I spent most of my career working with seafood while running Australia’s largest recreational cooking school, Sydney Seafood School at Sydney Fish Market. I love the quality and diversity of Australian seafood and I’ve learnt a bit about preparing it from my chef friends over the years, we even wrote a book on it! Here are some of my favourite seafood recipes.
Pan-fried John Dory with Sage Like this recipe? You’ll love my online Traditional Italian cooking class! This pan-fried john dory recipe has a cross-cultural heritage. It’s a pescatarian-friendly take on the Roman veal dish saltimbocca alla Romana inspired by classic French à la meunière. La meunière is the miller’s wife, and à la meunière is […]
Swordfish Chilli, Garlic & Lemon Like this recipe? Join me on a Southern Italian food & wine tour to discover more regional specialties! This recipe for pesce spada alla diavola – swordfish chilli garlic & lemon – is inspired by the simple flavours in the classic Italian dish ‘galletto alla diavola’ (see video below). Chilli, […]
Pistachio-Crusted Salmon Like this recipe? Join me on a Southern Italian food & wine tour to discover more regional specialties! This delicious pistachio-crusted salmon is inspired by a dish served at the annual Sagra del Pistacchio di Bronte in Sicily and introduced to me by Lucio Galletto. Bronte is renowned for its pistachios which are […]
Riso, Patate e Cozze (Tiella Barese) Like this recipe? Join me on a Southern Italian food & wine tour to discover more regional specialties! One of Puglia’s most popular dishes – riso, patate e cozze (or ‘ris, patan e strazz’ in dialect) originated around Bari in the 16th century during the Spanish rule in southern […]
Potato & Scamorza Tart with Smoked Trout Like this recipe? Discover more delicious Italian dishes on my small-group Italian food & wine tours. This deliciously versatile potato & scamorza tart can be vegetarian, but potatoes and smoked fish are such natural partners that I like to add hot-smoked rainbow trout. Scamorza is an aged mozzarella, […]
Gravlax Like this recipe? You’ll love my online Australian cooking class! ‘Gravad-lax’ means ‘buried salmon’ and refers to the ancient practice of wrapping salted fish in bark and burying it in the cold Scandinavian soil to preserve it through winter. While gravlax is normally prepared using a whole side of salmon, I have made it […]
Fregola Risottata with Clams & Chickpeas Like this recipe? Join me on an Italian food & wine tour to discover more regional specialties! Slightly larger than North African couscous, fregola is a reminder of the Arabic influence in Sardinia. It’s delicious in salads and soups and especially tasty as fregola risottata, stirred with the cooking […]
How To Cook Prawns for Sushi Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Ever wondered how to cook prawns for sushi so that they sit flat across the rice? Normally, when prawns are boiled they curl. But prawns used for sushi need to be straight. Here’s how to […]
Prawn Kebabs Like this recipe? You’ll love my online Lebanese cooking class! I like to leave the shells on when I’m grilling prawn kebabs as they protect the flesh and keep it juicy and tender. They’re a bit messy to eat this way so ensure you have large serviettes, finger bowls, plus bowls for the […]
Salmon Tails with Yoghurt Sauce Like this recipe? You’ll love my online Lebanese cooking class! These salmon tails with yoghurt sauce are as easy and delicious as dinner gets. Salmon tail is a tasty and great value alternative to thicker pieces of fillet and, like all fish, is best cooked with the skin on – […]
