cooking melbourne

Discovering Melbourne's Artisan Foods and Produce

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oysters freshly shucked

Oysters Alive Alive O

Nothing beats freshly shucked oysters. Their just caught, or rather dispatched, ocean flavour really sets them apart from those long dead ones in trays you mostly see in fish shops and markets.  That wonderful fresh flavour is why oyster bars and good restaurants shuck to order and why tourists head to The Seafood and Oyster…

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slow cooked pork belly with crispy barramandi and apple salad

Thai Surf And Turf For A New Christmas Menu

As Christmas approaches and the weather warms up I toy with the idea of a new Christmas menu and an escape from the tradition of roast meat and all the trimmings. Remembering a delightful meal at restaurant, Chin Chin, last December, I decided to re-create one of their signature dishes which I thought would be…

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miso glazed fish

Simple Everyday Japanese Cooking

I thoroughly enjoyed my three weeks in Japan.  A long time fan of Japanese cuisine, I was not disappointed with any food I experienced and was blown away by the quality and care taken, particularly with seafood. Sashimi and sushi will never be the same again and I wonder at all that slightly old fish,…

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prawn and mango salad

My Secret Christmas Prawn Stash

Seafood, especially prawns are very popular for Christmas. When temperatures are rising it’s great to cool things down a little with a prawn and mango salad and a sparking wine, all with minimal exertion in the kitchen. Things can get a little heated metaphorically in the lead up to Christmas too as you frantically try…

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smoked trout strudel

Smoked Trout Strudel

A smoked trout strudel is great for a light lunch or dinner and works well for a party buffet as it can be cut up into small snack size portions. Strudels don’t need to be confined to sweet fillings of apple or cherry. Savoury fillings such as smoked trout, potato and silverbeet are equally delicious…

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