It’s Autumn in Melbourne and we are having more cooler days. As the weather is getting cold, I cook soups and stews more often. My ‘Wombok Stew’ is very comforting and delicious, yet so easy to prepare. Sometimes I add carrots, potatoes or tofu. Creamed corn is another good addition, too.


4 to 6 Servings


Wombok 1/2
Bacon 2 to 4 slices
Oil 1 tablespoon
Soup Stock 2 cups *Chicken or Vegetable
Bay Leaf 1
Milk 1 to 2 cups
Parmesan Cheese 2 tablespoons *grated
Butter about 30g
Plain Flour 3 tablespoons
Salt & Pepper

  1. Place Butter in a small bowl and cover, heat in microwave at medium power to melt. Add Plain Flour and mix well to make paste.
  2. Wash Wombok and cut about 2cm width. Cut Bacon about 2cm width.
  3. Heat Oil in a pot over medium heat, cook bacon slightly then add thick parts of Wombok. When the thick parts of Wombok started softening, add the rest of the Wombok and cook for a few minutes.
  4. Add Soup Stock and Bay Leaf. When Wombok are tender, add Milk and Parmesan, then Salt & Pepper to taste. Do not boil, just keep simmering.
  5. Add some soup from the pot to the butter mixture and mix to thin the paste, then add this butter mixture to the stew to thicken it.
  6. Gently stir until the soup is thickened.