Lime & Mint Soda

What a refreshing drink. This will make a perfect house welcome drink on a hot, muggy summer day.

soda water
lime cordiale
fresh lime juice
mint

1. muddle lime and mint in a tall glass
2. add some crushed ice
3. add lime cordiale, top up with soda water

Braised Spinach & Miso

Obviously having a miso moment. I should be using this as an everyday ingredient. Best quality sturdy spinach and sweet, white spanish onions recommended.

spinach

EVOO

spanish white onion

garlic

organic vegetable broth

white wine

light miso

1. saute roughly chopped garlic and onion cut into two halves in EVOO
2. add wine, let reduce a bit; add broth letting this reduce too
3. add miso to taste, let blend in to other ingredients
4. add spinach, let cook and remove
5. reduce sauce further
6. pour sauce over spinach, include the onions too

Tuna & Soy Mirin

Another interesting option for tuna tartare.

maldon sea salt

ground pepper

coriander, chopped

parsley, chopped

tuna

half cup mirin

half cup soy sauce

3 tblsp rice vinegar

daikon

cucumber

mint

chive oil

1. roll tuna in chopped coriander, parsley and seasoning; pressing ingredients into the flesh
2. sear all sides for 20 seconds on a hot pan
3. put in fridge and let cool for 20 minutes or so
4. slice thinly
5. slice daikon and cucumbers (with skin on) thinly and length-wise; place a mound of this on top of tuna
6. make dressing by combining mirin, soy and vinegar, drizzle over the whole lot
7. drizzle chive oil haphazardly as well (blend chives and rapeseed oil, put through sieve)

Izakaya Shroom Salad

This came out of nowhere. So tasty, it transported me to a cozy little izakaya in Tokyo. I've used King Oyster mushroom, a new favorite. Key is the green yuzu kosho (never leave home without it!).

king oyster mushrooms, sliced

rice wine vinegar

rapeseed oil

maldon sea salt

green yuzu kosho

1. lightly dredge mushrooms with oil
2. saute mushroom slices on high heat until lightly browned on both sides
3. make vinaigrette using oil, rice wine vinegar, kosho, salt

Parsley Salad

I had a lovely cured ocean trout, goat's curd and parsley salad at Bill's in Sydney. A nice staple to have handy when eating smoked or cured fish.

flat leaf parsley

thinly sliced red onion

mandolin-sliced radish

capers

EVOO

lemon juice

1. tear up parsley, better not to cut
2. mix with other ingredients and toss, using as much or little lemon juice as you like

Miso Sauteed Shrooms

This was scribbled on the black board of Bill's in Sydney, highlighting the tasting menu of an upcoming event. Hadn't thought of the combo before but must be good. This is what I imagine it might taste like.

best quality selection of mushrooms

butter

EVOO

white miso

noilly prat

japanese yuzu coriander chili paste

lemon juice

1. heat EVOO, sautee mushrooms, then add butter and paste, let bubble up
2. add vermouth, miso toward the end
3. stir mushrooms in sauce
4. add a tiny squeeze of lemon over mushrooms

Salt Beef, Peas & Remoulade

I think this was my favorite dish of the Aussie trip, from the Four in Hand Dining Room in Sydney's Paddington. Chef finally returned my email with recipe.

fresh peas

home-made chicken broth

butter

EVOO

garlic

white onions

white wine

maldon sea salt

ground pepper

spinach

fresh mint

best quality salt beef

celeri remoulade (previous posting)

feta

micro herbs

1. make celeri remoulade with home-made mayo, tiny capers
2. make pea veloute; sweat off garlic and onion in EVOO and a tad of butter, add a little white wine and chicken stock, bring to boil; add peas and let cook briefly; add spinach and mint at last minute for color; season, blitz and strain; keep some whole peas aside
3. pour veloute into a shallow bowl, just covering the bottom of the bowl; add a chunk of salt beef, scatter reserved peas around
4. sprinkle crumbled feta on top of this (just to season and don't overdo) followed by a small mound of remoulade
5. sprinkle with some micro herbs

Tuna & Wasabi Avocado

Yet another tuna sashimi in a long line of others on this blog. I got this one from Aussie chef Mark Preston.

two ripe avocados

tuna, cut into small cubes

juice of three limes

1.5 tsp wasabi paste

2 tblsp soy sauce

1 tblsp EVOO

1 nori sheet

black sesame seeds

white sesame seeds

chives

micro herbs

1. pulse avocado, juice of lime, wasabi, seasoning
2. make dressing by combining soy sauce, EVOO and lime juice
3. place nori on a plate, spread avocado puree on top
4. pile tuna on top, drizzle dressing on top, scatter other ingredients on top of this

Crudites on Ice

I love this idea. On a hot summer day, what better way to snack than serving a selection of favorite, freshly-cut vegetables over crushed ice? The vegetables retain their crunchiness, are refreshingly cool and ready to dip into your favorite condiment whether a simple olive oil, aioli or tonnato sauce.

1. slice vegetables, for example sweet red peppers, fennel, cucumber, carrots
2. keep types of vegetables separate, clump together and servie on a platter of crushed ice

Baked Olives

From Bondi's Icebergs restaurant. Chef hails from the Marche. Serve with crusty bread!

EVOO

combination of olives

bay leaf

garlic

white wine

maldon sea salt

ground pepper

1. heat oil, add olives, bay leaf, garlic and cook
2. add wine, remove from heat and transfer to a baking tray
3. bake 4-5 minutes
4. season with salt and pepper

Iceberg & Herby Yoghurt

Came across this in an issue of Delicious sitting at Bill's for brunch in Sydney. I forget the chef's name, but I think a familiar face on the local television.

iceberg lettuce

greek yoghurt

preserved lemon, chopped

lemon juice

maldon sea salt

ground black pepper

thyme, chopped

EVOO

fresh mint leaves

de-seeded cucumber with skin on, cubed

crumbled feta

1. make yoghurt dressing by combining the yoghurt, lemon juice, preserved lemon, thyme, EVOO, salt and pepper
2. place iceberg wedge on a plate, scatter mint, cucumber and feta over this, then pour over dressing adding a little more EVOO and seasoning if necesary

Tonight's Dinner

A farewell to Queens Gate Gardens and thank you dinner for the Slawsons. I chose a smattering of current favorite small plates, all of which received good reviews....

• dressed crab & green apple celeri remoulade
• seared scallop, parmesan pea pesto, truffle vinaigrette
• smoked eel, pickled carrots, horseradish creme fraiche
• seared tuna tartare and whipped coriander avocado
• buratta, red onion confit, toasted hazelnuts
• vitello tonnato to go
• haricots vert & shredded ham hock salad
• parmesan & honey-drenched young walnuts
• affogato & bitter chocolate