Roast Quail with Coriander Pesto Like this recipe? You’ll love my online cooking class inspired by Matt Moran featuring easy Aussie dishes! I love roast quail, especially the larger, meaty Jurassic quail from Brisbane Valley. If you’re serving generous sides, I find half a Jurassic quail is enough for most people. Like all poultry, quail […]
Za’atar Like this recipe? You’ll love my online Lebanese cooking class! Za’atar simply means thyme in Arabic and the smell of wild thyme crushed underfoot as you walk through the hills in Lebanon is one of the most evocative aromas. Za’atar as a spice blend is a mixture of dried thyme, sumac (a ground […]
Prawn Cocktail with Avocado Like this recipe? You’ll love my online Australian cooking class! No matter how retro, some recipes don’t go out of fashion because they simply taste good! Cooked prawns with crisp iceberg lettuce and tangy, pale pink cocktail sauce (sauce Marie Rose) is one such combination. Go full retro and serve your […]
Quick Kimchi Like this recipe? You’ll love my online Asian Home Cooking cooking class! Kimchi, Korean spicy pickled cabbage, is a great side dish with almost anything. Cabbage ferments quickly, especially if you start it off at room temperature for a day. Kimchi is even delicious eaten as soon it’s made, without waiting for it […]
Spice-Rubbed Leatherjacket I love the thick flaky texture of the fish in this spice-rubbed leatherjacket recipe, but you could use any firm-fleshed fish, whole or fillets, including some of the oilier ones like mackerel or tuna as they’ll stand up well to the rich Mediterranean flavours. Those bold flavours pair well with a medium-bodied red, […]
Southern Fried Salmon While fried chicken is the Southern classic, a similar process works just as well with fish in this delicious Southern fried salmon recipe. You can use any firm-fleshed fish; I love salmon as its oiliness echoes the richness of the chicken skin in the traditional recipe. The Southern spice blend is inspired […]
Prickly Ash Master More Chinese Recipes & Kitchen Basics with My Online Chinese Cooking Class Sichuan peppercorns, those wonderfully numbing little nuggets that are essential to Sichuanese food, aren’t a true pepper but a similar-shaped dried fruit from the prickly ash tree (Zanthoxylum piperitum). This spice has a great aroma, which is amplified by roasting […]
Snapper Baked in Salt Crust 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 taught me all about baking in salt crust when we wrote his cookbook […]
Poached Rainbow Trout The same steeping method used for cooking Hainanese chicken works beautifully with whole fish, especially for poached rainbow trout or salmon. English food writer Jane Grigson recommends poaching pink fish in strong brine and that’s the method I’ve followed for years. Leaving the fish to cool in the poaching liquid keeps it […]
Potato Focaccia I love authentic focaccia made with a generous amount of olive oil. My recipe is inspired by Ligurian-born restaurateur, Lucio Galletto, who uses more water and oil in his recipe than many I’ve seen, which is what makes his focaccia so delicious. I love how versatile focaccia is and especially enjoy potato focaccia […]
