New year is a time of reflection and setting goals for the year ahead, so we thought we’d take a moment to reflect on the most our most successful kitchen moments last year.
When I saw a tray of 4 local sand crabs for $10 at the markets recently, I decided this was deal that had to be taken up. I used them to cook up a crab & soba noodle dish. The delicateness of crab works well with the earthiness of soba noodles, sweetness of anise and freshness of a different herbs and ocean-umami flavours of wakame and dashi.
Using equal measures of sugar and salt gives the trout a delicate sweetness. Always keep the skin on when curing fish – when it’s cured you can fry up the skin and crumble it over the dish or any salad.
This light pasta dish has a nice balance of creamy flavours (fresh pasta, pine nuts, caramelised leeks), with peppery verdant greens and some tangy lemon and sorrel.
This is THE dish of Morocco …a sweet/savoury pie with layers of meat, loads of spices, nuts and honey.
These aromatic little cakes were inspired by an idea to combine two of our favourite foods. The sweet, tropical flavours of pineapple pair well with the exotic, herbal flavours of liquorice – pineapple is often combined with star anise in desserts and syrups, and a fennel and pineapple slaw makes a great summer salad.
We smoke meat, seafood and cheese, so not sugar? If you don’t have one, there are a few ways to make a makeshift one at home, try youtube, life hacker or ehow. Crispy, chewy, salty, sweet, smokey goodness.
This salad has everything you want, crunch, char, herbs, raw, cooked and confit. Crispy rice, cema di repe, dill, radish, confit shallots, char onions & green beans make for the perfect vegetarian main or nice accompaniment to fish, chicken or steak.
Just when you think oysters couldn’t get any more extravagant, they did. The addition of gold glitter to an oysters gives them an overwhelming sense of celebration, joy and happiness. It also has the added bonus of making your mouth sparkle all night.