On the Quail / by Christopher Karamihos

Our May Kitschen Ckaos recipe is Thai-inspired Pork Larb with Quail Eggs. Our 2016 calendar combines our love of food, photography and design. This year our mouthwatering recipes focus on the delicious world of Hors d’Oeuvre, so join us on our gastronomic journey of discovery!

Thai-inspired Pork Larb with Quail Eggs

Makes 12

250g pork mince
2 golden shallots, thinly sliced
1 tablespoon lime juice
1 tablespoon fish sauce
2 tablespoons finely chopped coriander
1 tablespoon mint, finely chopped
1 small clove garlic, finely chopped
1 tablespoon brown sugar
¼ teaspoon chilli flakes, to taste
12 quail eggs
12 red amaranth or betel leaves
golden shallots, thinly sliced, extra, to serve
fresh red chilli, thinly slices, extra, to serve
baby coriander leaves, to serve

Heat a wok or frying pan over high heat. Add pork and cook stirring continuously until cooked through. Remove from heat and add shallots, lime juice, coriander, mint, garlic, sugar and chilli flakes. Stir until well combined. Set aside.

In a separate frying pan, fry quail eggs over medium to high heat until just cooked through. Top each leaf with a spoonful of pork larb mixture and fried quail egg. Top with extra golden shallots, red chilli and coriander leaves.


Laura and Lilly took a little time out the other week to check out the new Milkcow pop up store. With 60 stores worldwide, Milkcow has landed in melbourne. But you'd better be quick if you want to check out some of their delicious soft serve creations.

The Milkcow pop-up will run from Friday, April 1 until Tuesday, May 31 at Driver Lane, The Strand in the CBD. It's open from 11.30am until 10pm daily. For more info, visit milkcow.com.au.

Beautiful Melbourne

Cameron captured this beautiful picture of Melbourne on his way home from the Ckaos studios recently.