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.
Baked Rainbow Trout Like This Recipe? Order Your Copy of the Sydney Seafood School Cookbook Now! 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 good […]
Rice with Fried Garlic & Shallot Like Rice with Fried Garlic & Shallot? You’ll love my online Malaysian cooking class! This simple side dish of rice with fried garlic & shallot is a vegetarian take on the rice served with classic Hainanese chicken rice. The fried shallot and garlic add plenty of flavour without using […]
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? Join my small-group Northern Italian Food & Wine Tour for more delicious Italian inspiration! 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 […]
Tuna Biryani Like this tuna biryani recipe? You’ll love my online Indian cooking class inspired by Ajoy Joshi! Tuna biryani (also called kupa biryani) is a pescatarian version of 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 […]
Salmon Bisteeya Like this recipe? You’ll love my online Middle Eastern cooking class inspired by Michael Rantissi! Bisteeya is a classic Moroccan pie, traditionally made with pigeon and other poultry. It lends itself beautifully to seafood too as you’ll see in this salmon bisteeya. A seafood version is even quicker and easier to make than […]
Seafood Pot Pies Like this seafood pot pie recipe? You’ll love my online Australian cooking class inspired by Matt Moran! I love a pot pie as there’s no pastry base to fiddle around blind baking, just a flaky golden pastry lid. You can bake them in a ramekin, ovenproof bowl or soufflé dish and fill […]
Swordfish à la Bouillabaisse Like this recipe? You’ll love my online French cooking class featuring the food of Provence! It’s impossible to create an authentic bouillabaisse on a small scale due to the variety and species of fish required but, in Mastering the Art of French Cooking, Julia Child uses the same flavourings and technique […]
Caribbean Fried Fish Like this recipe? You’ll love my online Caribbean cooking class inspired by Paul Carmichael! My recipe for Caribbean fried fish came about when I wanted a pescatarian-friendly version of Paul Carmichael’s Bajan fried chicken. Crumbed pan-fried flying fish is a specialty of Barbados and I think flathead makes a great alternative. You’ll […]
Swiss Kohlrabi & Herb Salad Discover more delicious Swiss dishes on my small group food & wine tour of Switzerland! The Swiss love creamy salad dressings, often using yoghurt to supply both the creaminess and a little tang. Finely sliced root vegetables such as kohlrabi or celeriac are often served this way. As celeriac are […]
