feast menu and recipes in the latest issues of Home/life Mediterranean inspired magazine.

Check out the menu and recipes in the bio link.

Lovely photography by

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Super excited to share my Mediterranean inspired menu and recipes in the new Home/life magazine which is now live. Res...
14/06/2021

Super excited to share my Mediterranean inspired menu and recipes in the new Home/life magazine which is now live.

Researching and planning the menu brough strong wunderlust urges for the beautiful villages, sea side towns and islands of the Med. I wanted to create a simple and delicious menu that anyone could easily create at home for small dinner party and would conjure up the magic of Mediterranean fresh produce, seafood and flavours.

Expect recipes for Rose Aperol Spritz, Sesame crusted fetta with figs, Sicilian citrus orange salad, homemade smokey Peri Peri sauce with grilled prawns, a super simple no-churn no-ice cream maker coffee ice cream and more.

You will also find a lovely Mediterranean inspired home tour, styling, fashion, swimwear and other articles by some talented ladies.

Link to magazine is in the bio.
It's a magazine so don't read it on your phones. Ipad is best.

Always a pleasure to contribute the food and entertainig section. Thanks for inviting me .

This is my 'Spring is here' salad...beautiful fresh crunchy shaved asparagus, zucchini, mint, garden peas and snow peas,...
31/03/2021

This is my 'Spring is here' salad...beautiful fresh crunchy shaved asparagus, zucchini, mint, garden peas and snow peas, toasted hazelnuts, shaved parmesan and a simple lemon olive oil dressing. ⠀
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The crunchy Spring green vegetable textures and freshness of mint and lemon just takes me to the first month of Spring... fresh sweet air, daffodils and birds chirping.⠀
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Oh how I miss Spring in London and back home in Melbourne. Oh well... we will just have to pretend in hot Singapore.⠀
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Check out this recipe and my other Spring recipes in the latest Home/Life magazine which has other Spring fashion, styling, beauty and staycation inspiration. ⠀
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Link is in the bio⠀
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Check out my Spring Easter menu and recipes in the new Home Life magazine.⠀⠀There's slow cooked orange, fennel, dill an...
31/03/2021

Check out my Spring Easter menu and recipes in the new Home Life magazine.⠀
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There's slow cooked orange, fennel, dill and salmon, homemade hot cross buns, strawberry and balsamic galettes and more fresh Spring inspired recipes.⠀
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The new issue also has some lovely fashion, styling, interiors and other articles.⠀
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A beautiful isse by and all the collaborators ⠀
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Link in bio⠀
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Happy lantern day festival the last and 15th day to end Chinese New Year celebrations to celebrate the bright full moon ...
26/02/2021

Happy lantern day festival the last and 15th day to end Chinese New Year celebrations to celebrate the bright full moon and family reunion.⠀
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May you eat yummy homemade dumplings like these cheat pork and chive ones with pre-bought wrappers or go to Crystal Jade my favourite family go-to for dumplinga and xiao long bao.⠀

For the filling simply mix all these ingredients together and wrap and crimp.

500g pork mince with 30% fat to make them juicy
1 cup finely chopped chinese chives
Half cup chicken stock
1 inch finely grated ginger root using microplane
1/4 tsp salt
1/4 tsp white pepper
2 tbs standard soy sauce
1 tbs Sesame oil
2 tbs Chinese rice wine

Use a litttle water to moisten the edges which acts as glue to stick the ends of the wrapper together before crimping.

To cook on high heat add a little oil and fry the dumplings until golden brown. Add 1/4 cup water and bring heat down to medium put lid on to steam for 4-5 mins. Lift lid and put on high to crisp up again and evaporate water.

Serve hot with vinegar and ginger.
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25/02/2021

Look what has just come out of the oven.... smells amazing. These homemade srawberry and balsamic galettes are honestly the perfect dessert.... fresh juicy sweet strawberries with buttery crunchy almond pastry. Omg soo good!⠀
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This super, easy rustic dessert that will feature in the upcoming Home Life April magazine issue with the rest of my Spring menu. Coming soon.⠀
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Phew....4th day of Chinese New year feasting. Feeling very stuffed. Whole fish is a must at our family lunar year dinner...
14/02/2021

Phew....4th day of Chinese New year feasting. Feeling very stuffed. Whole fish is a must at our family lunar year dinner table as it represents 'yu' surplus and completeless. ⠀
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I know cooking whole fish can be a bit daunting for some people but it is super easy. You just need to buy the freshest fish possible and also do the chopstick test to see it is cooked just right. Steaming keeps the fish tender and moist.⠀
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Find a good reliable fishmonger. I go to an amazing fishmonger in Ghim Moh market and they have a fabulous selection of fresh fish. This particular one is wild Red Snapper as I thought the red colour would be extra fortuitous. ⠀
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This is a classic steamed Chinese fish recipe is super easy. ⠀
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Step 1. Steam the fish with sliced ginger, spring onion and splash of chinese rice and salt. Step 2. Steam until chopstick sticks through thickest part easily. Step 3. Drizzle 2 tablespoons of soy sauce and seasame oil. Step. 4 Heat up 1-2 tablespooms of cooking oil until hot and pour on top and wait to hear the sizzle. Voila serve and eat immediately.⠀
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For my full recipe check out the link in bio for the Feb issue of Home Life magazine.⠀
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