Portuguese Clams in White Wine
Portuguese Clams in White Wine Like this recipe? You’ll love my online Portuguese cooking class! Clams are very popular in Portugal. Amêijoas com vinho branco (Portuguese clams in white wine) are typically cooked over an open fire in a traditional cataplana, a metal vessel made of two concave halves that clip together to tightly enclose […]
Guangxi-Style Smoked Trout Salad
Guangxi-Style Smoked Trout Salad Like this recipe? You’ll love my online Chinese cooking class! This Guangxi-style smoked trout salad is inspired by a versatile pork salad by Spice Temple chef Andy Evans. It’s more a concept than a recipe; Andy usually makes it with char siu (see video below) and it’s just as delicious with […]
Baked Herb & Lemon Leatherjacket
Baked Herb & Lemon Leatherjacket Like This Recipe? Order Your Copy of the Sydney Seafood School Cookbook Now! Baked herb & lemon leatherjacket trunks are a great introduction to whole fish. The coarse skin and large head (with its threatening spike) have been removed, and the thick white flakes of flesh lift easily off the […]
Snapper Baked in Salt Crust
Snapper Baked in Salt Crust Like this recipe? You’ll love my online cooking class Inspired by Janni Kyritsis! Snapper baked in salt crust is a wonderful dish for entertaining – it’s easy to prepare as most of the work is done ahead of time and it’s so impressive when unveiled at the table. Janni Kyritsis […]
Baked Rainbow Trout
Baked Rainbow Trout Like This Recipe? Order Your Copy of the Sydney Seafood School Cookbook Now! With their colourful skin, baked rainbow trout make a gorgeous centrepiece for any table. I developed this recipe for Christmas Day to go with Matt Moran’s rough mint sauce (see video below). Versatile rainbow trout are just as good […]
Rice with Fried Garlic & Shallot
Rice with Fried Garlic & Shallot Like Rice with Fried Garlic & Shallot? You’ll love my online Malaysian cooking class! This simple side dish of rice with fried garlic & shallot is a vegetarian take on the rice served with classic Hainanese chicken rice. The fried shallot and garlic add plenty of flavour without using […]
Churri
Churri Like this recipe? You’ll love my online Indian cooking class inspired by Ajoy Joshi! Churri is the traditional accompaniment to Indian biryani and roasted meats, the fresh herbs and tangy yoghurt and buttermilk brighten up the slow-cooked meat and rich onion. Use a natural pot set yoghurt if possible, like the buffalo yoghurt from […]
Baked Ocean Trout with Mushrooms
Baked Ocean Trout with Mushrooms Like this Recipe? Join my small-group Northern Italian Food & Wine Tour for more delicious Italian inspiration! This recipe is inspired by my friend Alessandro Pavoni, and the time we spent together in northern Italy researching for A Lombardian Cookbook. Catching freshwater fish (like trout) and foraging for mushrooms are […]
Tuna Biryani
Tuna Biryani Like this tuna biryani recipe? You’ll love my online Indian cooking class inspired by Ajoy Joshi! Tuna biryani (also called kupa biryani) is a pescatarian version of the more traditional Indian classic, lamb biryani. Tuna has great flavour but a tendency to dry out quickly, so it’s best cooked in large pieces. At […]
Salmon Bisteeya
Salmon Bisteeya Like this recipe? You’ll love my online Middle Eastern cooking class inspired by Michael Rantissi! Bisteeya is a classic Moroccan pie, traditionally made with pigeon and other poultry. It lends itself beautifully to seafood too as you’ll see in this salmon bisteeya. A seafood version is even quicker and easier to make than […]