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Continue reading →: Salt-crust pork bellyfrom Destination Flavour: People and Places by Adam Liaw (p49) Very similar to beggars chicken, or salt crusted fish, except this time with a pork belly. Salt-crust of flour, salt and water. Pork belly seared until well brown on all sides Belly coated in toasted fennel seeds and black peppercorns, and sealed in…
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Continue reading →: *Product Reviews: Crumbed Whiting (NZ & Southern Blue)I purchased 4 different crumbed Whiting in packets from Woolies Metro. The first two were NZ Whiting from SeaLord. The difference being in the batter, one being tempura, and the other more a bread crumb coating. At the recommended cooking time and temperature (9m from frozen), both were not cooked…
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Continue reading →: *Chilli kale chipsfrom Zero F*cks Cooking: Endless Summer(page 67) by Yumi Stynes It’s just kale, salt and chilli flakes! Recipe calls for placing kale close to the grill, and bake at 120C for 9-10m . Mine didn’t come close to being crisp. After much experimentation (higher temperature, fan forced, longer time etc) the best was…
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Continue reading →: *Braised lamb shanks with silverbeet and lentilsfrom Yummy, Easy, Quick: 127 Dinners That Take 30 Minutes or Less to Prepare by Matt Presto Delicious and easy! I just used one pot with a lid rather than frying pan, baking dish and alfoil. Worked fine Lamb shanks leeks garlic Mutti canned organic tomatoes chicken stock, and white wine (riesling) fresh…
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Continue reading →: Flathead with sauce gribichefrom Australian Fish and Seafood Cookbook: The Ultimate Kitchen Companion (page 84)by John Susman and Anthony Huckstep and Sarah Swan andStephen Hodges Simple, quick and very good. Flathead coated in rice flour and cooked in ghee, under weights. (unfortunately the flathead already had its skin removed, so missed out on the deeper colour and crispy skin) Sauce Gribiche:…
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Continue reading →: *Zucchini ribbon saladrom The Tucci Table: Cooking with Family and Friends by Stanley Tucci and Felicity Blunt It doesn’t get much simpler than this! Organic zucchini strips (I used the potato slicer but the mandolin would be better) Dressing of EVOO, lemon and S & P Shaved Parmigiano Reggiano I have done a few variations of this,…
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Continue reading →: Creamy Brussels Sprouts and Mushroom Lasagna Recipefrom J. Kenji López-Alt at Serious eats. Recipe online: https://www.seriouseats.com/creamy-brussels-sprouts-mushroom-lasagna-food-lab-recipe Something different, but certainly delicious. Allow about 2.5 hours even with the food processor doing all the chopping. Béchamel sauce with mozzarella fresh lasagna sheets brussel sprout mixture: (EVOO, grated Brussels sprouts, and double cream) mushroom mixture: (butter, button mushrooms,…
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Continue reading →: Pasta alla puttanescaCookidoo / thermomix recipe.: https://cookidoo.com.au/recipes/recipe/en-AU/r77110 I didn’t use the Thermomix to grate the parmesan, and it is easier to just grate the parmesan using a grater at the end, rather than have to clean the machine. EVOO, Garlic and chilli (I used two small red, in lie of the one…
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Continue reading →: NSW: Sydney: Fix Wine Bar & RestaurantDate visited: 30 January 2026 Crispy Jumbo Prawns (Black garlic, Baba Ghanoush) Seared Scallops (Fennel Salad, Turmeric & Ginger Dressing) Pork Rillettes (Pickles Toast) 1 kg (ish) T-Bone & Broccolini, Chilli, Lemon Three Cheeses: Hard (Maffra Cheddar, Vic), White Mould (Millawa Brie, Vic), Blue (Shaddows of Blue, Vic) Overall very…
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Continue reading →: Smoked-fish piesinspired by a Tracey “Skip” Tito recipe Very simple: a roux of butter, onion, flour and milk Add fish (I added Norwegian smoked salmon) and parsley S & P Pies made using shortcrust pastry bottoms, and puff pastry tops. The recipe was for party pie sizes, but I made pie…
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