⏱️ Enjoy with your favourite beverage | 5 min readThe teppanyaki plate changed how I cook fish at home. The flat surface distributes heat evenly across the whole fillet, and combined with a chef’s press held down for the full cook, the skin stays in continuous contact and renders rather than steams. There are two other reasons I come back to the teppanyaki plate…
⏱️ 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 readI picked up Smoky Bay oysters and spent the next few hours in the kitchen playing – which is how most of my best recipes start. I had frozen desert limes in the freezer and green finger lime pearls waiting, and I wanted to know what would happen if I let the desert lime do…
⏱️ Enjoy with your favourite beverage | 4 min readCarp is often overlooked, but it’s a surprisingly versatile, sustainable, and flavourful fish that shines when given the right treatment. Trying this carp burger recipe is not just about embracing a new protein source – it’s about transforming an underappreciated fish into a delicious, healthy meal that’s perfect for grilling, pan-searing, or even shaping into…
⏱️ 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…
⏱️ Enjoy with your favourite beverage | 5 min readGoolwa Pipis from the Goolwa Pipi Co. come live, fresh, and de-sanded – wild caught from the pristine waters off the Coorong National Park and supplied through Fair Seafood SA. That last detail changes things in the kitchen: no worrying about grit in the finished pasta. A rinse under cold water and they’re ready. Two…
⏱️ Enjoy with your favourite beverage | 4 min readSpencer Gulf prawns don’t need much, and that’s the point. I’ve been cooking this in under twenty minutes for years – it started as a weeknight fix when I had good prawns and didn’t want to do anything complicated with them. I source mine through Fair Seafood; they come sweet and full-flavoured, and the shells…
⏱️ Enjoy with your favourite beverage | 5 min readI was eleven or twelve, standing at the Rotto ferry jetty in mid-to late afternoon with half dozen bags of freshly filleted herring and a separate bag of ice to keep them cold. The day trippers were loading up for the crossing back to Perth, and we’d worked out early that departing visitors were reliably…
⏱️ Enjoy with your favourite beverage | 5 min readI’ve been thinking about how the French approach a fish market. Not the romanticised version you see on cooking shows, but the practical reality: at a good Marché, you don’t just buy fish – you have a conversation first. The vendor wants to know what you’re planning. Baking or grilling? A soup, or something to…
⏱️ Enjoy with your favourite beverage | 6 min readFor years, I threw away prawn heads, crab shells, and crayfish bodies without a second thought. Then, while developing my Sand Crab Lasagne a dish inspired by those unforgettable nights at Il Centro in Brisbane – I realised the shells I was discarding were the most flavourful thing in the pot. That moment changed how…
