Cooking
Sea urchin spaghettini
Sea urchin spaghetti has always been a popular item in Japan, normally served in quasi-Italian restaurants or cafes (along with Mentaiko spaghetti, a kind or smelt roe). I’ve often raved repeatedly about Blue Marlin restaurant in LA which serves amazing uni (sea urchin in Japanese) spaghetti, with...
Russian Buckwheat Blinis
Buckwheat bliny is a part of traditional Russian cuisine, descended from one of mankind’s oldest and most common prepared foods: fried flat bread. Here is a quick and simple recipe to prepare them at home.
Ingredients
1 ½ tsp. Sugar
1/4 cup warm water
1 tsp. Active dry yeast
1 egg
1 ½ cups lukewarm...
Christmas Roast Turkey
There’s nothing more festive than a roast turkey for Christmas, shared with friends and family. Roasting a turkey may seem to be a daunting task but don’t let the silly giant bird intimidate you! In fact, I always like to make a turkey simply because it is low maintenance, and the long cooking...
Oven Roasted Trout with Thyme
One of the best things about Sydney is the abundance of fresh seafood, all so readily available. The trick is to do your fish shopping on a Saturday at the fish markets (they close at 5pm, so it’s hard to shop after work). I often ask my fishmonger to scale and gutt the fish I select.
Once you...
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....
Truffled Lasagna
This is my version of the “Truffled Lasagna from Umbria” (source)- using store bought lasagna sheets instead of making them from scratch. Total prep & cooking time: 1 hour.
truffle porn
For the truffled béchamel:
6 tablespoons (3/4 stick) unsalted French butter
½ cup unbleached...
Black truffle scrambled eggs
Such a classic decadent breakfast.
Infuse your eggs in an airtight container, inside the fridge with a whole truffle, wrapped in paper towel. After a few days, the aroma of the truffle will infuse through the porous eggshells and into the yolk. Give them a whisk in a bowl with some french cooking cream,...
Baby Barramundi En Papillote
With sage and garlic herb butter, lemon and dutch cream potato
We all love a home-cooked meal, but many of us tend to get lazy because of the washing up. This recipe is a favorite of mine, simply because it requires minimal cleaning up to do, especially after a long day at the office.
I’m very...
Italian Cabbage Salad
I do love a good Italian cabbage salad - more refined than a coleslaw and more punchy than your diet-friendly green salad; when laid on top of a thin bed of San Daniele prosciutto and mixed with reggiano, it definitely gives an instant wow factor (and cholesterol) to the start of your meal.
I prefer...
Stracchino Pizza – first attempt
My first attempt, using this recipe for a pizza base. It was mediocre, since I used regular plain flour. I think I will attempt this again with Italian Tipo ‘00’ flour next time as I wasn’t happy with the amount of “stretched” gluten even with the right amount of kneading.
Stracchino...
