Late to the party I know, but not ever living or cooking directly from the coast, I’m loving learning about seaweed in Norway. Simply baking potatoes in fresh bladder wrack seaweed with a generous…
Kingfish is a firm white fish with a stronger taste and cheaper price point that can dry out, but is delicious when fried, cooled and marinated in vinegar and spices. This style of preparation…
This is a classic French country stew known as a Daube. It’s a wonderful example of how low, slow cooking turns tougher cuts of meat into a soft, tender and very flavourful dish. Perfect…
Slow-cooking meat on the bone always creates a richer, thicker and more flavourful result. This dish is based on the classic Italian dish of the same name as the cut itself, Osso Buco. Traditionally…
The freshness of lemon and orange zest and juice in this slow-cooked dish adds an almost summery lightness, which when cooked in the colder months makes a lovely contrast to the heavier meatier braises.…
Much like the Lamb Barnsley chop, a Lamb Neck Rosette has the bone through the centre of the cut, which greatly adds to the flavour and becomes rich and meltingly tender when slow-braised. Ingredients…
Kipfler potatoes are a yellow-fleshed waxy variety that holds its shape well when boiled. I’ve recently come across a new red variation that has a striking colour and when combined with hot (chilli), sour…
