⏱️ 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 – 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 readIt was a cool evening and the freezer has Fair Seafood tiger prawns in it – that was enough of a reason. I sautéed the shallots and garlic first, then steeped the saffron threads in warm homemade fish stock until the liquid turned a deep amber before it went near the rice. I use Ferron…
⏱️ Enjoy with your favourite beverage | 5 min readI use steam when I want to control texture – it’s a method, like sous vide, where the environment does the work and the result is precise rather than incidental. My steam oven sets temperature only – the steam is simply how the appliance works. That single variable, temperature, is what changes the texture of…
⏱️ 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 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 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…
