You could say that this is an inside out prawn toast recipe. I was about to make my regular prawn toast when an idea popped into my head. Why not cube the bread and cover the mixture and make balls to fry?
Tag Archive for: Seafood
This is a tale of two visits to Flanagans. The first was back in June, a family lunch to celebrate both Josh and my birthdays.
Flanagans had been on the ‘to dine’ list for quite a while. I loved the location right on Thirroul beach. Plus the smattering of reviews I had read were all positive. Sydney Morning Herald Good Food Guide has since listed Flanagans as one of the top three restaurants in the Illawarra Region.
Our visit to was on the most miserable of winter’s days. So much for my thoughts of a sunny winters lunch by the beach. It was raining, the wind was howling, but the historic beach kiosk, that houses the restaurant, proved to be a warm and safe haven for lunch. Warm, comfy and most enjoyable with the modern fireplaces burning away.
The restaurant has a casual beach shack feel. Pale blues and white dominate with the odd splash of yellow. Diners during the day are a mixed bag. From those just walking in to others that have planned a special lunch. Read more →
I have a little trick I want to share with you. One that I discovered from prepping prawns for Japanese cooking. Have you ever wondered why cooked prawns are relatively straight in Japanese cuisine? For example on top of your ebi nigiri (hand moulded sushi topped with cooked prawn). Yet when you throw a few on the barbie they curl up into tight little circles.
It all comes down to cleaning your prawns properly.
Did you know there are actually two ‘veins’ that you need to remove when cleaning your prawns. There is the one we all know about, the black poop shoot that runs down the back of your prawns. Read more →
What true Aussie doesn’t love a barbie. I know when my neighbours are having one, it makes me want to run up to the shops, grab supplies and start grilling. BBQs and summer go hand in hand in Aus. It may not quite be summer yet, but Sydney’s weather is absolutely glorious at this time of the year. Perfect time to throw a prawn on the barbie. For my US readers, we don’t call them shrimps, ever. Well, unless they are a small prawn. Then we would probably say, ‘take that shrimpy prawn back to the kitchen, this is Australia, and I wants me a big prawn!’.
BBQs are great and really there are only a couple of things that can make them even better. Firstly hold it on the glorious foreshore of Sydney Harbour; where the Sydney Harbour Bridge and Opera House are there beside you. Secondly, have one of Sydney’s talented Chefs cook your BBQ for you.
Each Saturday during October, Good Food Month in Sydney, BBQ bliss can be yours at The Sydney Cove Oyster Bar. It’s no secret my love of SCOB and long history of eating there, but at $55/person for the best BBQ in town, in the best location in town, it’s too good to pass up.
I was kindly invited for a taste of what is being served up over October. Sydney turned on all her charms for the day with perfect weather and lots of action out on the harbour. Plus there was the action of SCOB Head Chef Rhys Ward manning the BBQ. Read more →
Oh I love easy. Remember those super easy and gloriously delicious rounds of molten brie I made for a BBQ with friends recently? They weren’t the only easy dish I took along.
I also took two lovely whole rainbow trouts along to throw on the barbie, who needs ‘shrimp’.
Again a very easy dish to prepare and perfect to take along to a BBQ, be it at somebody’s home or an outdoor affair by the beach or in the park. The lemon placed inside the fish, along with being wrapped in prosciutto means you end up with some very moist and flavoursome fish. Read more →
There’s no guessing what is on the menu at Kani Doraku. The giant orange motorised crab mesmerizingly wiggling its legs at you from above the entrance tends to give it away. Crab, lots and lots of crab. If you’re not a fan of crab then maybe this restaurant isn’t for you. This restaurant is heaven for crab lovers.
Kani Doraku isn’t far from the Nishiki Markets. We discovered this crab paradise walking back to the hotel after an afternoon stroll around the markets. The giant crab must of worked it’s magic as we promptly made a reservation for dinner later that evening.
Shoes are removed on entering and then we head upstairs to a long tatami floor covered room. Seating is ‘semi’ traditional. You are on the floor, but there is that blessing of a hole under your table to drop your legs down. For those that need to brush up on their Japanese reading skills there is an English menu available. Read more →
Happy St Patrick’s Day for tomorrow. May your glass be ever full of Guinness, may your stew be hearty and may you have an endless supply of potato bread to go with your Ulster Fry.
Potato bread can take on a few forms, but the stuff I am talking about here is common in Northern Ireland. It is also known as potato farls or fadge. Very common in Ulster and is a key ingredient in an Ulster Fry. Which here in Australia we would call a ‘big breakfast’.
As much as I love Paddy The Baker’s bread, I do giggle to myself when I see people buying potato bread at a premium price. To be honest here, we have been known to buy a slice or two when at Marrickville Markets to nibble as we shop. Mac and Sally munch away as I dart between stalls to pick up our supplies. Read more →
If you have been watching MasterChef Professionals, you may have seen the Italian challenge earlier this week. There was a restaurant challenge and the challengers had to ensure one of their dishes included Barilla pasta.
The lovely people at Barilla decided to challenge me as well. I received the recipes under embargo before the episode aired, and was challenged to choose one to cook, but add my own twist.
I couldn’t help myself and ended up playing around with both recipes, Orecchiette Vongole and Casarecce with Rabbit, Cavolo Nero, Almonds and olives. I hate to blow my own horn, but I love my twists on both recipes. My version of the rabbit rocked, and I will share it with you guys shortly, but today I share the Orecchiette recipe. Read more →
Summer in Australia is hot, don’t let anybody tell you differently. It’s also the time that we Aussies love to entertain. Long BBQ’s at home, accompanied with cooling beverages, lasting until the heat of the day is put to bed by the arrival of evening. Our hot Summer days do cry out for BBQs, but cooling dishes for entertaining are also an essential requisite for any serious home cooks’ repertoire.
Another recipe that I am not 100% sure when I nabbed it from, maybe Delicious? I made these for Christmas Day 2012, but they are perfect for any entertaining occasion. I made them as shots, but you could prepare larger versions as a cool entree to start a Summer dinner party.
Not sure if you like chilled soup? Quite a few people are put off by the idea. This is a great recipe to make and see if chilled soup is for you. This recipe is full of flavour and the crab gives you the required texture to add some interest for your palate. Read more →
It was a failed attempt to dine at Mr Wong that led us to The Morrison. We had arrived at Mr Wong at 6.45pm on a Saturday and our party of 4 were advised that we would be lucky to get a table by 9pm. They do not take dinner bookings for groups less than six. Sayonara Mr Wong, and it was off to find an alternative dinner venue.
The Morrison is fairly new to Sydney’s dining scene. It has been around three months since Fraser Short and Sean Connolly set up shop at the refurbished Brooklyn Hotel site.
We were lucky they were able to accommodate us, but we were told we had to vacate the table by 8.15pm. Not a problem as long as they can feed us in one hour 20 minutes.
Menus come on clipboards and aren’t extensive, but their famed oysters aren’t listed. For oyster options you are advised to ‘see the board for oysters’ Not quite sure where ‘the board’ is, but didn’t ask as we weren’t interested in oysters. I do love my oysters but we had overdosed the night before at the Sydney Cove Oyster Bar.
Due to our time constraint we ordered quickly. The decision was made to order a few items from the ‘Shell and Bone’ section to share. Read more →