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Baked fish with tomato and crumb crust, smashed veges and tartare sauce

Adapted from a recipe on Jamie Oliver’s 30 minute meals, tested 21/6/2014. Ingredients: 600-700g firm white fish, eg. ling, barramundi or kingfish 500g potatoes1 head of broccoli 2 tsp fennel seeds olive oil For the tomato paste: 2-3 tbsp tomato paste 6-10 cherry tomatoes half to one red chilli 40g parmesan cheese zest of 1 […]

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Tartare sauce

Recipe from Jamie Oliver’s 3o minute meals, tested on 21/6/2014 Ingredients: 2-3 large pickled cucumbers – pickled without sugar 3 tsp baby capers in vinegar 1 handful parsley leaves with stalks Pinch of salt Juice of half to one lemon zest of 1 lemon Quality mayonnaise Method: Put all ingredients except for the mayonnaise into […]

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Salad of Brussels sprout leaves, mozzarella and white anchovies

From Australian Gourmet Traveller, March 2012, p. 11o. Recipe provided by Matt Wilkinson. UNTESTED as at 22.1.2013. The Recipe “You just wouldn’t know how delicious Brussels sprout leaves in a salad are until you actually eat then in this way. This recipe can be adapted: use all sorts of delicious things you like.” Serves 2 […]

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Strawberry syllabub with red wine and pepper jelly

From Australian Gourmet Traveller, March 2012, p.95. Recipe provided by George Biron of Sunnybrae restaurant, south-west Victoria. UNTESTED as at 22.1.2013. The Recipe ” ‘Syllabub is an old English dessert, it’s essentially wine and fruit whipped with cream,’ says Biron. ‘In this version I’ve included black pepper and balsamic vinegar, which are quite commonly used […]

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Salad of succulents with sea urchin and quinoa

From Australian Gourmet Traveller, March 2012, p. 91. Recipe provided by George Biron of Sunnybrae restaurant, south-west Victoria. UNTESTED as at 22.1.2013 The Recipe ” ‘This dish, combining many of the tastes and textures of the sea, makes a great appetiser’, says George Biron. ‘There are many edible succulents now available at good markets. Purslane, […]

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Carrot, currant and almond salad

From Australian Gourmet Traveller, March 2012, p. 34. Recipe provided by Town Hall Hotel, Fitzroy, Melbourne. Tested several times in January 2013. The Recipe 80 gms flakes almonds 60 ml extra virgin olive oil 60 ml grapeseed oil Finely grated rind of half an orange, plus the juice of a whole orange 2 tsp honey […]

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