⏱️ 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 readThe question I was working through was whether orange zest or desert lime served the Abrolhos scallop better – two completely different types of citruses, two completely different things happening on the palate. The orange zest won. It releases fragrance and bitter citrus oil as you eat rather than juice, and it does something the…
⏱️ Enjoy with your favourite beverage | 4 min readThis was one of the recipes I featured in the SoFISHticated Masterclass last year, and it went down an absolute treat. The gratinée technique – a simple garlic-herb crumb baked over the scallop until golden – is one of those preparations that looks and tastes far more complex than it actually is. The crumb is…
⏱️ Enjoy with your favourite beverage | 4 min readGrilling scallops in the half-shell over high heat is one of those techniques that looks effortless but demands your full attention for the thirty seconds it takes. The flame – whether that’s a teppanyaki plate, a barbeque, or a cast-iron pan – imparts a light char and a smoky edge that you simply can’t replicate…
⏱️ Enjoy with your favourite beverage | 3 min readThere’s something deeply satisfying about working with Abrolhos scallops – these pristine gems from the islands off Geraldton represent some of the finest scallops you’ll find anywhere. I source mine through Fair Seafood SA, who work with fishers in the Abrolhos to bring these to Adelaide with full traceability. What draws me to this dish…
