Recipe – Hot & Sour Prawn Soup

Hot & Sour Prawn Soup (Dtom Yum Gung) Hot and sour soups are a classic on Thai menus. Although the version containing prawns, dtom yam gung, is perhaps the best known in Australia, ‘dtom’ simply means to boil and ‘yam’ to mix or toss together and these soups can be as basic or as complex […]

Recipe – Thai Fish Cakes

Thai Fish Cakes In Thai cuisine, dishes such as fish cakes and spring rolls are snacks, often bought from street vendors between meals. Thai fish cakes, tod man pla, have a springy texture, achieved by repeatedly ‘slapping’ the minced fish against the side of the bowl to develop the protein. Red fish works particularly well […]

Recipe – Portuguese Sardine Pate

Portuguese Sardine Pate Chef Jose Silva says: “Paté de sardinha, olives and bread are almost always on the table when you walk into a restaurant in portugal, before you even order.” Sardines abound in Portuguese waters and are one of the country’s most popular fish, with each person consuming an average of over 5kg per […]

Recipe – Tempura

Tempura is another example of how the Japanese take inspiration from other cultures and make it their own. Battered fried seafood and vegetables was introduced to Japan by Portuguese missionaries in the 1700s – the Japanese lightened the batter, added a delicate dipping sauce and created what is now considered one of their most definitive […]

Recipe – Aussie ‘Solomon Gundy’

Aussie Solomon Gundy Solomon Gundy is a classic Jamaican spread (also called solomon-a-gundy) made from heavily salted herring so strongly smoked that the flesh turns a reddish brown (thus called ‘red herrings’). I’ve opted for locally smoked salmon to create this Aussie version served with raw vegetables for dipping. Keep any leftovers in the fridge […]

Recipe – Open Fillo Sandwich with Garlic, Tomato & Anchovy

This simple starter is inspired by one of my favourite MG Garage entrées. I love the idea of sandwiching chopped olives between 2 sheets of fillo … and wonder what else might work in this way. Janni used to make a triple stack of the olive-studded fillo sheets with the other Ingredients sandwiched in between, […]

Recipe – Anchovy, Olive & Feta Fillo Fingers

Just about everything I’ve ever cooked has been inspired by something I’ve eaten before and this is no exception … my friend Janni usually whips these up to serve with drinks when friends gather at his place. They’re so simple they hardly need a recipe, and everyone’s always eagerly awaiting the next batch hot out […]

Recipe – Potato & Fontina Tart with Smoked Eel

This deliciously versatile potato & fontina tart is vegetarian … but potatoes and smoked fish are such natural partners that I tried it with smoked eel and loved that version too. Hot-smoked rainbow trout also works; either way use about 300g flesh if using seafood. If fontina’s not available, use any mild washed rind cheese, […]

Recipe – Vitello Tonnato

Vitello Tonnato This elegant Italian version of surf and turf hails from the north-western region of Piedmont. It really is delicious, though when prepared correctly not particularly attractive, and its English description of ‘poached veal in tuna mayonnaise’ doesn’t do it justice at all! You have to wonder why anyone would want their veal to […]

Recipe – Pissaladiere

This classic French dish is often referred to as Niçoise pizza. Pissaladière’s thin bread base is similar to focaccia and the sweetness of the caramelised onions contrasts beautifully with the salty anchovies and small local olives (also known as Ligurian olives as the Italian border is only about 40 minutes’ drive along the coast). The […]