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Continue reading →: *Luv-a-Duck confit duck legs with white beansThis was another trial. Probably the best so far. Confit legs were kept in their bag and sous vide at 90C for about 30 minutes, and out of the bag and under the grill at 190C for about 15 minutes until the skin was golden. Tried two types of white…
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Continue reading →: Andy’s chilli tuna pasta bakefrom The Next Element by Andy Allen (b35) Apparently according to Andy: “This is a massive hit with my family and was also a hit with my housemates at the MasterChef house.” It wasn’t a hit for me! Why take a perfectly al-dente pasta, and then bake it for a further 5mins? Give…
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Continue reading →: NSW: Chatswood: Fortune Place Chinese Restaurant
Date visited: 4 July 2026 (Yum Cha) Pork and Duck Garlic Chive Dumpling ???? Combination Pork Mince Dim Sim Prawn Dumpling Stir Fry Vegetarian Noodles Prawn Rice Noodle Chinese Broccoli Beans Pan Fried Radish Cake Fried Prawn Wonton Spring Rolls (allegedly chicken) Mango Pancakes THE BILL (for 7) Not sure…
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Continue reading →: Luv-a-Duck confit duck legs with “Green Goddess Salad”This was just a quick meal following the packet directions. Both bought from Woollies Metro. Green Goddess Salad into the warming draw. Duck went into the oven and cooked following packet directions (pre heated) 190C fan forced for max time 20m. Duck skin was still not crispy. I then finished…
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Continue reading →: *Risotto di zucca (Pumpkin risotto)This recipe comes from Renato Piccolotto from the Hotel Cipriani in Venice and reproduced by Antonio Caluccio in at least 3 of his books: It is delicious! although like all good risottos, time consuming. Butter, rosemary, garlic and pumpkin (I used butternut pumpkin) (Carnaroli rice holds it shape and retains…
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Continue reading →: Coriander cobblerfrom Gingerboy by Teage Ezard and Chris Donnellan (p21) I had some grapefruits gifted to me, and was looking for different things to do with them: Blended in the NutriBullet. Delicious combination of bitter and herbal! Can’t wait to try it with DOM.
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Continue reading →: Curried tomato and mussel soupfrom From the Boathouse: Sharing Food by Michael Klausen (p26) Something different and very good. You need to run the mixture through a mouli if you want to preserve the colour (rather than a blender) Live mussels cooked in whit wine (I used a Clare Valley Riesling) Then add curry leaves to the…
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Continue reading →: NSW: Rozelle: Le Coq Healthy RotisserieDate visited: 25 June 2026 Duck Liver Parfait (Sourdough, cornichon (they substituted carrot and onion), onion jam) Onion baguette (No photo? did we have this?) Brandade Croquette (Salted cod, tarragon mayo) Crispy Cauliflower Bites (Parmesan, sour cream) Escargots (Garlic, herbs, croutons) Rotisserie: Duck al’orange (1/2) Rotisserie: Pork Belly Porchetta (1/2)…
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Continue reading →: NSW: Darlinghurst: Bar Reggio
Date visited: 25 June 2026 The special pizza: Prawn, garlic, Jalapeños, roasted capsicum & Rocket (very good) Calf Liver a la Veneziana (An iconic Italian dish featuring thinly sliced calf’s liver and generous portion of sweet, slowly caramelised onions. This was also served with bacon. The water suggested having it…
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Continue reading →: *Roast pork belly with rosemary polentafrom Alla Fratelli: How to Eat Italian by Barry McDonald and Terry Durack (p131) Simple and delicious. The gala apple, rocket and lemon went perfectly with the pork belly. The Rosemary Polenta was a bit soft, so next time I will follow the packet directions for cooking it., rather than the recipe. Polenta, rosemary, butter…
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