side dish

side dish July 3, 2021

Potato cakes

Even the most ordinary of foods seem to have lost some of their magic in recent times. As with the regular summertime lament that tomatoes don’t taste like they used to, when was the last time you had a really good potato cake? Nowadays potato cakes...

food May 15, 2021

Pot-au-feu/ bollito misto

Pot-au-feu in France, bollito misto in Italy. This “peasant” hotpot of cheaper cuts is an absolute staple in many European households. It’s a bit of a contradiction of a dish, as at no point in the process does it show any semblance of the absolute...

food April 3, 2021

Smashed cucumber salad

Texture in salad is key. For me, the point of these kinds of salads is to lift the rest of the dishes served in a set by providing freshness. And the key to freshness is that hydrating crunch. On paper, this list of ingredients sounds at odds, but...

food February 20, 2021

Fresh corn polenta

The “three sisters” – corn, beans and squash – are the key crops of a method of companion planting first used by indigenous North Americans. All grow symbiotically and are harvested at a similar time to provide fresh produce or larder goods when...

food January 23, 2021

Zucchini paste with toasted nori and capers

At the moment, many home veggie gardeners are experiencing a glut of zucchinis, squash and other vining vegetables. Even just one or two plants can produce a massive quantity. Fortunately most will be picked as flowers or as young and tender fruit,...

food November 28, 2020

Lavash

Dry biscuits. I remember the standards from when I was a child. Saos and Saladas. Ritz, Savoy and Jatz. And Vita-Weats. All still readily available and all living up to their name. Dry by name and dry by nature. The word biscuit has its roots in...

food November 21, 2020

Roasted green asparagus and pickled white asparagus with tarama

Asparagus is a vegetable indelibly linked to gourmet French cuisine. It was the fancy dish in a sauce of I don’t know what. A celebratory vegetable course that communicated the chef’s pedigree. My first picking of asparagus highlighted how little I...

food October 10, 2020

Terrine

I’m not sure if it’s a professional hazard, or if I’m just a bit odd about numbers, but I love restaurant maths. I was never a good mathematical scholar when I was at school, but my basic arithmetic has always been solid and I’m not too shabby at...

food September 5, 2020

Oranges with olive oil, pistachio and black pepper

This recipe is all about the pistachio spice mix. For as pleasant as it is to enjoy this orange salad, the kicker is that you now have excess spice mix that can be kept in a sealed jar for months. It works equally well on your morning porridge as it...

food July 25, 2020

Braised root vegetables with Vegemite

Vegemite occupies a very specific place in the Australian culinary landscape – and has done for quite some time. It is synonymous with the whitest of bread and buttery toast and very little else. But it’s time for Vegemite to step out of the shadows...

food April 11, 2020

Cornichons and quick red onion pickle

It would be somewhat of an understatement to suggest the humble home lunch platter is of little importance. A month ago, few of us would have given it much thought. Today, as most of us are confined to our homes, it is of utmost importance. Of...