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Continue reading →: Lobster tail with Potato Gnocchi, Wilted Spinach and Nduju Alla Vodka sauce.loosely inspired by “Spiny lobster with potato gnocchi, wilted spinach, and saffron-infused mussel emulsion” from Charlie Trotter’s Seafood by Charlie Trotter I only had 30 minutes to cook this! Fabbrica Nduja Alla Vodka sauce heated Mamma Emma Potato gnocchi heated in the above sauce for 3 mins. Spinach wilted under hot water (60C) Lobster…
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Continue reading →: *Crunchy cranberry and rice saladfrom Margaret Fulton Christmas: A Collection of Christmas Favouritesby Margaret Fulton (p162) I loved this. I changed the portions Dressing of ginger, orange juice, and EVOO. Coincidently, I was served the same salad on baked ocean trout a few days later, and that worked also.
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Continue reading →: *The Bellinifrom The Harry’s Bar Cookbook by Arrigo Ciprianiand Harry Cipriani (p16) Very simple: 1 part white peach juice freshly squeezed (I used a food ricer and then blended the pulp), 3 parts prosecco. Mix in a container before pouring into a glass as it foams. Delicious!
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Continue reading →: *Gazpachofrom The French Laundry Cookbook by Thomas Keller (p35) The secret is letting the flavours macerate overnight. Topped with Balsamic Glaze which I bought rather than made (one centre squirt would look better). Delicious.
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Continue reading →: *Salad of paw paw, mango and rocketfrom Maggie’s Christmas by Maggie Beer (p195) Very simple, and delicious Avocados drizzled with verjuice, paw paw mango and rocket Dressing of EVOO, lime juice and pepper.
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Continue reading →: Roasted capsicum with Persian feta and eggplant and parsley saladfrom Maggie’s Christmas by Maggie Beer (p192) One of the limitations with induction cooktops is that you can’t charr the capsicum skins. The BBQ ran out of gas, so the capsicums had to go under the grill which tend to cook the capsicums and makes them fall apart . The stuffing is fried…
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Continue reading →: Bocconcini balls with dukkahfrom Maggie’s Christmas by Maggie Beer (pafge 59) Very simple: Bocconcini balls rolled in sukkah and baked for about 5mins at 200C fan forced. Time said 5 to 6 mins before they melt. Mine were melted at 5m, so next time watch them in the oven and take out before melting. Otherwise good,…
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Continue reading →: NSW: Bondi Junction: Osteria RivaDate Visited: 18 December 2025 Arancini Puttanesca ($18). Different Fritto Misto. (lightly battered seafood) Tagliatelle with Porcini. ($33). Good but not memorable food. Corkage $20 a head (even for the non drinker). They added a compulsory tip of 10% for 6 people (which we didn’t notice at the time). Final…
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Continue reading →: Lamb & pita saladfrom Food & Wine Best of the Best, Volume 15 (2012): Best Recipes from the 25 Best Cookbooks of the Year by Food & Wine. This one is from The Cook & The Butcher by Brigit Binns Radishes would have given it a nice bite. Pitta pockets should have been split into smaller…
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Continue reading →: *Cozze alla Siciliana (Braised mussels with tomato, chilli and olives)from Italian Food Safari: A Delicious Celebration of the Italian Kitchen by Maeve O’Meara and Guy Grossi. (p14) Cooked in a wok with lid on Served with fresh seeded sourdough bread. I don’t know why a 1:2 ratio is needed between the EVOO and tomato puree. Next time I would just use enough oil to…
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Eastington@Paddington 