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Sauces & Dressings

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The secret to a good Café de Paris Butter, lies in a balance of fragrant herbs, curry powder, anchovies and of course a quality cultured French butter. The following recipe is inspired by one of Australia’s best, Neil Perry of Rockpool Bar and Grill; and is icon of his Rockpool’s culinary history. Café de Paris Butter 150g unsalted butter, warmed to room temperature 2 anchovies, finely chopped 2 tbsp finely chopped chives 2 tbsp finely…

with sweet and sour cucumbers, red currant and onion relish Serves 4 Mackerel Fish Cakes 700g potatoes, peeled and cut into large chunks 1 tbsp Dijon mustard 5 tbsp crème fraîche ½ bunch chopped dill Zest of 1 lemon 800g boneless mackerel fillet, skin on 600ml water 1 brown onion, halved, skin on 2 cloves garlic, smashed, skin on 1 large bay leaf 1 tsp black peppercorns Salt and pepper to taste For Crumbing 100g…

1. In a bowl add one or two free-range egg yokes. 2. Add one teaspoon of Dijon mustard. 3. Whisk vigorously by hand the egg yokes and mustard, dribbling in 1 cup virgin olive oil. Whisk until the consistency of the mixture becomes a thickened, free-range egg mayonnaise. 4. Add 2 tablespoons of Worcestershire sauce. 5. Add 1 tablespoons of commercial tomato sauce. 6. Continue to whisk, ensuring colour becomes consistent. 7.  Add a squeeze…