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food

food February 15, 2020

Vegetable biryani

There is something a little stultifying about early February. The festive season is a distant memory, the holidays are over and the daily grind of work, school and office lunches and desperate stops at the shops on the way home to cobble together...

food February 8, 2020

Grilled prawns with orange coronation dressing

I first learnt of the process prawns go through after harvest from a fishmonger at Bay Seafood Market in Byron Bay. Freckle, as he is affectionately known, is one of the most transparent people in the industry and revealed that, once caught, prawns...

food February 1, 2020

Nougat parfait with praline and grilled peaches

I like to think this recipe solves several of my kitchen conundrums at once. First, it deals with the vexed issue of leftover egg whites. Second, it provides a sound iced dessert for people who don’t have an ice-cream churn. And third, it fulfils...

food January 25, 2020

Blackberry and beetroot salad

Summer is in its prime and the juicy foods are abundant. Berries, stone fruit, zucchinis and cucumbers all have a relatively high moisture content and sweetness at this time of year. A great way to showcase this is to use the juice from the fruit or...

food December 21, 2019

Vegan Christmas recipes

Christmas doesn’t have to be about turkey, ham and roast pork. One of the things I have learnt living in a vegetarian household for the past three years is that Christmas is about celebration, and that the meat-free dishes need to be as festive and...

food November 2, 2019

Simplified coulibiac

It seems as though cooks just can’t stop fiddling with historical dishes. Here is a prime example. Coulibiac is a very fancy and labour-intensive fish pie from Russia. So fancy, in fact, that Escoffier made it popular in France in the late 19th...

food October 26, 2019

Broad bean falafel with tahini dressing and salad

Falafel have been a mystery to me for most of my adult life. The fluffy little fried balls of goodness were something I purchased for such a long time without ever querying how they were produced. The most common version of falafel uses dried...

food October 19, 2019

Chicken shop chicken

It’s time to start thinking about the “entertaining” season. As the year starts to wind up, there are parties, Christmas, New Year’s celebrations and holidays in the not-too-distant future. For some home cooks, feeding people en masse can be...

food October 12, 2019

Padrón peppers with tomato bread and aioli

Since beginning to write this column I have gone to great lengths to ensure the dishes featured showcase ingredients that are in peak season. Given our environmental forecast of warming conditions, and in the name of adaptability, I give you an...

food October 5, 2019

Stuffed rainbow trout with dill and broad bean pilaf

The science of taste is complex. We take for granted the extraordinary job our tongue does. Its ability to identify sweet, sour, salty, bitter and umami tastes and transmit these to the gustatory cortex for evaluation is not something many of us...

food September 28, 2019

Oyster hotpot

During the early stages of colonisation in Australia and the United States, oysters were viewed as more than just an appetiser – they were one of the most readily available sources of protein for those situated near the ocean or saltwater estuaries...