My kitchen is in Perth, but many of the flavours begin somewhere else. Pandan, coconut, Vietnamese coffee and the smell of fresh bánh mì carry memories that are difficult to measure with a spoon.
I do not try to recreate every childhood flavour exactly. Ingredients change, weather changes and memory changes too. Instead, I let those references guide new bakes: pandan in a soft loaf, coffee in tiramisu, coconut cream on a pavlova. simplyDylicious lives somewhere between remembering and experimenting. That in-between space is what keeps the kitchen interesting.
