INGREDIENTS 1kg piece of tuna loin fillet (cut from the thick end of the fillet, about 18cm long) Sunflower oil, to brush 1/2 cup (125ml) dark soy sauce 1/3 cup (80ml) balsamic vinegar 1/4 tsp chilli powder Coriander, to serve Lime wedges, to serve INSTRUCTION Cut the tuna fillet lengthways into 3 long, narrow pieces … Read more
INGREDIENTS 1 (about 500g) raw cotechino sausage (or use pre-cooked) 1kg floury potatoes, peeled, cut into 3cm pieces 100ml olive oil 4 garlic cloves, finely chopped 1-2 tbs truffle oil 1/3 cup (80ml) milk, heated Rocket leaves, to serve INSTRUCTION If using raw cotechino, soak in cold water for 4 hours. Drain, prick skin and … Read more
INGREDIENTS 1/3 cup (80ml) extra virgin olive oil 200g unsalted butter, half melted 600g onions, thinly sliced 1 cup (250ml) white wine 2 cups (500ml) fish stock 250g button mushrooms, thinly sliced 400g skinless salmon fillet, pin-boned, cut into 2cm pieces 400g skinless blue eye fillet, pin-boned, cut into 2cm pieces 18 green prawns, peeled, … Read more
INGREDIENTS 2 tbs sunflower oil 1 1/2 cups (360g) Cambodian curry paste 400ml can coconut milk 2kg pot-ready mussels 4 kaffir lime leaves 1 tbs fish sauce 2 tsp palm sugar Juice of 1 lime, plus lime wedges to serve Coriander leaves, to serve INSTRUCTION Heat the oil in a large saucepan over medium-high heat. … Read more
INGREDIENTS 4 eggwhites 1 cup (220g) caster sugar 2 1/2 tsp ground licorice root or aniseed (from Herbie’s Spices) 1 tsp black food colouring (optional) 300g dark chocolate, chopped 300ml pure (thin) cream Strawberries, raspberries, blueberries and chocolate shavings, to serve METHOD Preheat the oven to 110°C. Line a baking tray with baking paper. Using … Read more