⏱️ Enjoy with your favourite beverage | 6 min readThere’s a pattern I’ve noticed in the people who consistently cook fish well at home they stop following the clock and start watching the fish. That shift, from recipe-follower to attentive cook, is where weeknight pan searing goes from inconsistent to reliable. It’s not about technique complexity. It’s about understanding what’s actually happening in the…
⏱️ 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 | 5 min readThis is the sauce I make when I want something that works with the fat in kingfish rather than against it. The anchovy is the decision – three fillets pressed into the oil until they dissolve completely, shifting the base from sharp to savoury before anything else goes in. The fish stock cubes do the…
⏱️ 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 | 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…
⏱️ 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 | 4 min readGrilling scallops in the half-shell over high heat is one of those techniques that looks effortless but demands your full attention for the thirty seconds it takes. The flame – whether that’s a teppanyaki plate, a barbeque, or a cast-iron pan – imparts a light char and a smoky edge that you simply can’t replicate…
