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
I baked these babies in little cupcake liners, but you could bake them in a madeleine tray or even bake it as two small 15cm cakes (lower the oven temp to 160C). You’ll just need to adjust the baking time accordingly.
I’m also going to be using the same lemon curd recipe as the one I used for my lemon-lime tartlets because it’s always worked for me and I love the tart flavour from the limes.
//A recipe for poppy cakes with lemon curd 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
This recipe speaks so clearly to Middle Eastern culture: bringing family together over a simple but vibrant meal that’s easy to prepare, serve and share. You could plate these beautiful koftes up in individual serves, or do it Jamie Oliver style and let people at it themselves. This is guaranteed to please any party.
//A recipe for lamb koftes with speckled couscous