⏱️ Enjoy with your favourite beverage | 4 min readMy introduction to raw seafood came through my dad’s work. From the mid-seventies he was with Marubeni Australia, part of a large Japanese trading company. Marubeni brought all kinds of things into Western Australia, from Bridgestone dock fenders, conveyor belts and dump truck tyres for the mines up north to hand-cranked travel washing machines. Each…
⏱️ Enjoy with your favourite beverage | 4 min readPart One was about heat sources – the fact that a pan, an oven, a grill and a pot of steam are doing genuinely different jobs, and that seafood itself responds to all of that in wildly different ways depending on species, thickness and structure. Part Two is about what happens once all of that…
⏱️ Enjoy with your favourite beverage | 4 min readIt was a Saturday afternoon in 2017, at a Miele cooking afternoon, and there were two sides of Ōra King salmon on the bench – same fish, same size. One went in on Moisture Plus, with bursts of steam released partway through the bake. The other was trussed around a sourdough stuffing and finished hard…
⏱️ Enjoy with your favourite beverage | 7 min readIt was May 2024 in La Spezia, at a trattoria on the waterfront where the tables spilled out toward the water, I ordered Ligurian Sea bass dish. What arrived sat in a pan sauce of Taggiasca olives, pine nuts, thyme, and orange – not lemon, which I hadn’t expected. That detail stopped me as all…
⏱️ Enjoy with your favourite beverage | 5 min readAt a Miele masterclass, I watched Ōra King salmon cooked at 55°C for forty-five minutes and came out the other side with something I’d never produced in a pan. The texture was silky in a way that high heat doesn’t permit – almost custard-like, the natural oils coating the palate rather than being driven out….
⏱️ Enjoy with your favourite beverage | 4 min readFive o’clock in the morning on Rottnest. Everything you needed for the day went on your bike – bait, rope, gloves, a hessian bag for the catch. The ride to Parker Point was five kilometres in pre-dawn dark. The Scott’s ute or Des Sullivan’s station wagon had already dropped the cane crayfish pots earlier –…
⏱️ Enjoy with your favourite beverage | 5 min readI’ve always thought baking gets overlooked when people talk about cooking fish. Everyone rushes to the pan-sear, chasing that restaurant-style crust and the drama of high heat. But here’s what I’ve learnt: baking is actually the most versatile way to cook fish, especially when you’re feeding more than two people or want to try different…
⏱️ Enjoy with your favourite beverage | 5 min readAfter discovering the transformative power of temperature control in Part One, I found myself drawn deeper into how different fish species respond to heat. Each variety seemed to have its own personality – some delicate and forgiving, others robust and demanding specific treatment. What started as temperature awareness evolved into a deeper appreciation of species-specific…
⏱️ Enjoy with your favourite beverage | 6 min readThere’s a pattern I’ve noticed in the people who consistently cook fish well at home they stop following the clock and start watching the fish. That shift, from recipe-follower to attentive cook, is where weeknight pan searing goes from inconsistent to reliable. It’s not about technique complexity. It’s about understanding what’s actually happening in the…
⏱️ Enjoy with your favourite beverage | 6 min readAt a cooking demonstration at the Adelaide Central Market, I asked the audience a simple question: how many of you prefer the fish you eat in a good restaurant to the fish you cook at home? Most hands went up. The audience was seated directly opposite the community kitchen, the noise and movement of the…
