Recipe – Grilled Prawns with Pear & Walnut Salad

Grilled Prawns with Pear & Walnut Salad Grilled prawns with pear and walnut salad is the perfect dish for entertaining as most of the preparation can be done ahead of time, and cooking the prawns only on the shell side ensures they’ll be the juiciest you’ve ever tasted. Prawns oxidise quickly once they’re caught or […]

Recipe – Grilled Swordfish with Salmoriglio

Grilled Swordfish with Salmoriglio Swordfish (pesce spada) is one of the most popular fish in the Mediterranean and in southern Italy it’s often served with the classic olive oil and herb sauce, salmoriglio (see video below). It has a wonderful meaty texture but tends to dry out and soften if over cooked, so resist the […]

Recipe – Melanzane Grigliate

Melanzane Grigliate Eggplant is like a sponge and soaks up an incredible amount of oil, so I prefer to brush it with oil and bake or grill it rather than fry it. If you have the barbecue fired up, you can cook the eggplant on it, otherwise bake it in the oven as I’m doing […]

Recipe – Grilled Zucchini with Stracciatella

Grilled Zucchini with Stracciatella Grilled zucchini with stracciatella is a simple dish that’s great as a starter or part of an antipasti. It’s inspired by a dish I had at Bert’s at Newport – the first time I ever tasted stracciatella. This wonderful southern Italian cheese is shredded mozzarella mixed with cream – it’s what’s […]

Recipe – Persian Minced Tuna Kebabs

Persian Minced Tuna Kebabs Persians love all sorts of kebabs and these minced tuna kebabs are a great alternative to the lamb-based kabab koobideh so popular in Persian cuisine. Cooking time will depend on how thinly you roll the mince and on the heat of your grill; tuna dries out quickly, so better to undercook […]

Recipe – Aromatic Thai Tuna Skewers

Aromatic Thai Tuna Skewers While tuna isn’t a traditional species in Thai cuisine, its meatiness provides a good pescatarian alternative to the grilled beef skewers often seen in southern Thailand. This recipe is inspired by a recipe from David Thompson, who suggests making a fragrant brush for dabbing the seasoning onto the skewers by tying […]

Recipe – Alabama White Sauce

Alabama White Sauce While Alabama white sauce is a classic barbecue sauce, it’s also delicious as a dipping sauce for fried food like chicken or fish. It makes a delicious salad dressing too (try it with coleslaw)! It originated at Big Bob Gibson Bar-B-Q, one of America’s oldest pit BBQ establishments, opened in 1925. Bob […]

Recipe – Grilled Provençal Prawns with Ratatouille

Grilled Provençal Prawns with Ratatouille The biggest mistake home cooks make when preparing seafood is overcooking it. This is especially true with prawns which are tender, sweet and delicious when cooked properly, but too often end up rubbery and tasteless instead. My top tip for superb prawns is to butterfly them without peeling and cook […]

Recipe – Char-grilled Five Spice Prawns

Char-grilled Five Spice Prawns Char-grilled five spice prawns are a great filling for Vietnamese rice flour crepes, bánh xèo, or served simply with a platter of fresh herbs and leaves – such as perilla, Vietnamese mint, Thai basil, bean sprouts and lettuce – and steamed rice. They can be threaded onto skewers for a barbecue […]

Recipe – Grilled Piri-Piri Prawns

Grilled Piri-Piri Prawns Portugal’s favourite sauce is just as good with these piri-piri prawns as it is with the more popular piri-piri chicken; the only difference is the marinating time. Prawn flesh is more delicate than poultry, so the lemon juice in the marinade may start to ‘cook’ it if it sits for more than […]

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