Fumet
Fumet, or fish stock, is a great way to use up your fish scraps and bones in order to enhance … Continue reading Fumet
Category: bistro
Beast mode
Imagine a vending machine, one where you could simply chose your flavor, or many different flavors, tap your card, and out pops a puffer with your desired flavor. Continue reading Beast mode
Rissoles
500g walaby mince 500g lamb mince 100g onion, diced 100g carrot, gratted 2 eggs 2Tbsn white maseca Seasoning Feta fondue … Continue reading Rissoles
Pumpkin puree
400g kent pumpkin 2 Tbsn cumin 50ml oil 1 Tbsn italian herbs 150ml water Season Method Peel, and roughly dice … Continue reading Pumpkin puree
Peasant food
A lovely warming spring day in Tasmania that nicely baked the essence of lamb shit all through our classic old purple Valiant was enough to send my father into a very rare rant of expletives. Continue reading Peasant food
Lamb Arancini
1 Batch Moscato risotto base 1 batch Lamb shanks 100g granted cheddar 200g bread crumbs 100g plain flour 2 eggs … Continue reading Lamb Arancini
Goats fondue
I love goats cheese, and I love fondue. I did a few fondues early in my career, but I have … Continue reading Goats fondue
Lamb shanks
Lamb shanks are something that I have regularly seen on Tasmania’s menus my entire life. They are a cheap cut … Continue reading Lamb shanks
Caramelised onion
One of the best pizza, burger or anything topper the food business. Nearly everywhere I have ever worked has some … Continue reading Caramelised onion
Apple pie, rhubarb, lavender anglaise
Apple pie is a true Tasmanian classic. There was nothing better as a young fella after being dragged around by … Continue reading Apple pie, rhubarb, lavender anglaise
Tales of a Tassie Chef 