Herbs add freshness and colour to recipes and are often the signature fragrance of a cuisine. They’re easy to grow in pots on the kitchen counter, planter boxes on the balcony or a garden bed, so they’re on hand to brighten dishes all year round. Here are some of my favourite recipes using fresh herbs.
Grilled Provençal Prawns with Ratatouille Like this recipe? You’ll love my online French cooking class featuring the food of Provence! 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 […]
Char-grilled Five-Spice Prawns Like Vietnamese Food? Join Chef Mark Jensen and me for a special Vietnamese Feast at Red Lantern! These char-grilled five-spice prawns are a great filling for bánh xèo (Vietnamese rice flour crêpes). They’re also delicious served simply with a platter of fresh herbs and leaves – such as perilla, Vietnamese mint, Thai […]
Coriander & Mint Sauce Like this recipe? You’ll love my online Indian cooking class inspired by Ajoy Joshi! This slightly spicy coriander & mint sauce is a riff on hari chutney, the traditional accompaniment to that colourful crunchy Indian street-side snack, chaat. My recipe is inspired by a sauce Ajoy Joshi serves at Nilgiri’s Indian […]
Prawn Laksa Lemak Like this recipe? You’ll love my online Singaporean cooking class! There are as many different versions of laksa as there are cooks, every Singaporean and Malaysian adds their own spin and there are distinct regional variations. Not all laksas contain coconut milk, but laksa lemak always does. Laksa lemak originated around the […]
Garlic Squid Like this recipe? You’ll love my online Spanish cooking class! Spaniards love meat or seafood cooked in oil and garlic: garlic prawns, garlic chicken and garlic squid. I use beautiful southern calamari for this simple tasty dish of calamares al ajillo as I love their delicate flesh, but you could use any squid, […]
Octopus Cooked Ossobuco-style Like this recipe? You’ll love my online Northern Italian cooking class inspired by Alessandro Pavoni! With its firm texture, octopus lends itself perfectly to the long slow braise that makes traditional ossobuco so delicious and fall apart tender. Large ‘hands’ of octopus tentacles can be cooked this way as well: cut them […]
Portuguese Clams in White Wine Like this recipe? You’ll love my online Portuguese cooking class! Clams are very popular in Portugal. Amêijoas com vinho branco (Portuguese clams in white wine) are typically cooked over an open fire in a traditional cataplana, a metal vessel made of two concave halves that clip together to tightly enclose […]
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? Order Your Copy of the Sydney Seafood School Cookbook Now! 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 […]
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 […]
