Eastington@Paddington

Squid-ink pasta with poached prawns

Published by

Marcus

on

October 20, 2025

from 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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Fennel, GREECE, Pasta, Prawns

Prawn Youvetsi

Published by

Marcus

on

October 19, 2025

from 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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Asian Greens, Garlic

Wok-fried garlicky greens

Published by

Marcus

on

October 16, 2025

from 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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Duck, Pickles, Rice

Crispy Duck Confit With Garlicky Duck-Fat Rice and Pickles

Published by

Marcus

on

October 16, 2025

Crispy Duck Confit With Garlicky Duck-Fat Rice and Pickles

loosely 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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*Favourites, Avocado, Feta, Tomato

*Crushed avocado, soft eggs and chilli-lime salt

Published by

Marcus

on

October 11, 2025

*Crushed avocado, soft eggs and chilli-lime salt

from 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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*Favourites, JAPAN, KOREAN, RESTAURANTS

NSW: Paddington: Izy.Aki

Published by

Marcus

on

October 9, 2025

This is a must try. Presentation, flavours, service, and atmosphere all excellent. Omakase style. Choose your saki cup. Highly recommended to let Aurelian choose matching sake for each dish. Probably won’t get all the ingredients correct, but here goes (I will add more as I remember more). “The Egg” (free…

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Oysters, RESTAURANTS, Seafood

NSW: Hawkesbury River, Mooney Money: Oyster Shed

Published by

Marcus

on

October 6, 2025

NSW: Hawkesbury River, Mooney Money: Oyster Shed

Highly recommended. Menu Seafood Patter Side Salad Pacific Oysters (Natural) Smoked Trout Pate

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ITALY, Pasta, Salmon, Spinach

Whole-wheat spaghetti with lemon, basil, and salmon

Published by

Marcus

on

October 5, 2025

Whole-wheat spaghetti with lemon, basil, and salmon

from Giada’s Kitchen: New Italian Favorites by Giada De Laurentiis (p100) Tasty and quick! Whole-wheat Spaghetti. (As it was available at the local, I substituted Girolomini spelt spaghetti)

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Chickpeas, Pasta, Spinach

Gigli with chickpeas and za’atar

Published by

Marcus

on

October 4, 2025

from Ottolenghi Simple by Yotam Ottolenghi (p191) Something simple, reasonably quick, different, and delicious.

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Mushrooms, Risotto

Giorgio’s risotto with porcini mushrooms

Published by

Marcus

on

September 28, 2025

Giorgio’s risotto with porcini mushrooms

from A Year at Avoca: A Cookbook (page 167) by Simon Pratt I just made the regular vegetable stock from vegetable scraps collected over the last few weeks (kept in the freezer) and needed to use it, hence this recipe was chosen. I omitted the optional cream (and used more butter and Parmesan) Delicious!

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