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Continue reading →: Bigoli alle acciughe (Bigoli with anchovies)from The Silver Spoon Pasta by Phaidon Press Editors and The Silver Spoon Kitchen (p168) Very similar to the Bigoli in salsa from La Cucina Veneziana by Gino Santin. The differences being a 60% reduction in the anchovies, no capers, smaller onions, and the addition of parsley (which I don’t think added anything). This was very…
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Continue reading →: NSW: Crows Nest: Berempah2nd Visit: 8 May 2026 Salt & Pepper Calamari: (lightly battered, wok tossed with salt, pepper and ling red chilli, shallots). Very good. Crispy Barramundi Fish Fillet + Thai lemon chilli sauce (w coriander, red onion, cucumber and tomato). Very good. Prawns Sambal: (Tiger prawns, Berempah sambal sauce). Sauce is…
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Continue reading →: *Whack it in eggplantfrom Zero F*cks Cooking: Endless Summer by Yumi Stynes (page 140) Very simple: I tried to do this in the Weber Q, but maintaining the constant temperature and cooking the top, even with the lid down, did not work, so I finished it up under the oven grill (probably too long, but I…
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Continue reading →: NSW: Paddington: CanessDate visited 3 January 206 Seared Tuna Andaluz: Salmorejo, Micro Herbs Salad Finger Lime “Cavier”. (Delicious) Lamb Kelab: Yogurt, Harissa, Oil, Pistachios, Chopped Salad Salsa. Pincho Moruno: Grilled chicken skewer, saffron-pimenton marinade, Mojo verde, Capsicum, Pickled Cucumber Prawn Saganaki – Ouzzo, Cherry Tomatoes, Capsicums, Feta, Mint, Parsley, Oregano Kifler Potatoes…
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Continue reading →: Fennel Pot Piefrom The Blue Zones Kitchen: 100 Recipes to Live to 100 (page 199) by Dan Buettner This is quite simple and tasty, although it took several hours (at 1.5 induction) to sweet down the veggies. Served with a simple green salad (Dressing EVOO, Balsamic, Dijon mustard, S & P)
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Continue reading →: Orecchiette with ricotta, broad beans and mintfrom The Kitchen Diaries I: A Year in the Kitchen with Nigel Slater by Nigel Slater (p194) I had lots of mint left over from Christmas, and this looked good, and it was. frozen broad beans defrosted in water (shell before cooking, it is easier on the hands). I cooked the broad beans…
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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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Eastington @ Paddington 