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Continue reading →: Spaghetti Puttanescafrom Cellar Bar by Guy Grossi (p168) Another version, this time blending the canned tomatoes before adding to the sauce, and reducing the sauce for 30mins. The Sauce: Serve on Spaghetti (Barilla #5) and top with Parmigiano. Simple, and reduction gives it depth of flavour.
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Continue reading →: NSW: Woollahra: The Wine LibraryDate Visited 28 October 2025. Not recommended. Guillaume Gonnet Southern Rhône Wine Dinner This was a function that they organised (Plates are shared between 4): SNACK: Savoury cone topped with tomato brushetta and stracciatella : Very good ENTREE: Polenta with anchovies and taramasalata: Good, but the taramasalata was no different…
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Continue reading →: Avocado & poached egg on ryefrom Australian Food by Bill Granger (p18) Very simple, but a new method for poaching eggs. Bring the water to boil, turn off and crack the egg directly in the water and cover with a lid. Wait 3 minutes. The egg was perfect. (ps also the same method exactly in Classic Conran by…
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Continue reading →: Crab & chilli linguinefrom Australian Food by Bill Granger (page 126) It was World Pasta Day (25 October)! Simple, quick and good, but not as good as Bill’s recipe for *Spaghettini with crab, lime and chilli.”
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Continue reading →: Squid-ink pasta with poached prawnsfrom Maggie’s Christmas by Maggie Beer (p340) Simple, but it needed more sauce than a drizzle of olive oil. The tasted bread crumbs absorbed all the moisture1
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Continue reading →: Prawn Youvetsifrom Local Paddo, Spring 2025, edited extract from Opal Recipes inspired by Greek Tavernas by Helena & Vikki Moursellas Simple and tasty, but time consuming peeling the prawns Prawn Stock Youvetsi (which refers to the Greek clay pot, but I used a frypan, same as cooking risotto) Topped with lemon…
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Continue reading →: Wok-fried garlicky greensfrom Dumplings and Noodles: Bao, Gyoza, Biang Biang, Ramen–and Everything in Between(page 148) by Pippa Middlehurst I substituted crispy shallots for crispy garlic. Very good, but I still prefer Nigel Slater’s asian greens with garlic and oyster sauce (more Unami) Served with pan seared tuna topped with “Double Trouble-Hot Chilli Wasabi Mustard” and…
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Continue reading →: Crispy Duck Confit With Garlicky Duck-Fat Rice and Picklesloosely inspired by Crispy Koji Duck Confit With Garlicky Duck-Fat Rice and Umeboshi Recipe: https://www.seriouseats.com/crispy-koji-duck-confit-with-garlicky-duck-fat-rice-and-umeboshi I was lazy and had duck fat to use. Sushi Rice (the only short grain I could get quickly) washed to remove most of the starch. Microwave 10m. Mix with duck fat and preserved garlic.…
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Continue reading →: Crushed avocado, soft eggs and chilli-lime saltfrom Matt Moran’s Australian Food: Coast + Country (page 18) by Matt Moran Hardly needs a recipe but I loved it, although the chilli-lime salt was more “salt-lime chilli”. I would add more chilli and use a lot less salt next time. Delicious!
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