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Seafood

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Presenting the best in Australian seafood, this deluxe spaghetti marinara recipe is the ultimate entertainer and is designed to pair with Buller Wines’ (Rutherglen, Victoria) fragrant King Valley Pinot Grigio. Serves 6 2 tbsp extra virgin olive oil 1 brown onion, peeled and finely diced 2 garlic cloves (large), peeled and finely diced] 1 fennel bulb (small), diced (reserve green fronds for garnish) 1 cup Buller Wines King Valley Pinot Grigio 1 pinch saffron threads…

Freshly-picked blue swimmer crab meat is a luxurious ingredient. Its delicacy and texture makes it a great addition to fresh pasta. This Blue Swimmer Crab Poached Ravioli with Yarra Valley trout caviar recipe is one of our all time favourites. It can be finished with either a classic bisque sauce or simple white wine and butter sauce. Serves 4 Nage Stock – Makes 2 litres 3 brown onions roughly chopped 1 leek, washed and roughly…

It’s the perfect luxe Aussie BBQ recipe – perfectly designed for spring and summer season celebrations: Crayfish Tail Brioche Sliders. Simply grab some crayfish tails from your fish monger, some fresh brioche buns from your local baker or even Aldi (shhh! we didn’t say that), and get the BBQ firing – assuming it’s a non total fire ban day of course! Crayfish Tail Brioche Sliders Freshly BBQ’d crayfish tails, sliced into medallions Fresh brioche buns…

Complimenting Ros Richie’s aromatic High Country (Mansfield, Victoria), Pinot Gris, this fast, authentic French seaside classic is a recipe to indulge in. Pippies with Ros Ritchie Pinot Gris and butter sauce, frites and lemon aioli 1kg fresh pippies (vongole clams), soaked in cold water to remove grit White wine sauce (recipe below) Lemon wedge, frites, aioli, and freshly baked baguette to serve White Wine Butter Sauce 2 tbsp extra virgin olive oil 4 shallots, peeled…

Fish Ceviche is one of the most simple dishes to prepare, yet remains one of the most rewording. It’s great during the longer and lazier spring and summer days and is designed to delight the fussiest of foodies. Fish Ceviche 200g semi-firm, white-fleshed ocean fish, cleaned, sliced into small fillets (we used small spangled emperor fillets, skin on) Juice of 4 large limes 1 tsp commercial pickling mix spice 1 tsp freshly chopped dill ¼…

In Australia, tuna, salmon and kingfish are commonly used for sashimi in Japanese restaurants however in tropical North Queensland, coral trout, Spanish mackerel, tropical crayfish and scallops can be used. While you’ll need to ask your fishmonger for sashimi grade, ultra clean and fresh fish, preparing sashimi is not overly complex – just a freshly sharpened knife and a careful hand should assist in some well presented cuts. A few secret ingredients like Fresh As (brand) freeze dried…

As the Whitsundays’ newest resort Elysian Retreat Long Island opens for business this week, we celebrate by sharing one of their in-house specialties: a Plated Prawn Cocktail with roasted tomato Marie Rose sauce and avocado cream. The key to this plated prawn cocktail is the ultra fresh Whitsundays grilled King prawns combined with chilled, whole half baby cos lettuce sitting atop a roasted tomato Marie Rose sauce, dusted with quality smoked paprika. A side of…

Black garlic is garlic that has been naturally transformed to change not just its colour and texture but also its flavour. Gone is the pungent tang, replaced with a sweet mellow flavour that is reminiscent of molasses and caramel. Garlicious Grown black garlic starts life as quality hard-necked garlic grown in Braidwood in the New South Wales Southern Tablelands about an hour from Canberra. Garlicious Grown black garlic powder can be sprinkled over dishes or…

If you’re a little afraid of not knowing exactly how to cook fresh octopus and are concerned about spending big dollars on a complex cooking mistake, then don’t be. This simple poaching and pickling method will have you feeling as experienced as an authentic Sicilian fishermen in his retirement years. The final result is a wonderfully rewarding dish that can be shared with a large group of family and friends. Serves 6-8 One medium or…

Confit Salmon 1 cup canola oil 1 cup extra virgin olive oil 1 bay leaf 2 sprigs fresh thyme Zest of 1 lemon 1 tsp black peppercorns ½ tsp sea salt 4 salmon fillets, skin on (approx. 100g each) Preheat oven to 90C Method 1. Using a sharp thin-blade knife remove skin from the salmon fillets and set fillets and skin pieces aside. 2. In a deep glass or ceramic oven-proof dish add canola oil,…

