cooking melbourne

Discovering Melbourne's Artisan Foods and Produce

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salmon tartare and horseradish

Salmon and Horseradish – Raw & Fresh

Some foods go together so well it is hard not to always have the same pairings. Smoked salmon and horseradish is one such example, but raw salmon or salmon caviar are equally enhanced by the flavour of fresh horseradish.  The taste of store bought creamed horseradish is often blanketed by a sweet & sour mayo…

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Hiramasa Kingfish

Hiramasa Kingfish is a superb fish with a firm, moist, large flaked flesh that really shines as sashimi or carpaccio but is also excellent cooked and smoked. I haven’t come across it fresh for a while as it seems to be snapped up by the restaurant trade but as a sustainable* product of aquaculture company,…

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cured salmon

Curing Salmon – Gravlax

Ask the fishmonger to cut a side of salmon off the whole fish for you. You can prepare about half a side (450 g) or the whole side depending on how much you think you will use. 460 g salmon 22g cooking salt 24 g sugar 2 tsp fennel seed, ground 1/2 bunch dill, chopped…

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