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 […]
Za’atar Like this recipe? You’ll love my online Lebanese cooking class! Za’atar simply means thyme in Arabic and the smell of wild thyme crushed underfoot as you walk through the hills in Lebanon is one of the most evocative aromas. Za’atar as a spice blend is a mixture of dried thyme, sumac (a ground tangy, […]
Spice-Rubbed Leatherjacket Like this recipe? You’ll love my online Middle Eastern cooking class inspired by Michael Rantissi! I love the thick flaky texture of the fish in this spice-rubbed leatherjacket recipe, but you could use any firm-fleshed fish, whole or fillets, including some of the oilier ones like mackerel or tuna as they’ll stand up […]
Prickly Ash Master More Chinese Recipes & Kitchen Basics with My Online Chinese Cooking Class Sichuan peppercorns, those wonderfully numbing little nuggets that are essential to Sichuanese food, aren’t a true pepper but a similar-shaped dried fruit from the prickly ash tree (Zanthoxylum piperitum). This spice has a great aroma, which is amplified by roasting […]
Fresh Fruit with Spicy Thai Salt Like this recipe? You’ll love my online Thai cooking class inspired by David Thompson! I was reminded of this classic Thai dish at Viand, when Annita Potter served a simple pre-dessert of pomelo segments alongside a little mound of ground salt, sugar, chilli and kaffir lime. I’ve bought sliced […]
Hamin Eggs with Cumin Salt Like this recipe? You’ll love my online Middle Eastern cooking class inspired by Michael Rantissi! I first tasted this dish in the mid ‘90s at Middle Eastern restaurant Fez in Darlinghurst, and it became my go-to breakfast dish. Years later I discovered that it’s the long slow cooking that gives […]
Spice-rubbed Lamb Backstrap Like this recipe? You’ll love my online Middle Eastern cooking class inspired by Michael Rantissi! This quick spice rub adds real punch to any red meat. I sometimes serve spice-rubbed lamb backstrap with instant couscous tossed with slivered almonds, finely diced preserved lemon, chopped green olives, chives, salt and olive oil, but […]
