Eastington @ Paddington

*Favourites, Basil, Parmigiano Reggiano, Pasta

Basil Pesto

Published by

Marcus

on

June 20, 2026

Basically the same recipe everywhere. Basil leaves, Parmigiano Reggiano, garlic, pine nuts, and blend with EVOO until you get the constancy you want. Put into a sterilised jar, and use at will. Here with San Remo Pulse Pasta (red lentil fusilli) topped with more Parmigiano Reggiano and pepper. Fusilli is…
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Tofu, Tuna

Grilled tuna with tofu and soy

Published by

Marcus

on

June 20, 2026

from Blood Sugar: Inspiring Recipes for Anyone Facing the Challenge of Diabetes and Maintaining Good Health (page 149) by Michael Moore Soft tofu in a sauce of white miso paste, sugar, light soy sauce, rice wine vinegar and sesame oil, and then steamed. Yellow fin tuna seared in the fry pan 1m per side…
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Beefsteak & Burgundy #7, RESTAURANTS

NSW: Pennant Hills: Pennant Hills Golf Club

Published by

Marcus

on

June 18, 2026

Date visited: 17 June 2026 Above average food, very good service and ambience. Entree: Seared yellow fin tuna crusted in sesame seeds with “sweet sauce”; Battered Morton Bay bug and asian salad (daikon, carrot, and spring onion), yuzu dressing on a large betel leaf, chilli mayo & sesame cracker. (Unfortunately…
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*Favourites, Parmigiano Reggiano, Pasta

*Spaghetti with Marmite

Published by

Marcus

on

June 16, 2026

from Nigella Kitchen: Recipes from the Heart of the Home by Nigella Lawson (p49) who in turn got it from Risotto with Nettles: A Memoir with Food by Anna Del Conte (p195). I mistakenly used spaghettini (which cooks in about 4 minutes), but it probably worked better than spaghetti. I substituted Vegemite with B Vitamins,…
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Blue Cheese, Onion, Pasta, Walnuts

Pasta with Caramelized Onion Sauce

Published by

Marcus

on

June 16, 2026

from The Moosewood Cookbook, 40th Anniversary Edition by Mollie Katzen (p78) This is not in the 1974 edition. I thought this was rather a unique recipe until I search my cookbooks and found pasta and caramelised onion recipes from Ottolenghi, Nigel Slater, Donna Hay, Michele Curtis and Paul Gayler. So not that unique.…
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*Favourites, Eggs

*Daniel Patterson’s Poached Scrambled Eggs

Published by

Marcus

on

June 15, 2026

I wanted to try this after seeing it on SBS Mind of a Chef (S1: E9 Chef) https://www.sbs.com.au/ondemand/watch/2436331075633 There is a link to the recipe here: https://food52.com/recipes/17328-daniel-patterson-s-poached-scrambled-eggs So simple. Whisk organic eggs and poach in salted water for 15 sec and serve with black pepper and EVOO. Delicious, light, and…
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*Favourites, Duck, Lychee, Pumpkin, THAI

*Thai red duck and pumpkin curry

Published by

Marcus

on

June 12, 2026

from Cook Book: 187 Recipes That Will Make You Incredibly Popular by Matt Preston (p215) I de-Westernised this dish: I departed from the recipe, in that I wanted to leave the skin on the duck (as most red curry duck recipes do). I scored the duck breasts and placed them skin side down…
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*Favourites, Grana Padano, ITALY, Mozzarella, Pasta, Tomato

*Lasagne al pomodoro fresco (Summer lasagne with tomatoes, mozzarella & basil)

Published by

Marcus

on

June 11, 2026

from Pasta: Recipes from the Kitchen of the American Academy in Rome: Rome Sustainable Food Project by Christopher Boswell (p227) Egg pasta: 00 Flour, semolina, organic eggs and EVOO Tomato layer: Mutti can San Marzano tomatoes and basil blended Cheese layer: Buffalo mozzarella cheese and Grana Padano, mixed I departed from the recipe…
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*Favourites, Banana, Strawberries

*Acai bowl with berries, banana, granola and raw honey

Published by

Marcus

on

June 7, 2026

from The Happy Cookbook: 130 Wholefood Recipes for Health, Wellness, and a Little Extra Sparkle by Lola Berry (p22) I din’t have any almond milk so I just blended almonds and water. No time to wait for soaking overnight, and I didn’t strain the nut fibre out. Then added: Topped with Granola, strawberries,…
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ITALY, Mussels, Pasta

Spaghetti cozze, pachino e pecorino (Spaghetti with mussels, cherry tomatoes & pecorino)

Published by

Marcus

on

June 5, 2026

from Pasta: Recipes from the Kitchen of the American Academy in Rome: Rome Sustainable Food Project by Christopher Boswell (p45) This is a variation of the classic Roman Pasta all’Amatriciana with mussels taking the place of guanciale and the cherry tomatoes in place of tomato sauce. Garlic infused EVOO on low heat. (This…
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