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 [...]
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 [...]
Peter Brettell's (Wild Rocket @ Misty's in Montville Head Chef and passionate local beef supporter) shared his braised beef recipe with me some time ago. It is delicious! With the cold weather it is a true 'nose to tail' winter warmer. If you are not familiar with the 'nose to tail' concept - it is the art of [...]
I recently had the pleasure of enjoying the a cooking class focusing on the ever divine truffle at The Golden Pig Food & Wine School in Brisbane. While there a number of fabulous dishes with the magic ingredient… I could help but be particularly enraptured with this dish… purely because of the truffle butter and [...]
This is another fabulous recipe shared by Katrina Ryan from The Golden Pig Food & Wine School. A Thai dish, this was featured as part of the Vietnamese cooking class I attended, the beautiful tangy chicken complementing the other dishes wonderfully. [divider] Ingredients: 4 chicken marylands 8 cloves garlic 3 stalks lemongrass white part only, [...]
I love the concept of ‘nose to tail’ cooking and Freestyle Escape Cooking School has hosted a number of these classes, one of which I attended where ‘noes to tail’ specialist Peter Wolfe cooked up this fabulous, and insanely simple Vietnamese sausage, and… has been kind enough to share the recipe… [divider] Ingredients 700gms lean [...]
Tonya, from Cooking on the Bay Cooking School made one of these delicious Mushroom Tarts on a recent visit while she was on the coast. It is easy to make and perfect for a light lunch or a starter. Ingredients Parmesan Pastry: 600g plain flour 1 cup finely grated parmesan cheese 480g butter, roughly [...]
The combination of the cinnamon pears with the smokiness of the duck makes for strange bedfellows but is just delicious. Ingredients: 6 cooking pears 2 tablespoons cinnamon powder 1 sheet paperbark* 30cm square 4 duck breasts 4 tablespoons brown sugar 2 tablespoons sea salt 1 teaspoon coarsely ground native pepper Coriander - garnish Chilli [...]
