For creatorsFor cooks

A place your recipes get cooked

They saved your recipe. We help them cook it.

You publish here. The people who follow you cook here, with the amounts in the step, for however many they’re feeding.

An app for the cooking part

You saved it. Now cook it.

We’re building the part nobody built: the bit where you’re standing in your kitchen, trying to make the thing you saw.

The amount is on screen for about a second. So they scrub back, lose the spot, and scrub back again, with one hand covered in egg.

One recipe, four ways it reaches a cook

Interactive

Mid-cook: the egg mix going into the pan

400g spaghetti

@saltandsimmer

Asian carbonara 🤍 full recipe on the site, link in bio

0:230:41

@saltandsimmer

12,418 likes · 1,482 saves · March 2019

saltandsimmer Asian carbonara, serves 4 🤍

400g spaghetti200g lap cheong, diced4 egg yolks2 whole eggs1cup pecorino, finely gratedWhite pepper, to taste

Render the lap cheong low and slow, four minutes. Pasta a minute under. Whisk the yolks, pecorino and pepper. Off the heat, combine with a splash of pasta water and toss hard until it turns glossy.

Streaky bacon works if you can’t find lap cheong.

#carbonara #lapcheong #dinner

… more

saltandsimmer.com/asian-carbonara-lap-cheong…

Asian carbonara, and the case for lap cheong

Published Mar 2019 · Updated Jan 2026

The first time I had carbonara made with lap cheong was in a friend’s kitchen, on a night when neither of us wanted to go out, and it took me a while to work out why it was better.

The short answer is the fat. Lap cheong renders sweeter and slower than bacon, and that rendered fat is most of the sauce. Streaky bacon will get you close, but you have to be…

Which brings us to the pan, and to the one thing nobody tells you about the water…

Jump to recipe ↓

Lap cheong rendering in a pan, edges turning glassy

Egg yolks and pecorino whisked in a bowl

Pasta being tossed through the egg mixture off the heat

Medium low, no oil. Four minutes, until the edges turn glassy.

For this step

None of these were built for the cooking part. So that’s what we’re building.

An app for the part after the save: cooking it, with the recipe in their hands.

Why join

What you get out of it.

Your back catalogue gets cooked again.

People arrive here looking for dinner, so the recipe you published in 2019 gets cooked tonight.

You see how your recipes actually get cooked.

Not reach, not saves. Your studio shows which step people stopped on, and which recipes they came back and made twice.

You start with what you already have.

Paste a link and the recipe comes across, photos and all. Nothing to shoot, nothing to rewrite.

Before the cooking starts

Same recipe. Sized to their table, set in their units.

Same recipe. Sized to your table, set in your units.

They say who they’re feeding.

You say who you’re feeding.

Every amount moves with it, and a count never goes fractional. This one steps in twos because of the eggs, and we say so rather than quietly rounding half of one.

They read it in their own units.

You read it in your own units.

Grams, cups, ounces. Set once in their account, not per recipe, and what you wrote can always sit underneath it word for word.

Grams, cups, ounces. Set once in your account, not per recipe, and what the creator wrote can always sit underneath it word for word.

Asian carbonara, finished — Exactly as you wrote it: four people, in grams.

Money, ownership and effort

The questions we’d ask too.

Does it cost anything?

No. Publishing here is free for creators. Importing, editing, your own page, all of it.

Do I have to be exclusive?

No, and please don’t. Keep posting everywhere you already do. Your site and your feeds are where people find you.

Who owns my recipes?

You do. Edit or take down anything of yours whenever you like. Anything beyond that belongs in the creator agreement, which we’d write with you.

Do you approve what I publish?

No. You publish when you want, and nothing waits for us.

How much work is it to start?

Paste a link to a recipe you’ve already published and it comes across structured, photos included. Nothing to shoot, nothing to rewrite. We’ll do the first few with you if you’d rather.

What do I actually find out about my recipes?

Your studio will have analytics built around the cooking, not reach.

Who would I be dealing with?

The two of us. Thomas is in Sydney, Kevin is in Melbourne, and you can always reach a person.

On money. We aim to reward creators for what they bring to the platform. We’re still working out what that looks like, and we’re not going to pretend otherwise.

Cost, timing and how it works

The questions we’d ask too.

Do the creators I follow need to be on it?

To cook their recipes, yes. A recipe gets here because the person who wrote it brought it across. That’s why we’re starting with creators. If someone you follow should be here, tell us who: that’s genuinely how we decide who to talk to next.

I already follow them on Instagram. Why do I need this?

Keep following them. A feed is built for watching, and it’s good at that. This is for the twenty minutes after you’ve decided to actually make the thing.

Will it cost anything?

Free to download. The recipe, and cooking it, is free. There’ll likely be extras you can pay for on top of that, and we’re still working out what they are. Whatever we land on, you won’t be charged for anything you didn’t choose.

Will my saved recipes come across?

No, and nothing can: your saved folder lives inside Instagram or TikTok, and no other app is allowed to read it. You don’t move recipes across. The creator publishes the recipe here themselves, and that’s the one you cook from.

Is it an app or a website?

An app, on iPhone and Android.

When can I use it?

Later this year. We’re not putting it in front of anyone until there’s enough on it to be worth your time, so we’d rather give you the truth than a date.

Who's behind it?

Two of us. Thomas Clewett-Dang is in Sydney and writes recipes as @tableofdang; Kevin Nugegoda is in Melbourne and cooks them. There’s more about us further down this page.

Who we are

One of us is a creator too.

We both love to cook, and what we kept finding is that what looks great on social doesn’t always translate into something you can easily cook from.

Thomas Clewett-DangSydney · @tableofdang

Kevin NugegodaMelbourne

Where we’re up to

We’re bringing the first creators on now.

We’re not putting the app in front of cooks until there’s enough on it to be worth someone’s time, so right now we’re focused on finding the right creators.

Know someone who should be on this?

Send them this page. It’s the most useful thing anyone can do for us right now.

That’s the useful bit done. Here’s the other one.

Send this page to a creator who should be on it. It’s the most useful thing anyone can do for us right now.

When you can use it

We’ll tell you when it’s ready.

It’s coming later this year, on iPhone and Android. Leave your name and we’ll let you know when you can cook from it, or when we’re close.

Know a food creator?

The recipes here arrive because creators bring them, so sending one this page helps more than anything else.

You’re on the list. Want it to be worth opening?

The recipes here arrive because creators bring them. Send this page to one whose food you’d actually cook.