Monthly Archives: August, 2009
Oven Roasted Trout with Thyme
it’s healthy and takes under 30 minutes. Just a different alternative to fish en papilotte to mix things up a little. Lemon and thyme shouldn’t be restricted to roast chicken, in fact it works quite well with an oily fish like rainbow trout.
Love Lunches by Annalise
Love Lunch specializes in organic, low fat, dairy, gluten and meat free meals that are delivered to your door step.
Sushi Yachiyo
Hidden away near the Kings Cross Coke sign on Kirketon Road, underneath the old (and now closed) Bucha restaurant is a small, family owned Japanese restaurant. Chef Mitsuhiro Yashio and his wife (Rumi?) create a neighbourly environment for Darlinghurst locals to get their Japanese fix.
Win tickets to Taste of Melbourne!
The kitchens of Melbourne’s best restaurants are busily working overtime in order to prepare for the ultimate culinary experience that is Taste of Melbourne – now only two weeks away.
Our beautiful friends at Taste of Melbourne are giving away 2 general admission tickets to a lucky Spread My Butter reader if you can answer the [...]
Taste of Melbourne: Menus
Participating chefs include Frank Camorra from MoVida, Jacques Reymond from Jacques Reymond, George Calombaris from The Press Club, and Hellenic Republic, Shane Delia from Maha Bar, Matthew Wilkinson from Circa the Prince, Ping Yan Yeung from Silks, Tobie Puttock from Fifteen, Dallas Cuddy from Verge, Philippe Mouchel from the brasserie by Philippe Mouchel, Joseph Vargetto from Oyster Little Bourke, Jocelyn Riviere from The Court House, Stuart McVeigh from The Botanical, Tadashi Takahashi from Nobu and Gary Mehigan from The Boathouse.
Robo-chef now serves ramen!
A small noodle shop in Nagoya Japan has been utilizing the skills of a robot to serve freshly prepared food for diners. The robotic arms make ramen noodles from scratch, from flour and water to the finished, pork broth noodle soup with garnishes
Beef and red wine casserole
On a cold winter’s night, nothing is more simple and warming than a casserole. Although the cooking time is over 1 hour, the preparation takes only 10 minutes – once it is in the oven you don’t have to watch it. I prefer to use a more flavourful cut of beef such as an oyster blade. They give a great gelatinous texture when braised and they’re also the cheaper, GFC friendly option at your local butcher