Germaine Borg and her family grow wonderful potted herbs on their family farm, Windy Hills Farm, near Camden. The herbs last for weeks on the kitchen counter, and months in a garden bed or planter and are perfect for snipping off just what you need for a dish.
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 Like this recipe? You’ll love my online British cooking class! 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 bone. It’s also […]
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 Like this recipe? You’ll love my online Australian cooking class inspired by Matt Moran! 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 […]
Albóndigas de Atún (Tuna ‘Meatballs’) Like this recipe? You’ll love my online Spanish cooking class! Albóndigas, meatballs, are a classic part of the Spanish tapas repertoire and are also popular in Mexico where they’re served in soup. As a tapa they’re usually coated in a thick tomato sauce, I love to add a pinch of […]
Involtini di Tonno Join one of my food & wine tours to Italy to discover more Italian regional specialties Tuna is a great pescatarian alternative in red meat dishes, especially ones like a classic Italian involtini where it’s wrapped around a tasty filling and poached in a rich tomato sauce. Traditional veal involtini often includes […]
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 Like this recipe? You’ll love my online Northern Italian cooking class inspired by Alessandro Pavoni! 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 both popular […]
Baked Salmon with Fennel & Orange Like this recipe? You’ll love my online Italian cooking class featuring the food of Liguria! Fennel, oranges and oregano are delicious flavourings for almost any seafood and I especially like them with a thick piece of crisp-skinned salmon. If you don’t like eating salmon skin, still cook the fish […]
Tuna Biryani Like this recipe? You’ll love my online Indian cooking class inspired by Ajoy Joshi! Tuna biryani is my pescatarian take on 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 the table, encourage diners to flake […]
