down south in Australia its getting warm…its time for some really cool fresh food ideas for the coming season
lets have a…fresh…new…start.
sweet smoked salmon, citrus, nasturiums, chipped zucchini salad with white onion oil
simply gorgeous. soak a fresh fillet of smoked salmon in white vinegar sweetened with a pinch of sugar, and turn into a rosette by curling it around your finger.flash fry till dark, some chipped pieces of green zucchini in a small amount of extra virgin olive oil. let go cold with a crush of pepper and sprinkle on top. smash some white and red onion in olive oil and sprinkle on top with some finely sliced lemon and lime rind, mint, parsley and lemon verbena (anything will actually work). delicious with some fresh ricotta on the side and crunchy bread…or nothing at all
seaweed with sesame flavours, marigolds and wasabi oil
i love this, and it is so easy and fresh. i squeeze lemon juice and sesame oil over some good japanese seaweed and place in the middle of a big white plate. drizzle sesame oil mixed with wasabi around the edges and sprinkle with marigold leaves.
caviar pie with calendula flowers
a complete favourite. boil 6 eggs to hard. smash with some cold unsalted butter and salt to taste. put into the bottom of a small removable spring form tin. put a layer of peppery sour cream over the top and refrigerate. serve out of the tin with a layer of caviar on top and some calundula flowers sprinkled around the plate, ad some crisps and crackers.
sweet root vegetable and rice broth, lime oil and deep fried parsley
the total cleanse, and a flavour surprise. please try. make a broth from turnips, parsnips, white onion, pumpkin and carrots. boil and strain. reduce by half and add a tablespoon of jasmine rice and gently boil till absorbed. squeeze lime juice mixed with olive oil over the top and serve with quick fried continental parsley, serve in small bowls.
celery salted ricotta, slow baked heirloom tomato, honey oil and flora
an unbelievably fragrant start to any meal day or night.cut massive heirloom tomato in half and cook on 100C for 1-2 hours or until it start to fall down. grill till the top bubbles. mix a good quality ricotta with celery salt to taste. (i like mine salty). serve with a tiny drizzle of exceptional first pressed extra virgin olive oil mixed with a tiny amount of organic honey and some gorgeous fragrant, flora greens, like chervril, parsley and or basil.
i have made this dish forever and its a hot tip. its flash, its sexy and its a salad. sexy tuna, who would believe it…i serve it in glasses as its really gorgeous to see the colours, or as a tall shape on a plate. it is a perfect dish as a starter or even a canapé walking around.
my crisp of choice to serve with it, is a fried triangle of corn tortilla that salted. it suits the sweetness of the pickled ginger. a sort of sweet and sour thing.
tuna tartare with pink ginger, wasabi and lime flavours
so clean, so sharp, so easy, so fast, so crisp, so sexy….
2 cups of tuna belly, 1 handful coriander root, 1 handful baby mint leaves, 1 tablespoon water chesnuts, 1 handful bean sprouts, 1 tablespoons pink japanese ginger, 1 desert spoon shallots
1/2 cup extra virgin olive oil, 1 tablespoon ginger liquid, 1 desert spoon wasabi (i like it hot), a splash of sesame oil, the juice of 1 lime and the grated zest of 1/2 lime. (i like to add red chilli here but it depends on yr palate) go nutsso…….
gently toss everything together and serve in a cup or in a pile on the plate. i like i said serve these with deep fried tortilla pieces. yum.
not: add some chopped cucumber skin and nuts and seeds for extra crunch………
i have just spent the last few months shooting mad helicopter work in new zealand and i had the brilliant coincidence of being there for the bluff oysters. being a sydney-file i am biased towards the sydney rock, but i have to say, these are incredible.
they are not small, not big, less sea watery in flavour, but really creamy and pert. deliciously semi chewy but slippery and fresh. i am a huge fan. my location scout harry and i went to this gorgeous restaurant for lunch and dinner and had them both times. natural and tempura. incredible, addictive, everything.
i have been waiting a long time to eat a bluff oyster. australians guard their sydney rocks viciously but the new zealanders protect bluffs like their children.
harvested only between march and august in the Foveaux strait near the town of Bluff. a parasite knocked out approximately a billion of them between 2000 and 2003 so the harvesters have been limiting the catch since then to aid the revival. so they are not massively available. soooo, lucky for me i hit the right time and had them. incredible, and unforgettable.
also to note: we had them at the restaurant in queens town, Botswana Butchery. also delicious. fantastic New Zealand food. 17 marine parade, queens town. +6434426994
i just got back from New York and had the most beautiful experience at Eataly on 23rd an 5th. my friend Tana and i ate for jesus at the verdure stand which was a great and worthwhile, but hard decision. so many choices, so little time. we settled on the vegetables because we knew we would benefit. we also ate warm, squishy fresh mozzarella, looked at the thousand cheeses, relished the thought of having a roast sandwich with uber meat, or a massive disc of melty naughty pizza. but no, we walked past the home made pappardelle with ricotta and fragrant tomatoes and sat at the vegetable counter. we ordered the bruschetta with grilled brussel sprouts, parmesan and shaved lemon, the soft polenta with stewed chickpeas, tomato and silverbeet, and then added the grilled endive, escarole lettuce, pine nut, and currant hot salad. washed down with red there was much oohing and ahhing…….such clean flavour. pure ideas for food done so well.
