Last week the very lovely people at Kirribilli Seafoods gave me two Moreton Bay Bugs caught that morning off Queensland’s coast. They were huge and freckled from the harsh Northern sun. The meat is found only in the tail. The succulent meat is sweet but bold and best cooked in the shell, where a lot of its flavour is held. I asked for the bugs to be halved lengthways as the shell is very rough and difficult to do at home.
//A recipe for morton bay bugs Continue reading
This incredibly fun dish is much simpler than its name makes out. The most important thing is that you buy yourself some great, fresh produce – especially when it comes to the seafood – and prepare your ingredients before you start cooking.
//A recipe for tiger prawns with filei calabresi aglio e olio
What is a Friday in summer without a long lunch shared between best friends made up of simple, approachable dishes and a glass of the most bountiful white (I’ve ever had)? Justin took me to Pei Modern, the new restaurant in Sydney’s Four Seasons Hotel. Although the restaurant was bustling, it felt intimate and like, for a moment, the day had taken a moment to pause for us as the hot summer afternoon drew long into our desserts.
Last Friday I had the incredible pleasure of attending the delicious Love to Eat book launch and long lunch. It was held at The Grounds of Alexandria in the beautifully designed Potting Shed. The tables were blooming with deep magenta peonies, orange roses and pomegranates – a true hint of summer.
I jump in and out of books like a kid taking swimming lessons in the middle of winter. But these novels are like a long, cool drink of water after the steepest hike on the hottest day.
They have the kind of serenity that only summer can bring, all thanks to the author’s incredible command of narrative, ideas, language, and most importantly of us.