Beware! These wings are not for the faint hearted! They are packed full of flavour and are a perfect excuse to treat a special man in your life. That’s right, today we’re cooking DUDE FOOD! Dad’s, hubbys and bro’s will love these, and so will the gals!
You can use whole whicken wings for this recipe, just cut off the tips (save these for an amazing stock!) and separate . . . → Read More: Recipe: Beer BBQ wings with ranch sauce, as seen on The Morning Show
We love, love, love prawns, especially coming into the summer and party season. There are three main reasons why we love prawns, firstly because we have some of the best prawns in the world caught and farmed in Australia, secondly because of their versatility in cooking techniques and flavor pairings, and thirdly because they are just so damn delicious!
One our favourite ways to enjoy a prawn is on . . . → Read More: Recipe: Smokey BBQ Prawns with Chimmichurri Sauce, as seen on The Morning Show
Her’s another recipe from our cooking class at the Sydney Seafood Cooking School at the famous Sydney fish markets. Salt and pepper squid is a staple at any chinese restaurant, but did you know that its easy to make at home? And it can be healthy too! Bertolli Extra Light olive oil is perfect for this dish, because it’s HOT! not just because we’re cooking with fiery Sichuan flavours, but . . . → Read More: Recipe: sichuan cuttlefish with chilli bean dipping sauce, for Bertolli at Sydney Seafood Cooking School
What a day! We recently held a fantastic cooking class at the Sydney Seafood Cooking School at the famous Sydney fish markets. on the menu was, of course loads of seafood, but also lots of Bertolli Olive Oil. We just love olive oil, but a lot of people get confused about which type of olive oil they should use. The idea is to use Extra Virgin Olive Oil . . . → Read More: Recipe: Kingfish Ceviche, for Bertolli at the Sydney Seafood Cooking School
The sun is shining and party season has started! We’ve been very busy with catering this month, and everyone seems to be ordering (and falling in love with!) our oriental tuna tartare.
It’s a wonderful light, fresh, tasty and healthy way to cater for a cocktail party, especially if you want to avoid heavy deep fried foods. Much better than boring spring rolls that’s for sure!
It’s important to . . . → Read More: Recipe: Oriental Tuna Tartare with Black Sesame, as seen on The Morning Show
Vietnamese Lemongrass Prawn Skewers
Makes 10 – 12
1 tsp Gourmet Garden Garlic Paste 3 tsp Gourmet Garden Lemongrass Paste 540g (2 packets) John West Garlic Prawns 3 tsp cornflour 50g palm sugar, grated ¼ tsp ground white pepper 2.5 tsp fish sauce 1 free range egg 2 eschallots, finely chopped ¼ tsp salt 12 pieces of lemon grass stalks approx 10cm long (or tinned sugar cane . . . → Read More: Recipe: Vietnamese Lemongrass Prawn Skewers, as seen at Good Food and Wine Show
Creamed chicken and leek soup with crispy chicken skin
700g chicken breast 1.5 litres of Salt Reduced Campbells Real Chicken Stock 20g butter 1 tablespoon Bertolli Extra Virgin Olive Oil 1 tablespoon of Gourmet Garden Chunky Garlic 8 golden shallots, finely chopped 3 leeks, coarsely chopped 2.5 tablespoons plain flour 300ml pouring cream 25g chicken skin 500 ml Bertolli Extra Light olive oil (approx.) 1 tablespoon of . . . → Read More: Recipe: Creamed Chicken and Leek Soup with Crispy Skin, as seen at Good Food and Wine Show
To celebrate Good Food Month 2013 we have teamed up with Barilla for “Sunday Family Lunch”. Last Sunday we held a delicious 4 course lunch with 40 special guests at Casa Barilla in Annandale, and today we will be sharing our recipe for the entree: cozze ripiene.
As with all good Italian food, if you have top quality ingredients then simple cooking is best. That is absolutely the case . . . → Read More: Recipe: Cozze Ripiene, Stuffed mussels with prosciutto crumb for Barilla & Good Food Month
This dish is as elegant and beautiful as it gets… It’s all about textures which melt in your mouth, and flavours which punch.
A veloute is a french term and refers to a sauce with a velvet texture. Classically, this is done with a white roux and stock, but today we have a velvety smooth green sauce which is thick with herbaceous leaves and lifted with a bitter liqueur . . . → Read More: Recipe: Bitter Herb Veloute, Goats Cheese, Mint Infused Oil, as seen at Taste of Sydney
Raw fish is incredibly healthy for you, and it’s a wonderful way to stay healthy every week. But did you know that it’s not just for Japanese food? Raw fish is delicious in ceviche, which is a classic Mexican dish where the acid from citrus fruit “cooks” the flesh, turning it slightly opaque. It is also very popular in the Italian seaside regions, where the locals devour thickly sliced . . . → Read More: Recipe: Raw Kingfish with Caperberries and Black Olives, as seen at Good Food and Wine Show