⏱️ 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 | 5 min readAfter discovering the transformative power of temperature control in Part One, I found myself drawn deeper into how different fish species respond to heat. Each variety seemed to have its own personality – some delicate and forgiving, others robust and demanding specific treatment. What started as temperature awareness evolved into a deeper appreciation of species-specific…
⏱️ 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 | 6 min readFresh sardines are one of the great unsung heroes of Australian coastal cooking, and I never tire of finding new ways to bring them to the table. I grew up knowing sardines mainly from a tin, but once I started buying them fresh from the market – their skin gleaming silver and their flesh firm…
⏱️ Enjoy with your favourite beverage | 7 min readSpend enough time working with precision tools and you begin to understand something that doesn’t get said often enough: a tool’s value isn’t in its presence, it’s in what it allows you to do reliably. In dental technology, I worked with instruments that could do a specific job and nothing else – a margin trimmer…