Billy Button Fiano is a spring/summer stunner: its bright gold colour simply glistens in the glass. It’s the perfect pair to our soft prawn taco recipe (below). This fiano from Victoria‘s Alpine Valleys region is hand-crafted by the energetically talented alternative-varietals ‘queen’, winemaker Jo Marsh, formerly of Seppelt Great Western. A few years back she wisely packed her bags and headed for the sub-alpine hills of Porepunkah. Though she was not then a vineyard owner,…

Grand Banks – Hudson River, Pier 25, NYC Grand Banks at New York’s Pier 25 is a celebrated oyster bar aboard the historic wooden schooner Sherman Zwicker, and is inspired by the floating oyster barges that lined Manhattan’s waterfront in the 18th and 19th centuries. This perpetually crowded bar is so popular, it has spawned two new venues: Island Oyster on Governors Island and Pilot, also aboard a boat, docked at Brooklyn Bridge Park’s Pier…

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…

Chrismont’s wonderful new release La Zona Fiano from the King Valley is a most exciting aromatic white and should be considered a serious top-tier restaurant quality food wine although it drinks perfectly well on its own. Fiano originated in Campania, Italy and is also found in Basilicata, the Salentine Peninsula in Puglia and in Sicily. Fiano loves the sun so it is suited to Australia. Its small berries retain their high acid levels as they ripen,…

Crayfish Tail Brioche Sliders Freshly BBQ’d crayfish tails, sliced into medallions Fresh brioche buns Apple slaw (see recipe below) Essentials’ Thousand Island dressing (see recipe below) Apple Slaw 1 medium celeriac, peeled, julienned, blanched 2 Fuji apples, julienned 2 sticks celery, thinly sliced 1 tbsp toasted caraway seeds A handful freshly picked celery leaves Salt and black pepper Method Toss all ingredients together and lightly dress with Essentials’ thousand island dressing. Essentials’ Thousand Island Dressing…

This fiano from Victoria‘s Alpine Valleys region is hand-crafted by the energetically talented alternative-varietals ‘queen’, winemaker Jo Marsh, formerly of Seppelt Great Western. A few years back she wisely packed her bags and headed for the sub-alpine hills of Porepunkah. Though she was not then a vineyard owner, she cleverly connected with a group of local growers to take advantage of the enormous range of alternative varietals found in the area. Without any hesitation she…

Each year King River Estate produces cleaner, more vibrant fruit, the result of pesticide-free biodynamic vineyard management. I’ve noticed a progressive advance in wine flavour profiles across King River Estate’s range over the past three consecutive years and the just-bottled 2016 Pinot Grigio again amps things up to a new level. This wine’s bouquet leaps

Beetroot Cured Ocean Trout with fennel, orange and nigella seed salad, horseradish crème fraiche Beetroot Pickle (for curing) 6 small beetroot, cooked, peeled and grated 1 cup water ½ cup sugar ½ cup malt vinegar ½ tsp chilli flakes ½ tsp fennel seeds ½ tsp whole cloves Salt and pepper to taste Method 1. Add all ingredients to a medium saucepan and on a high heat bring to boil. 2. Reduce heat to a simmer…

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…

with sweet tamarind and prosecco dressing, salted-peanut palm sugar caramel Serves 4 (entrée size, 1 crab per person) Chilli Soft Shell Crab (fried in tempura batter) Tempura Batter ½ cup plain flour ½ cup corn flour 1 tbsp dried chilli flakes 1 egg, lightly beaten ¾ cup soda water Method 1. In a large bowl add plain flour, corn flour and chilli flakes. 2. Using chopsticks slowly add beaten egg and soda water, mix until combined.…

Freshly Shucked Oysters with Prosecco Jelly, gingered honeydew melon, nori salt and fried noodle knots To serve 1 dozen oysters Prosecco Jelly (Makes approximately 550ml) 400ml good prosecco 150ml water 4 tbsp white sugar 4 titanium strength gelatin leaves Method 1. Place wine, water and sugar in a small saucepan. 2. On a medium heat bring liquid to a simmer; stir until sugar has dissolved. Remove from heat. 3. In a large bowl of cold water soak gelatin…

Coal-Fired Kettle BBQ Butterfish Fresh butterfish fillets, cut into 10cm lengths Method 1. Using a coal-fired BBQ kettle, burn coals for 40-50 minutes, until coals are covered in a white ash and the temperature has cooled to a slow heat. 2. Place fish fillets (four pieces maximum per strip) on 10x40cm strips of BBQ hotplate liner. This will stop the fish from sticking to the hotplate. 3. Cook each side of the fish between 15-20…