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17
Jul

Chilli Bacon and Angelhair Pasta

I make many variations of this dish and so can you. It’s super easy and you can add in whatever meats or vegetables you have in the fridge.

I find it tastes better the next day when reheated as it gives time for the flavours to soak into the pasta.

INGREDIENTS:

  • 300g Bacon sliced into thin strips
  • 250g Dry Angelhair pasta (cook according to packet instructions and drain well)  ~3-5mins boiling time.
  • 1-2 Ts Chilli flakes (adjust to taste)
  • 6 cloves of garlic thinly sliced
  • 3Tb Light Soy Sauce
  • 4Tb Kecap Manis (Sweet soy sauce)
  • 1Tb Chui Chow Chili Oil (Optional or use a chilli oil you already have)
  • 2Tb Oil
  • 1 Ts Sesame Oil
  • Garnish: Spring onion or Chives

METHOD:

Add Bacon slices and oil to a wok/ frying pan and stirfry till bacon fat just starts to be rendered out.

 

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17
Jul

Spicy Cauliflower with Yoghurt Dressing

Yeah I know. You’re thinking this will be one of the loneliest recipes on this site. No one likes cauliflower.

This recipe however brings a whole world of awesome to cauliflower and I’m generally not a not a big fan of this vege. I have learned to adapt and make this taste good as it’s an extremely good low carb vegetable.

This dish can be served as a main or an entree. The spiced yoghurt topping adds that extra bit of flavour and creamy deliciousness to it.


INGREDIENTS:

  • 1 Cauliflower cut into bite sized pieces/florets
  • 1 Large onion sliced
  • 1Tb Cumin
  • 1Ts Turmeric
  • 1/2Ts Black Pepper powder
  • 1Tb Mustard Seeds
  • 1Tb Garlic Paste
  • 1 Tb Ginger paste
  • 200g Plain Yoghurt
  • Curry Leaves (If you have them)
  • 2-5 red Chillies to taste, sliced
  • Salt (~1Ts total)
  • Oil (To cover base of pan ~6Tb)

METHOD:

  • Heat oil on med flame in large frypan (That has a lid/else use alfoil)
  • Add Mustard seeds and cover till your hear popping has ended.
  • Add in onion and fry till translucent.
  • Add in everything else except yoghurt and cauliflower.
  • Fry until onions just start to brown.
  • Take off heat and scoop out two or three tablespoons of the spice mixture into a bowl and allow to cool.
  • Add cauliflower to remaining spice mixture and fry for several minutes adding a little bit of salt to taste. Add a couple of tablespoons of water if it is too dry and cover it to lightly steam the cauliflower till it’s cooked but still with a bit of bite still to it. Not too much water as you want the end result to be dry florets of cauliflower.

 

(I often find the water stuck to the cauliflower from washing it just before putting it in the pan is enough to create steam)

  • Add yoghurt and just under half Ts of salt to the spice mixture in the bowl and swirl together .

 

TO SERVE:

Place warm cauliflower on serving dish and then pour the yoghurt evenly all over the top.

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Onions, curry leaves and mustard seeds frying in wok,

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19
Sep

Tukka Restaurant – Review

So my sister-in-law’s folks are on their first visit to Australia so we decided to check out Tukka Restaurant in West End. Tukka is very niche serving an array of native Australian animals up to their clientele. Seeing as this was more about taste sensations than filling up we decided to do our own degustation as we often do in restaurants by ordering as many dishes as we can and putting them in the middle of the table so everyone can have a pick at them. As nice as some the other dishes sounded we wanted to stick with predominantly unique Australian game.

I’ve copied the a la carte menu below and bolded the items we ordered.

We started with the possum and pork belly pie, emu liver pate, cured crocodile and a native platter for three (To share between the five of us)

df = dairy free,   gf = gluten free,   v = vegetarian,   $mkt = market price

Entrées

Confit of Tasmanian possum and pork belly pie, sautéed brussel sprouts tossed with pepperberry pancetta and a davidson plum jus $19
Emu liver and port pate served with lightly toasted brioche and a cumberland sauce (gf)  $19
Pepperberry and lime cured crocodile fillet cooked sous vid, cider braised pears and a baby watercress salad with a mandarine reduction (gf df)  $19
 Forest mushroom and asparagus terrine, baby herb salad and a white truffle foam (v gf)  $18
 Coffin bay oysters shucked fresh, served natural with a preserved lemon and pink finger lime salsa (gf df)  $21/half  $36/Doz
Native platter: Our signature selection of native game meats, fruits, nuts, berries, spices with damper and dips all prepared in house by our chefs (gf df)  $21/pp
 Roasted crown of rabbit wrapped in prosciutto served with seared local scallops and lemon aspen and apple puree (gf df) (subject to availability)  $20

Our amuse bouche was a spoon of salmon tartare topped with fingerlime cream. Very tasty.

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