⏱️ 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 | 4 min readNormandy-style fish – cider, shallots, cream- is one of the oldest poaching techniques I know, and it translates well to South Australian ingredients. The bearded rock cod came from Cape Jaffa. The cider is Adelaide Hills apple. The Goolwa Pipis are the twist – usually their own dish, steamed hard and fast, but folded in…
⏱️ Enjoy with your favourite beverage | 4 min readNormandy-style fish – apple cider, spring onions, cream – is one of the oldest ways I know to poach something gently, and it sits at the comfort-food end of what I cook. This is an autumn or winter dish for me: the cream and butter want cooler weather, and a slow stovetop poach suits the…
