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Continue reading →: Spicy Sichuan pork noodlesfrom RecipeTin Eats – Dinner: 150+ Recipes from Australia’s Favourite Cook by Nagi Maehashi (page 64) This was very good, but I felt it needs an extra dimension to take it to the next level. (perhaps Sichuan pepper, the addition of Shaoxing cooking wine, and/or perhaps a garnish of roasted peanuts). Asia Sauce:…
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Continue reading →: Pizza with green and red grapes, rosemary, pinenuts, and ricottafrom Jamie’s Italy by Jamie Oliver (page56) Something different, and very good. (I think SWMBO wants this again!) Toscano pizza base, red and green grapes, pine nuts, rosemary, vanilla sugar (I substituted raw sugar and vanilla beans), white wine (riesling). Topped with ricotta (Perfect Italiano) and EVOO. Served with Connoisseur Gourmet Ice Cream…
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Continue reading →: Pizza with smoked pancetta, mozzarella, fresh chilli, and tomatoesfrom Jamie’s Italy (page 57) by Jamie Oliver Woollworths Metro allegedly had pancetta in stock according to their app, but actually not, so I substituted wood smoked short cut bacon. I think pancetta would be better. Another simple (and good) pizza. Toscano pizza base, Mutti passata, buffalo mozzarella, fresh red chilli (should have used…
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Continue reading →: Kale & chickpea puttanescafrom Yummy, Easy, Quick: 127 Dinners That Take 30 Minutes or Less to Prepare by Matt Preston (page 275) Well, I had kale leftover, and SWMBO loves puttanesca! Basically standard puttanesca ingredients, with the addition of kale, chickpeas, red wine (granacha) and lemon zest. Whilst good (and probably healthier with the additional ingredients),…
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Continue reading →: *Crispy skin fish with bean ragufrom RecipeTin Eats – Dinner: 150+ Recipes from Australia’s Favourite Cook by Nagi Maehashi (page 67) This was very good, and I will definitely do this one again. I used the Humpty Doo barramundi. Putting the fish in the fridge uncovered, skin side up for 1hr helped make the skin even crispier…
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Continue reading →: Moules marinièresfrom The Cast Iron Way to Cook (page 16)by Le Creuset This was very good, but the Instruction “cover with lid and head on top of the hob over a medium heat for 2 minutes. Reduce the heat and continue to cook for a further 4-5 minutes,” didn’t work. No steam to cook…
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Continue reading →: *Scrambled harissa tofu / Avocado and Cucumber Saladfrom Ottolenghi Simple by Yotam Ottolenghi (page 13) Its delicious! Onions caramelised in EVOO; rose harissa; tofu; and salt. Salad: Cucumber (deseeded), green chillies (not deseeded), avocado, coriander leaves, EVOO, lime juice and nigella seeds. Toasted sourdough
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Continue reading →: Baked orzo puttanescafrom Ottolenghi Test Kitchen – Shelf Love by Yotam Ottolenghi and Noor Murad (p114) SWMBO’s favourite meal is puttanesca! Something different, in that it adds tuna, chilli, preserved lemon and parmesan to standard puttanesca ingredients. But it breaches my puttanesca preferences, in that it includes onion, basil; and the pasta is baked. Ingredients: orzo pasta;…
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Continue reading →: NSW: Sydney Fish Market: Hamsi Taverna
Date visited: 15 September 2026 Mediterranean olives and pickles Spencer Gulf kingfish, kumquat, pickled onions Bread, and Taramasalata, lemon oil and cured roe O.B bakery rustic bread rolls Burrata, pomegranate molases, tomato & pepper ezme King prawn skewer, walnut harissa, lemon chilli White anchovies (crumbed and fried), red onion and…
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Continue reading →: Bananas Foster-ish bananasfrom Sweet Enough by Alison Roman (page 210) Bunderberg rum Raw sugar Bananas, vanilla pod and star anise Butter Finished with toasted slivered almonds, Connoisseur Vanilla Ice Cream and Maldon sea salt flakes Very good
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