⏱️ Enjoy with your favourite beverage | 4 min readWhen I make crustacean stock from the shells and frames that would otherwise go in the bin, I freeze it in 20 ml cubes. They’re little flavour bombs that sit quietly in the freezer until I need them. A few cubes can disappear into a pasta, risotto or soup, but sometimes I just want to…
⏱️ 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 | 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…
⏱️ 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 | 5 min readWild rabbit is the only rabbit you’ll find in Adelaide and Adelaide Hills to buy. They can be hard to get even though it’s not one of the many that our continually eating and tunnelling in our garden. The dish that brought me back to this recipe was eaten with family in a small trattoria…
⏱️ Enjoy with your favourite beverage | 4 min readThe fish arrived at the table finished with orange, not lemon. We were in La Spezia, at the southern end of Cinque Terre, deep in lemon country – the streets, the shops, the souvenir stalls all say lemon. The sauce had Taggiasca olives, pine nuts, fresh thyme, and that orange, and the combination is what…
⏱️ Enjoy with your favourite beverage | 5 min readWe ate vongole in La Spezia in 2024 – a simple bowl, white wine broth, bread on the side. I came home thinking about it for weeks. The version I cook now uses Coffin Bay vongole from Myers Seafood in Port Lincoln, hand-raked and supplied through Fair Seafood. They come in a cryovac bag and…
⏱️ Enjoy with your favourite beverage | 4 min readNormandy-style fish – apple cider, spring onions, cream – is one of the oldest ways I know to poach something gently, and it sits at the comfort-food end of what I cook. This is an autumn or winter dish for me: the cream and butter want cooler weather, and a slow stovetop poach suits the…
⏱️ Enjoy with your favourite beverage | 5 min readWhen porcini come straight from the ground rather than a market stall, the window to cook them is short – a day at most before the texture softens and the smell changes. The season in the Adelaide Hills is brief, maybe six weeks, and the spots that produce reliably are not widely shared. Fresh-picked porcini…
⏱️ 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…
