In this three part series of Goodness in The Everyday, Lauren breaks down the humble lasagne into three easy steps. This instalment focuses on making a really killer Ragu alla Bolognese, a very versatile beef and tomato sauce that is perfect for pastas, sloppy Joes, and even shepherd\'s pie.
Usually on the “regular” side of the bar like the rest of us, Lauren hops behind it to learn how to make a good Gin & Tonic. The simple classic, she soon realizes, is not as easy as one thinks. Venturing all the way to the infamous gin bar Teens of Thailand, Lauren aims to learn from the pros. With a little help from co-owner Niks Anuman, Lauren is now behind the bar as they create their own twists on the classic G&T.
Knowing how to crumb meat or veg to shallow fry, is what I would consider an essential piece of knowledge that any cook should k...
It’s zucchini season and we’ve got zucchinis coming out of our ears at the Ponytail kitchen garden! To celebrate this ultra versatile vegetable, we decided to make our special spiced spelt and zucchini cake.
This week on Goodness in the Everyday, Lauren invites her buddy Nigel Cabourn onto the show to teach him how to nail the perfect steak.
Known for its iconic performances, events, and live acts, Studio Lam is somewhat of an institution when it comes to music, specifically luk thung and molam music, as some of the co-owners are members of the Paradise Bangkok Molam International Band. Studio Lam actually specializes in many things Thai, including being the place to go to for cocktails with Thai moonshine, ya-dong.
On this week’s instalment of ’Goodness in the Everyday’, we’re throwing a jam sesh and Lauren’s got you covered.
This versatile spelt shortcrust pastry is a winner for the digestive system and great to store in the freezer in advance for quick meals. P.S. It’s totally wheat free
Welcome to the first episode of my brand new series, ’Goodness in the Everyday’, a collection of Ponytail favourite go-to recipes that Lauren happily serves regularly at home. This unassuming Potato and Rosemary tart is a sure crowd pleaser and is everything snug experience.
This weekend we are so excited to present a spicy little mini-series, "Tastiest Life India" to you from the Ponytail Foodtube channel! For this first instalment, Lauren is in Mumbai to learn how to make the utmost staple dish for Indians, yellow dahl, guided by Jaswin Dias of the Taj Wellington Mews.
This Sunday I’m pulling out my favourite recipe, my tastiest Burmese chicken curry that I discovered on a trip to Myanmar a couple years back. I watched a curry stall lady prepare this dish out back behind her side of the road curry stall where we communicated with smiles and many animated hand movements. I will always think of her when I have this super tasty stew that is wonderfully mellow from the addition of lemongrass to the turmeric and red onion based curry paste.