Fish-fragrant or yuxiang flavouring, despite its name, doesn’t contain any fish or seafood. It’s a wonderful combination of doubanjiang (broad bean paste), sugar, vinegar, soy sauce and pickled chillies. This is a slightly adapted version of another sensational recipe by Fuchsia Dunlop from The Food of Sichuan. First, soak 4-5 wood-ear fungus in boiling water…… Continue reading fish-fragrant pork slivers
toasted pistachio ice cream
Pistachio ice cream is a classic for good reason and toasting the nuts brings out their flavour to the max. This recipe is once again thanks to Jeni Britton Bauer from her Jeni’s Splendid Ice Creams at Home. Preheat you oven to 180ºC (350ºF). Spread ½ a cup of pistachios on a baking sheet and…… Continue reading toasted pistachio ice cream
pasta e fagioli
Pasta and beans is a classic soup in Italy and can be served thin or thicker as you prefer. This is an adapted version of a recipe from THE RIVER CAFE COOKBOOK by Rose Gray and Ruth Rogers. Hard to beat. The beans need soaking and cooking first. I used fava beans as I didn’t…… Continue reading pasta e fagioli
tapenade
Ancient Rome had similar dishes using olives and anchovies but the Provençal tapenade is named for its ubiquitous ingredient of “tapenas” or capers. Traditional tapenade always includes black olives and capers but additional ingredients may vary. This well-researched recipe is by Felicity Cloake for The Guardian. Spread it on bread or crackers as an hors…… Continue reading tapenade
stewed chicken with shimeji mushrooms + carrot kinpara
This sweet and sour Japanese style stew is easy to make and just delicious. And carrot kinpira, a Japanese way of cooking root vegetables, is an excellent accompaniment. Serve them with rice. Bring some salted water to boil in a small saucepan. Trim the green beans, cut them into shorter lengths and cook them in…… Continue reading stewed chicken with shimeji mushrooms + carrot kinpara
vanilla custard with roasted rhubarb and strawberries
For a recent celebration, Mary made this dessert. It’s another fabulous recipe from Yotam Ottolenghi, this time from SIMPLE. The custard is made with double cream and is reminiscent of a crème brûlée without the crunchy layer. And the wonderfully red and tart fruit is a perfect foil. Preheat your oven to 200ºC (390ºF). Cut 200g…… Continue reading vanilla custard with roasted rhubarb and strawberries
vietnamese caramel tofu
If you think you don’t like tofu, this might just change your mind. This sweet and salty method of cooking is often used for pork, chicken or fish. Here is a satisfyingly chewy tofu version. Choose a very firm tofu for this recipe. Place the tofu on a plate and cover with another plate. Weigh…… Continue reading vietnamese caramel tofu
marinated mushrooms with tahini yoghurt
If you love mushrooms, this is for you. The recipe is from PLENTY by Yotam Ottolenghi. The original recipe uses shimeji and chestnut mushrooms but since I didn’t plan ahead, I used button mushrooms. Slice 450g (1 lb) of mushrooms and put them in a large bowl. For the marinade whisk together 75ml (2½ fl…… Continue reading marinated mushrooms with tahini yoghurt
rabbit in a chocolate sauce
Dishes with chocolate are found in many South American countries and were no doubt influenced by traditional Mexican mole negro. The chocolate, which is entirely sugar free, lends a depth of flavour to the sauce. This recipe from The South American Table by Maria Baez Kijac was adapted by David to suit our rather small…… Continue reading rabbit in a chocolate sauce
maple ice cream with salted buttered walnuts
In Australia, most maple syrup is A grade. B grade is produced later in the season and is darker, with more minerals, a higher viscosity and a stronger maple flavour. Luc, our local Canadian importer and ambassador of maple syrup, assures me that the closest here is Coles Brand. My can of B grade, however,…… Continue reading maple ice cream with salted buttered walnuts
michelle picker cooks 