- Bell pepper/capsicum
- Canapé/Hors d'œuvre
- Molecular gastronomy
Category Archives: Fish
Rainbow trout: baked en papillote with a little white wine, a treatment most suitable to trout IMO. Roast garlic cream: fish stock, roast garlic, cream. A simple but delicious combination, and paired well with the Tapanappa Tiers Chardonnay 2005. It … Continue reading
Just playing around with some seafood and root veg. Scallops: pan fried Tasmanian. Purée: Cauliflower florets poached in milk and cream, then puréed and seasoned (white pepper, sea salt). Sherry-butter foam: PX and Manzanilla Sherries, chicken stock, butter, a little … Continue reading
A hastily composed menu. Salmon and prawn wantons, prawn bisque Certainly not to the standard of this execution, but nevertheless enjoyable. This wonton filling was tighter, due to being blitzed. Unfortunately, I think the touch of added Australian cream let … Continue reading
Aussie-Asian fusion continues to hold my interest, and I like to combine citrus with fish… Not bad with a Rias Baixas either.
So what to do when there’s not much flavour in the fish you’re working with? Add flavour: BBQ and spice! I am increasingly thinking this is an excellent treatment for warm water Australian fish with less flavour. (Flathead aren’t bad … Continue reading
Rusticity is often welcome and delicious.