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Understanding Heat | What Seafood Has Taught Me About Cooking (Part Two)
⏱️ 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…
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GEOFF’s Stuffed Coorong Mullet, Family-Style, with Currant, Caper & Herb Stuffing…
⏱️ 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…
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GEOFF’s Ōra King Salmon Tail, Casareccia Pasta with Salsa Verde…
⏱️ Enjoy with your favourite beverage | 4 min readThis is a leftover dish. The tail section of an Ōra King salmon – what’s usually left once the fillets are done – gets a second life here and it’s a better dish for it. The skin goes in dry, cut into strips, crisping in its own fat the way pancetta would. The flesh gets…
