⏱️ Enjoy with your favourite beverage | 5 min readI’ve always loved how a handful of simple ingredients can create something truly special, and this Niçoise salad is exactly that. While the traditional French version uses tuna, I’ve given it an Australian twist by using beautiful Ōra King Salmon from Fair Seafood. What I love about this salad is how it celebrates leftovers in…
⏱️ Enjoy with your favourite beverage | 3 min readWhen I need a quick, wholesome meal that still feels special, I often reach for a skinless fillet of barramundi. This recipe is wonderfully adaptable-Nannygai or Ōra King salmon slip seamlessly into the starring role, each offering their own subtle twist on the final dish. The beauty of using a skinless fillet is that it…
⏱️ 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…
⏱️ Enjoy with your favourite beverage | 5 min readI was reading about Shokunin recently – the Japanese concept of craftspeople who dedicate themselves to perfecting their technique through patient, deliberate practice. A sushi apprentice might spend three years learning to cook rice properly before being permitted to touch fish.
⏱️ Enjoy with your favourite beverage | 5 min readIn 1981, three Army utensils positioned over the heart became the catalyst for a profound change in my life. This is the story of sliding door moments – from the Armoured Corps to dentistry to discovering my true passion in food and photography.
