• 1.5 kg leeks trimmed washed and chopped
• 2 tbsp olive oil
• 300 g bacon
• 1 stalk celery, sliced
• 2 carrots, peeled and sliced
• 2 cloves of crushed garlic
• ½ cup dry white wine
• 1 kg floury potatoes
• 2 litres of chicken stock
• 1 ½ tsp salt

Heat the oil in a large pot, add the vegetable and cook for ten minutes. Pour in the wine and cook gently for 20 minutes with the lid on.
Add the stock and freshly ground black pepper and cook for a further 45 minutes. Puree 2/3 of the soup in a food processor. Return it to the pot and mix together. Season to taste, garnish and serve with some delicious crusty bread.

Place a 1 kg piece of beef in the crock pot for approx six hours with the following ingredients:

• 1 c Chinese Rice wine
• ½ c Chinese Black vinegar
• ¼ c brown sugar
• 1 c oyster sauce
• 4 cloves of crushed garlic
• 1 ½ c water and 3 whole star anise

Remove the meat from the liquid and either slice or shred it. Strain the cooking liquid and reduce down and serve with the meat along with steamed Asian greens and rice.