Friday, January 9, 2015
So here's wagyu fillet, simply grilled, served with roast garlic aïoli and heirloom carrots from the local farmers market. Pretty basic, but pretty tasty.
Tuesday, November 4, 2014
Here it is with tatsoi, baby bok choy, beans sprouts and green chilli.
Tuesday, October 21, 2014
Tonight, the red curry paste got a run.
Monday, October 20, 2014
There are some people who reckon it's the best eating fish in the sea. The fisherman at the weekly markets is one of these people.
So here it is with a fresh herb sauce on a bed of farro grains, baby beetroot leaves, beans and basil.
So here's organic Dutch cream potatoes with Tasmanian smoked ocean trout, organic quark, Sicilian extra virgin olive oil, lemon juice and fried shallots.
Friday, October 10, 2014
A very simple herb sauce of basil, baby kale and parsley, garlic, organic cider vinegar.
Thursday, October 9, 2014
Lentils are French peasant food. Polenta is northern Italian peasant food.
There was a microherb salad off camera. To include it in the photo would have compromised the brutal lowliness of the other ingredients. So too the roast garlic aïoli (although this too might pass for peasant food).
Tuesday, October 7, 2014
I got that urge the other night. Here's a really simple one with prawns and Spanish onion.
Monday, October 6, 2014
The positive of this is that the flavour of each ingredient is clear, pure, untainted. The negative is that if each flavour - and the combination of flavours - isn't right when raw, it won't be when cooked.
Wednesday, October 1, 2014
I am also a big believer in balance. I have balanced the healthy fish, salsa verde and kale with potato wedges baked in goose fat.
That should keep all the gods happy.
This time I used it to braise a piece of Berkshire pork belly from the Byron Bay hinterland about 50 kms from here.