After a fitful night’s sleep I awoke to the voice of Erick outside our tent letting us know it was time to get up. The night before Erick had suggested that some of us may wish to start out a little earlier than the others, so we would all reach Dead Woman’s Pass around […]
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Baked fish with tomato and crumb crust, smashed veges and tartare sauce
Adapted from a recipe on Jamie Oliver’s 30 minute meals, tested 21/6/2014. Ingredients: 600-700g firm white fish, eg. ling, barramundi or kingfish 500g potatoes1 head of broccoli 2 tsp fennel seeds olive oil For the tomato paste: 2-3 tbsp tomato paste 6-10 cherry tomatoes half to one red chilli 40g parmesan cheese zest of 1 […]
Tartare sauce
Recipe from Jamie Oliver’s 3o minute meals, tested on 21/6/2014 Ingredients: 2-3 large pickled cucumbers – pickled without sugar 3 tsp baby capers in vinegar 1 handful parsley leaves with stalks Pinch of salt Juice of half to one lemon zest of 1 lemon Quality mayonnaise Method: Put all ingredients except for the mayonnaise into […]
Urbane – Brisbane 26th April 2013
A sensational meal with Major Mat at Urbane, a top Brisbane restaurant that ranks in the top 30 nationwide according to Gourmet Traveller magazine. Below is the 5-course menu of the evening, with matched wines noted: Amuses bouches: Sweet corn soup, popcorn (frozen) Abalone, herb emulsion Salmon, juniper, chia seed Duck consomme, crispy duck tongue […]
Salad of Brussels sprout leaves, mozzarella and white anchovies
From Australian Gourmet Traveller, March 2012, p. 11o. Recipe provided by Matt Wilkinson. UNTESTED as at 22.1.2013. The Recipe “You just wouldn’t know how delicious Brussels sprout leaves in a salad are until you actually eat then in this way. This recipe can be adapted: use all sorts of delicious things you like.” Serves 2 […]
Strawberry syllabub with red wine and pepper jelly
From Australian Gourmet Traveller, March 2012, p.95. Recipe provided by George Biron of Sunnybrae restaurant, south-west Victoria. UNTESTED as at 22.1.2013. The Recipe ” ‘Syllabub is an old English dessert, it’s essentially wine and fruit whipped with cream,’ says Biron. ‘In this version I’ve included black pepper and balsamic vinegar, which are quite commonly used […]
Salad of succulents with sea urchin and quinoa
From Australian Gourmet Traveller, March 2012, p. 91. Recipe provided by George Biron of Sunnybrae restaurant, south-west Victoria. UNTESTED as at 22.1.2013 The Recipe ” ‘This dish, combining many of the tastes and textures of the sea, makes a great appetiser’, says George Biron. ‘There are many edible succulents now available at good markets. Purslane, […]
