Author: Villa Tempest

  • A Simple System of Pie Identification

    Here at Villa Tempest, we have explored various methods of identifying what pies are what once they’ve been baked. this is what we’ve settled on. To help keep track of our different types of pies, we use a simple, vent hole identification system: A slit for beef… An oval hole for Chicken… Fork holes for…

  • What’s News: Dough Sheeter, Pastry Roller

    One: Recently, after a long term of searching, designing, and being told, “No! Can’t be done in Hanoi” we finally took ownership of a manual dough sheeter (Máy cán bột). Having first sighted such an item in the kitchen of Cafe CCCP, we managed to track down and eventually find not only a supplier who…

  • Phong Nha Pies

    Recently we paid a visit to Phong Nha Farmstay near Dong Hoi, to carry out a bit of in-house instruction in the finer art of pie making and I’m looking forward to the welcome news of tasty pies being available in central Vietnam to hungry trekkers, spelunkers and trail blazers. As a consequence of this,…

  • What’s Your Idea of a Chinese Banquet

    Recently, we’ve been reviewing our time in China and some of the many, many dishes we enjoyed. By doing this we’ve managed to nail down a set of dishes we believe encompasses our experiences and would make the Number One’s list. This of course begs the question, what dishes would make it onto your, all…

  • This Week We’re Not At The Market.

    Just a brief note to let people know that due to administrative issues, Villa Tempest will not be operating a BBQ at this Saturday’s Weekend Market. As negotiations continue, we may be back in the near future. Watch this space. …And that’s the latest news from the Kitchens of Villa Tempest.

  • Deconstructing Australia’s Chiko Roll

    Today marks a milestone in my ongoing 3 year odyssey, pursuing that classic Aussie food icon, the Chiko Roll. Ever since I was a small boy, buying my lunch from Jimmy’s Fish and Chip shop, across the road from Reservoir North East Primary School, in the mid-70’s, I’ve been in love with this snack.  That, four’n twenty…