on the way home i bought some of the vegetables that i haven’t seen a lot of at home and photographed them in her loft in Tribeca……and i made some salad ideas out of them for them to eat later…..just clean ingredients with a pure ethic in food. letting the flavours speak.
beets, onions, red walnuts, white and red balsamic oils and emulsions
radishes, fungus, broccolis, squash, lemon maple and tabasco drip
Baccamotto Osteria is my favourite dining of choice in sydney. i don’t normally do reviews but i am going to have to with this one.i have been here many times now, lunch and dinner and it is still amazing. i am travelling and working at the moment and i miss my children and i miss this restaurant. well mainly the children…but anyway…..
owned by mauro marcucci and michael stevens, chef valerio boncompagni and designed by chris connell it has everything i need in an italian restaurant. made in house is the key here. gorgeous cannelloni, pickled onions, flat bread, liver puree, homemade foccaccia. plus the food is remarkably simple but cooked incredibly well. octopus tentacle has been tickled and teased so that is this single taste sensation nestled into a warm nest of potato. try giving any one anything of this dish. i have stolen most of everyone’s tart but gorgeously sweet baby onions with garlic rubbed toasts, and hoarded the proscuitto with flat bread. significantly though, i am obsessed with the pork chop with white beans. every time, and failsafe. a modest but cranking pork chop rubbed in coriander seeds, crisped up and served on warm simple beans. oh…my…god. a smart raddichhio, orange and olive salad sprayed with good olive oil and sprinkled with salt and I’m done. others have had the salmon, the lamb etc but the main stealing goes to the cannelloni with fresh ricotta and nettles. if i wasn’t so obsessed with the pork chop i would have the cannelloni but I’m too loyal and my breath quickens as it comes to the table. there was a remarkable custard tart to finish which we gave the baker a standing ovation for and my favourite, a simple washed rind goats cheese which we fought over viciously.
it is a small menu, which i love, the pasta is always perfect (the risotto with gamberi, ricotta and orange was a mind blast), they don’t serve too much bread, which i love, and it is not overcrowded and noisy, which i love. oh and the wine list is perfect, and it wasn’t expensive, ($60 per head for main, wine and cheese), which i love. Perfect dining
HOT TIP: have an aperol with prosceco and green olive to start. you will be the life of the party. i promise.
212 riley street Darlinghurst. ring to book. +612 92155140. great with big tables, drinks with the girls, or an intimate dinner. streamlined, busy, gorgeous. feels a bit new york but gorgeous dining in Sydney…..and i love that……
how about some random food photography….just some pictures because…..
i take a lot of images….and i mean a lot….i have to do it and i am so lucky that its my job to observe and create all the time. these pics come from a business i have which puts my pictures into restaurants and establishments. it services my need to take photos whenever i can and at any point.
if you have any enquiries please email me. ill send them to you.
this site will consist of all my photographs food and film. its so exciting to have a platform to do this. please enjoy.
i do like some things small and fresh….my fresh herbs that is…
white vinegar, smoked salmon, pickled onions, nasturtiums, micro fragrance, and citrus
…..when i cook its fantastic to add fresh and fabulous micro herbs at the end. whether it be micro celery to some simple smoked salmon with onion and lemon oil with flowers, a gorgeous crab, celery, truffle oil risini, shiso to some kingfish crudo in pastry with a dollop of mayo mixed with wasabi, or a gentle bit of parsley to a white chicken, kaffir lime leaf, garlic oil and fennel coleslaw, or finally crank up a whole steamed head of cauliflower with some super sweet lime juice, poppy seeds and some gorgeous micro cress.
simple gorgeous ideas for fresh food that rock anytime, and anyplace. they are super sexy too…you know what I’m saying
its adding fragrance, garnishing with super pretty and adding flavour to sex up your everyday all the way.
fresh kingfish crudo in pastry, radish, shiso and cold wasabi mayo
note to self: these dishes are really only the ingredients i havve mentioned…..no really…….. you will get used to how simple my food is. the pictures tell the story. if not email me at firstname.lastname@example.org for more fresh food ideas
cool crab risini, truffle oil, micro celery and lemon oil
steamed organic head of cauliflower, sweet lemon juice, poppyseed oil, and micro cress
i do write a lot of menus. on planes mainly. i have the space to dream and make stuff up. its all simple food. when you look at the ideas they mean just elements mixed up a bitty. when i cook for clients i use them to refer to. i have journals full of them. this menu was originally called ….”t_xtre…”… however I’m going to turn this one into a book. “wild with garnish – uncut”. ill do it soon. I’m in the process of converting my journals into books….anyone out there.???
i like the idea of my travels evolving into menus and flavours that snatch and grab and mix it up. there are no rules. i just like to eat fresh and what feels great.
i wrote this gorgeous menu once based on pure fresh food and texture. it was the beginning of this whole world i have entered into…just flavour, fresh ingredients and fragrance…..nothing else……and love….always love
let me know if you want any of the recipes…..ill also cook them for you
Txtre – the menu