This Oyster and Mussel Chowder was kindly supplied by Janet Fleming on our recent visit to Flamingo Oysters in Whangaroa, New Zealand. It is incredibly easy to make and tastes great. I adapted the recipe slightly in that I used mussels in their shells. If you would like to read the story about our visit [...]
I love curing fish. I have previously posted some recipes of some cured kingfish, but I am always trying different variations. This time I had been sent some fabulously fresh wasabi from Shima Wasabi in Tasmania, so I was keen to try a few new combinations. While I used fresh wasabi, you can also use [...]
My recent visit to The Falls Farm saw me come home with a bunch of fabulous pom pom-like red creole onion flowers. I though they would be magnificent in a vaseā¦ and then I was told that you could actually eat them, so after a call out on Instagram, Cameron Matthews, from The Long Apron, [...]
As far as I am concerned the best way to have oysters is freshly shucked, natural and unadorned, however sometimes I make an exception for tempura oysters. #yesplease This is my takeā¦ Ingredients: Ā¼ cup rice flour Ā¾ cup self raising flour Ā½ tsp finely grated ginger 1 cup sparkling mineral water, icy cold 1 [...]
Native foods have become quite popular, especially in the way of spices. There are a number of producers on the Sunshine Coast that stockĀ a wonderful selection of spices and condiments that are based on ābush foodsā and this recipe is an exciting introduction to them. This Bush Ravioli recipe is quick and easy. If you [...]
I love preparing fish in this method as the corn husks really help retain the moisture of the fish, as well as infusing the flesh with its own subtle flavour. Although prising the corn out of its husk with out damaging it is a little fiddly, it can be prepared well in advance. I have [...]
Taramasalata, aĀ āsalad creamā or dip, is a delicious Greek and Turkish meze dish served with thin āMelbaā style toast, cruditĆ©s of vegetables, pita or crusty bread, or make some lavash. Tonya Jennings has a fabulous cooking school, Cooking on the Bay, based in Melbourne where this is one of the fabulous dishes that she will [...]
I have been fascinated with the purple congo potatoes ever since I first discovered them at the Noosa Farmersā Market years ago. The flesh of this vegetable is a vibrant purple when sliced in half and is quite spectacular. Visually it is a really treat, and this is a fun way of showing it off. [...]
Winter brings with it the yearning for slowly cooked comfort foods and there is nothing more comforting than lamb shanks that just melt in your mouth. The combination of the honey and spice blend, add extra dimension to this dish which is complemented by the creamy parsnip mash. Try sprinkling a little diced preserved lemon [...]
I looove this recipe. Moroccan Chickpea soup isĀ a wonderful hearty soup, perfect warmer from this arctic snap we have been experiencing, though I have been known to make it in the middle of summer. Ingredients: 1 tbs olive oil 1 large brown onion, finely chopped 2 garlic cloves, crushed 1 tbsĀ grated fresh ginger 1 Ā½ [...]
