est. Restaurant executive head chef Peter Doyle shares an ocean trout sashimi recipe that will make you rethink how to appreciate a piece of good and fresh fish. Serves 8 600 g ocean trout fillet, cleaned, sliced 2 pink grapefruit, peeled, segmented 20 g wasabi root, scraped 1 red chilli, seeded, finely diced ½ telegraph cucumber, peeled, batons 2 tablespoons ocean trout roe 1 tablespoon … Continue reading Recipe: Sashimi of ocean trout with ponzu
Executive chef of Sokyo Chase Kojima shares a recipe kingfish ceviche recipe that will inspire anyone to bring a piece of fine dining Japanese into their home. Serves 2 80 g kingfish, thinly sliced 5 g green chilli, sliced 5 g red onion, sliced, blanched in ice water and strained 20 g desiree potato, sliced with mandolin, wash then dry, fried at 130°C till crispy … Continue reading Recipe: Sokyo hiramasa kingfish miso ceviche
Highly-awarded Australian chef Tetsuya Wakuda shares an easy recipe on to quickly do up some good old crispy deep fried chicken. 500 g skinless boneless chicken thigh each thigh cut into 5-6 pieces 1 teaspoon sugar 1 teaspoon salt 20 g grated ginger 20 ml sake 25 ml soy sauce 35 ml mirin 1 teaspoon dark sesame oil Plain flour for dusting Grape seed oil … Continue reading Recipe: Chicken karaage
Celebrity chef Alastair McLeod shares a recipe on how to turn a usual serving of grilled flatiron steak into more than your average meat and three veg dish. Serves 4 1 flatiron, well trimmed, cut into 4 portions 250 ml beef jus 2 pickled walnuts, chopped 15 button mushrooms, quartered 6 large pieces of bone marrow, purged and chopped 1 small sourdough bread roll chopped … Continue reading Recipe: Grilled flatiron, pickled walnut, bone marrow and horseradish
Restauranteur and owner of Red Lantern Pauline Nguyen shares a recipe from her memoir Secrets of the Red Lantern that tells a story of how she brought together flavours of Vietnam with discoveries she has made since moving to Australia as a refugee. I was first introduced to balmain bugs (the crustacean) when I was supporting myself through university as a waiter at the Balmain … Continue reading Recipe: Tôm Hùm Xào Tỏi – Bugs with garlic and pepper
