Ponzu is an ingredient I can’t live without in the kitchen. It’s a Japanese light soy vinaigrette that is lovely by itself on steamed vegies and rice or used in a stock or dressing. There are some excellent commercial versions available or you can make your own. My favourite store-bought ponzu is the Spiral brand – I even pack a bottle in my suitcase when I travel!
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Cold Silken Tofu with Soy and Ginger dressing


This is a punchy and super-easy dish that is popular in Asia, particularly China and Korea. Served cold, it is a taste sensation when offered as an accompaniment to a hot dish. The great thing about it is that you can make the sauce in advance and then, just before you are ready to serve, whip the tofu out of the fridge, pour the sauce over and voilà!

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Erriba Salad Dressing


When I was growing up, we always had a big salad on the table for dinner, with this dressing, and it was always a fight to determine who got to drink the last remnants from the bottom of the salad bowl. My family calls the dressing ‘Erriba’ now after the place where my parents live in Tasmania’s highlands. I like to always have a big jar of it on hand to jazz up a salad or steamed greens. You can add other ingredients to change the flavour.
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