moreton bay bugs

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.

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//A recipe for morton bay bugs Continue reading

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tiger prawns with filei calabresi aglio e olio

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.

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//A recipe for tiger prawns with filei calabresi aglio e olio

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home-made red fish curry (a guest post by mike holm)

When it comes to curries, these days most people can whip up a Thai green curry or something alike. Usually it involves a store bought paste, coconut cream, protein and some veg…easy! It might taste ok, but have you ever made the curry paste yourself? If you’ve done this before then I’m sure you understand the explosion of taste and aroma that is created and just how far above (nutritionally and tastefully) that the home made paste is.

My mum and I used to make this paste together, freeze it in portions and whip it out for an easy home cooked meal that is free from gross store bought vegetable oils and the insane amounts of sodium. The recipe involves making the paste, and then the curry. It may seem like a huge list of ingredients, but you can make it once and use it for months. The final product is nourishing, stimulating, health protective and all round satisfying.

//A recipe for GengDtaengPla from guest naturopath Mike Holm Continue reading

long lunch: pei modern, sydney

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.

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marrakesh prawns with bulgur

It takes forever to get to summer, but it’s always worth it. It’s time to breathe, take our watches off and just let it all soak in. Summer days stretch long into the night, warm and filled with old friends.

Easy summer dishes come hand in hand with the ingredients that are in season. Tomatoes are ripe, seafood is fresh and cool, crisp white wines pour freely. So here’s a recipe for a simple summer dinner to eat warm or pack up and picnic on the grass, in the sun that keeps our backs warm late into the night.

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//A recipe for Marrakesh prawns with bulgur Continue reading