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Continue reading →: Flathead with sauce gribichefrom Australian Fish and Seafood Cookbook: The Ultimate Kitchen Companion (page 84)by John Susman and Anthony Huckstep and Sarah Swan andStephen Hodges Simple, quick and very good. Flathead coated in rice flour and cooked in ghee, under weights. (unfortunately the flathead already had its skin removed, so missed out on the deeper colour and crispy skin) Sauce Gribiche:…
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Continue reading →: *Zucchini ribbon saladrom The Tucci Table: Cooking with Family and Friends by Stanley Tucci and Felicity Blunt It doesn’t get much simpler than this! I have done a few variations of this, and it always seems to be a crowd pleaser.
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Continue reading →: Creamy Brussels Sprouts and Mushroom Lasagna Recipefrom J. Kenji López-Alt at Serious eats. Recipe online: https://www.seriouseats.com/creamy-brussels-sprouts-mushroom-lasagna-food-lab-recipe Something different, but certainly delicious. Allow about 2.5 hours even with the food processor doing all the chopping. The 9 x 13 inch pan was too big, or there was not enough ingredients to get complete coverage on each layer.…
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Continue reading →: Pasta alla puttanescaCookidoo / thermomix recipe.: https://cookidoo.com.au/recipes/recipe/en-AU/r77110 I didn’t use the Thermomix to grate the parmesan, and it is easier to just grate the parmesan using a grater at the end, rather than have to clean the machine. EVOO, Garlic and chilli (I used two small red, in lie of the one…
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Continue reading →: NSW: Sydney: Fix Wine Bar & RestaurantDate visited: 30 January 2026 Crispy Jumbo Prawns (Black garlic, Baba Ghanoush) Seared Scallops (Fennel Salad, Turmeric & Ginger Dressing) Pork Rillettes (Pickles Toast) 1 kg (ish) T-Bone & Broccolini, Chilli, Lemon Three Cheeses: Hard (Maffra Cheddar, Vic), White Mould (Millawa Brie, Vic), Blue (Shaddows of Blue, Vic) Overall very…
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Continue reading →: Smoked-fish piesinspired by a Tracey “Skip” Tito recipe Very simple: The recipe was for party pie sizes, but I made pie size. I can see party pies being a hit, but with the larger pies it needed more variety in the filling such in “Matt’s Ultimate Fish Pie”. https://eastingtonpaddington.com/2025/02/21/matts-ultimate-fish-pie/ Still very…
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Continue reading →: *Spiced chickpeas and haloumifrom Free Range in the City by Annabel Langbein recipe is also online: https://www.langbein.com/recipes/spiced-chickpeas-and-halloumi Quick / easy / one pot, and delicious Served with toasted Lebanese bread
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Continue reading →: Product Review: Fabbrica Sourdough Pizza MargheritaA new product at Woolworths Metro. Bake in the oven at 225C for 10 minutes on the Pizza Stone. Simple! The base was good, but the topping was devoid of any flavour and unappetising. Pity they don’t sell just the bases.
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Continue reading →: Spinach-Artichoke Lasagnaonline recipe: https://cooking.nytimes.com/recipes/1023140-spinach-artichoke-lasagna This was very good, but I should have used heavy cream rather than full cream in my attempt to create half and half. I also substituted fresh lasagna for the dry lasagna noodles, again probably a mistake as the pasta was overcooked (fell apart). The recipe call…
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Continue reading →: *Ravioli ripieni di ricotta e limone con salsa di burro e menta (Ravioli filled with ricotta and lemon, served with butter and mint)from Passione: Simple, Seductive Recipes for Lovers of Italian Food (page 37) by Gennaro Contaldo So simple, but so full of flavour. Pasta Dough (enough for 3): 125g 00 flour, 125g Durum wheat flour, 2 organic eggs, and 25g of water. I hear wine can also be used, but I was drinking it. Filling:…
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Eastington @ Paddington 