Gastroliterate presents the history of dumplings - where did they come from? Why are they everywhere?

Welcome to the premiere of “Weekly Wrap” - the internet’s latest premium dispatch keeping you entertained. Make a cup of coffee, sit back, relax and enjoy the inane ramblings.

I will be exploring the origins of the dish, where did it come from and originate leading to where is it now; how has it changed over time and who changed it, who took it with them from country to country and why.

This is a ramen recipe to rival any other “noodle soup” recipe I’ve tried. This recipe challenges everything I knew/thought about the complexity of ramen.

Miso soup with udon noodles, mushrooms and spinach.

Feast your eyes on some of the most more-ish coconut pancakes. Recipe courtesy of Gordon Ramsay’s Ultimate Cookery Course

A deep dive into the thought process behind bread baking

We live in a fast paced society that is constantly getting faster, and we dedicate less time to ourselves. It is worth taking 10 minutes out of your day to sit peacefully and recuperate. Love yourself.

Is it a bird? Is it a plane? No, it’s Moose. I fell off the face of the blogosphere but now I’m back.

A few years of trial and error have landed me at this recipe for Thai Green Curry that beats any restaurant’s

A spicy lentils and plantain recipe that will leave your eyes watering, but mouth wanting more.

Recipe number 7. Oh oh oh where do I begin. After the first two recipes in the seafood section were failures, I decided to actually put effort into this one.

The recipe is the first one in the seafood section of the course and I have mixed feelings.

This dish though. Oh man, this dish. This pie takes me back to school, the chicken and vegetable pie that broke my 1-day streak of vegetarianism (I was weak).

First post of the new year. First recipe of the new year and what a beauty it was.

Recipe number 4 - Oh man. Oh man oh man oh man. This was simply so divine. Best thing I’ve eaten in a long long time.

Recipe number three. I’m gonna start this by giving my deepest, sincerest apologies for the lack of photo. I mean, it’s a horror really. I know you all love my photography so much, and I’ve let you all down. So sorry.

Recipe number two. My most expensive recipe yet. For this recipe I had to go out and buy a nice, large stainless steel oven-proof frying pan.

First recipe in the book and man was it delicious. Damn was it hard.

What am I doing? I don’t actually really know. No one knows. I had an idea, I’ll cook through a cook-book, following through recipe by recipe until I finish.