⏱️ Enjoy with your favourite beverage | 5 min readAt a Miele masterclass, I watched Ōra King salmon cooked at 55°C for forty-five minutes and came out the other side with something I’d never produced in a pan. The texture was silky in a way that high heat doesn’t permit – almost custard-like, the natural oils coating the palate rather than being driven out….
⏱️ 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 | 4 min readI first came across masala chai blends on work trips to India in the late 2000s – the smell of cardamom and star anise hitting a hot pan is something that stays with you. Back home in Adelaide, I started working those same spices into my winter porridge, and the result is this bowl: oats…
⏱️ 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 | 4 min readThere’s something magical about vegetables cooked to absolute perfection-tender yet crisp, vibrant in colour, and bursting with natural flavour. This recipe transforms simple garden vegetables into an elegant side dish that rivals any restaurant preparation. The steam oven method ensures each vegetable maintains its ideal texture while the finishing touches of butter, fresh herbs, and…
