⏱️ 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 | 5 min readCoorong mullet – officially Yelloweye Mullet – is one of the most underrated fish in South Australia. Wild-caught from the Coorong lagoons, it’s highly sustainable, locally sourced, and affordable in a way that premium fish rarely is. The flesh is mildly sweet and clean that comes from a diet of microcrustaceans and vegetation within the…
⏱️ Enjoy with your favourite beverage | 4 min readThese pies are built from the same ragù as GEOFF’s Braised Wild Rabbit Ragù with Pappardelle… -— one rabbit, braised with white wine, pancetta, sage, rosemary, and Bone Roasters veal stock, then pulled from the bone. The veal stock sets the filling as it cools overnight in the fridge, which is what gives these pies…
⏱️ Enjoy with your favourite beverage | 5 min readThis is one of three fillings built on the same pastry formula in my workbook – pumpkin and cheese, leek and mushroom, and tomato, anchovy and feta. One batch makes two galettes, so it goes further than you’d think. I roast the pumpkin whenever the oven’s already on for something else, so it’s cooked and…
⏱️ 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 | 4 min readThis one was a genuine test of nerve – three ingredients, no room to hide, and a very particular Italian technique one of our Italian friends swear by: rest the dough overnight before you touch it. I made these, using egg whites left over after the yolks went into honey crème brûlée for dessert that…
⏱️ Enjoy with your favourite beverage | 5 min readI made these brioche rolls as a double batch just to play with colour – turmeric folded through one half, activated charcoal through the other. The base is Richard Bertinet’s brioche formula from Crumb, one of the lightest enriched doughs I use – not sweet, so it sits well next to savoury fillings. I mix…
⏱️ Enjoy with your favourite beverage | 5 min readCooked for two in our household on a cold week is when this dish earns its place. Fair Seafood tiger prawns come out of the freezer, and my homemade fish stock gets steeped with saffron until it turns a deep amber colour before it goes anywhere near the rice. A splash of Clare Valley Riesling…
⏱️ Enjoy with your favourite beverage | 5 min readThis baked Ōra King Salmon is one of my absolute favourite dishes when I’m entertaining – it looks spectacular on the table yet requires minimal effort. I source my Ōra King Salmon from Fair Seafood in Adelaide. This premium fish comes from the pristine, cold waters of Marlborough Sounds in New Zealand, and honestly, 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…
