cooking melbourne

Discovering Melbourne's Artisan Foods and Produce

scattered sushi bowl

Chirashi In Autumn

As the autumn leaves begin to scatter in the wind, I am reminded of a November visit to Japan where I not only enjoyed the changing colours of the trees but a visit to the famous Tokyo fish market where I encountered chirashi. Chirashi means scattered, a descriptive name for unassembled sushi served in a…

Continue Reading

Japanese rice bowl

One Bowl Wonder

The Japanese donburi or rice bowl truly is a one bowl wonder. The Japanese make cooking for one a simple affair. It is partly the mindset of simplicity and partly a frugal approach to eating that is not only healthy and economical but practical when your fridge contents don’t look that promising. Probably one of…

Continue Reading

Mushroom Risotto With Truffle Butter

It’s wild mushroom time again and pine mushrooms and slippery jacks provide perfect flavour and texture for a risotto. But if you want to raise the bar another notch, a mushroom risotto finished with some truffle butter can add a wonderful  extra dimension to your mushroom taste experience.  Truffle butter is subtle, adding that special…

Continue Reading

spring vegetable risotto

Spring Vegetable & Herb Risotto

This spring vegetable and herb risotto is  full of seasonal asparagus, double peeled broad beans, peas, fresh young herbs and finished with a spoon of sorrel “pesto”  for extra lemony tang. I guarantee you will love this combination. Sorrel is not widely used in Australia but is popular as a creamy soup in France or…

Continue Reading

sticky rice in lotus leaves

Nature’s Perfect Food Steamer-Sticky Rice in Lotus leaves

One of nature’s most water-repellent surfaces, lotus leaves are a remarkable wonder of nature. The wonder of the lotus leaf is that it is as porous as a sponge but rain drops literally bounce off due to waxy surface projections and microscopic air pockets that form an outer layer that doesn’t allow much surface contact…

Continue Reading

1 2