cooking melbourne

Discovering Melbourne's Artisan Foods and Produce

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cured kingfish with native spices

Cured Kingfish With Native Spices

Home cured kingfish is so easy to do and so delicious. Hiramasa Kingfish has a very clean, delicate taste with a melt-in-your-mouth texture, highly prized by sushi chefs around the world and is sustainably farmed in Australia’s  Spencer Gulf. You could eat it raw, as sushimi, or if you want to give it a slight…

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mackerel

Soused Mackerel – A Fine Pickle

One of the best ways to prepare an oily fish like mackerel is to pickle it. The liquid and flavourings used for soused mackerel can also be applied to sardines. Soused mackerel make an excellent appetizer or open sandwich and if you could image yourself in Spain it is the sort of tapa you could…

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smoked trout pasta-lessons in simplicity

Lessons In Simplicity – Smoked Trout Pasta

My smoked trout pasta has been part of my kitchen repertoire since the day I devised it when living solo overseas and finding nothing more than a couple of capsicums, leeks and a smoked trout fillet  in the fridge. While I never doubted the combination would work, I was pleasantly surprised at just how good…

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fishing-friday fish

Friday Fish

Growing up in a catholic family meant we always ate fish on Fridays, especially Good Friday. Never fish and chips from the local shop but crumbed King George whiting made by my mother.  While not the cheapest fish at the Vic market, I am sure the King George whiting my dad bought back in the…

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tassal

One Stop Salmon Shop

now permanently closed Tassal, a major producer of farmed Atlantic salmon in Tasmania, has a dedicated Salmon Shop in High Street, Kew.  While not new it is easy to overlook if you are not a local as you zip along High Street in the traffic. At the salmon shop you can pick up a whole…

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