Recipe – Aussie ‘Solomon Gundy’

Aussie Solomon Gundy Solomon Gundy is a classic Jamaican spread (also called solomon-a-gundy) made from heavily salted herring so strongly smoked that the flesh turns a reddish brown (thus called ‘red herrings’). I’ve opted for locally smoked salmon to create this Aussie version served with raw vegetables for dipping. Keep any leftovers in the fridge […]

Recipe – Radishes with Cultured Butter & Salt

I heard about this way of serving radishes many years ago, but it made no sense. Then one day I was served the most beautiful baby radishes with cultured butter and salt flakes … and it was delicious! So this is one of those recipes that is so basic it isn’t even a recipe. It’s […]

Recipe – Lamb Cutlets with Romesco Sauce

Romesco is a Spanish sauce from the region of Catalonia, where a variation called salvitxada is served as a dip for calçots, local spring onions traditionally charred over open fires – Windy Hills Farm’s baby leeks are a great Australian substitute for calçots. One of Spain’s most popular sauces – with as many variations as there […]