Eastington @ Paddington

*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) red curry paste coconut milk duck breasts palm sugar fish sauce canned lychees kaffir lime leaves (I substituted lime leaves) Thai basil pumpkin (I used butternut) limes long red chillies I de-Westernised this dish: I increased the “hot”…
Continue reading →: *Thai red duck and pumpkin curry
*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…
Continue reading →: *Lasagne al pomodoro fresco (Summer lasagne with tomatoes, mozzarella & basil)
*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: frozen blue berries banana…
Continue reading →: *Acai bowl with berries, banana, granola and raw honey
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…
Continue reading →: Spaghetti cozze, pachino e pecorino (Spaghetti with mussels, cherry tomatoes & pecorino)
Barramundi, Chickpeas, Tomato, Uncategorised

Baked Humpty Doo Barramundi with cherry tomatoes, hummus and tabbouli

Published by

Marcus

on

June 4, 2026

Recipe online: Baked Humpty Doo Barramundi with cherry tomatoes, hummus and tabbouli Reasonably simple, and very tasty. Hummus could be a little thicker (use less oil) and I missed having crispy skin on the barramundi. Hummus: can chickpeas, aquafaba (chickpea liquid), lemon juice, ground cumin, garlic, EVOO. Blended in the…
Continue reading →: Baked Humpty Doo Barramundi with cherry tomatoes, hummus and tabbouli
*Favourites, RESTAURANTS

NSW: Paddington: Cafè Fiveways

Published by

Marcus

on

May 30, 2026

30 May 2026: Eggs Tijuana: Poached eggs, guacamole and black bean corn salsa with chilli lime oil on sourdough. Delicious!
Continue reading →: NSW: Paddington: Cafè Fiveways
*Favourites, Barramundi, Mushrooms, Potatoes

*Crispy skin Humpty Doo Barramundi with garlic mushrooms and creamy mash

Published by

Marcus

on

May 27, 2026

Packet recipe. Sort of. Scan the QR code on the packet of Humpty Doo Barramundi and this was one of the options. Recipe online: https://www.humptydoobarramundi.com.au/crispy-skin-humpty-doo-barramundi-with-garlic-mushrooms-and-creamy-mash It was delicious! However, it used every hotplate and 4 pans. Creamy mash: potatoes (brushed potatoes), cream (I probably added more than the recipe said,…
Continue reading →: *Crispy skin Humpty Doo Barramundi with garlic mushrooms and creamy mash
*Favourites, RESTAURANTS, THAI

NSW: Haymarket: Porkfat

Published by

Marcus

on

May 22, 2026

Date visited: 21 May 2026 Highly recommended. My only criticism is that you only get 1.5 hours in a sitting. The staff were very polite. Tamarind Chicken Wings: “fish sauce, tamarind, palm sugar, crispy garlic, coriander” (pronounced tamarind flavour, unlike my last review of another Thai restaurant) Hand towels. Papaya…
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Beefsteak & Burgundy #7, INDIA, RESTAURANTS

NSW: Crows Nest: Dhakshin Authentic South Indian Cuisine

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Marcus

on

May 20, 2026

Date Visited: 19 May 2026 I was expecting good dishes from here, but was disappointed. I think they have catered to a Western palate that prefers milder dishes. Perhaps they were asked to achieve this as it was served to a group. Papadums: (soggy/ stale and the oil was rancid,…
Continue reading →: NSW: Crows Nest: Dhakshin Authentic South Indian Cuisine
Chicken

Chicken cooked in beer (Pollo alla bird)

Published by

Marcus

on

May 18, 2026

from Da Silvano Cookbook: Simple Secrets From New York’s Favorite Italian Restaurantby Silvano Marchetto (p125) Not worth the loss of the beer! Organic chicken Flour, S & P Asahi beer Just too plain. I rather have Hainanese Chicken rice. Serving suggestion was with Bietola, boiled potatoes, or rice. I did all three,…
Continue reading →: Chicken cooked in beer (Pollo alla bird)