Smoky pulled pork and slaw
Smoky pulled pork and slaw | This dish of tender shredded pork is seriously rewarding. You may want to cook it overnight, or start the recipe in the morning so the pork is ready in time for dinner. It doesn't take too long to set up and the final result is worth the wait. If you can't find chipotle or ancho chillies, add an extra tablespoonful of paprika instead.
Soft flour tortilla with bbq chipotle chicken and a lime and black bean salsa
Soft flour tortilla with bbq chipotle chicken and a lime and black bean salsa | When the food dept. and friends dine out, we like to order a mix of entrees, mains and desserts to share. It's so much fun to taste and talk about a wide selection from a menu, rather than one dish. So this recipe fits in well with our philosophy of sharing small plates of food. On the day we photographed "Zing", we sat at Sally's round table passing warm floury tortillas and small bowls of avocado, sour cream…
Baked chipotle chicken with black bean guacamole
Baked chipotle chicken with black bean guacamole | Mexico's most defining ingredient is the chilli and there are over 100 varieties used in Mexican food. In this recipe, I have used chipotle paste which is made from the chipotle, a smoke-dried jalapeño chilli. The chipotle chilli imparts a mild heat, yet earthy and smoky flavour, and the paste is readily available in supermarkets along with the jalapeño chillies in the Mexican section. The black bean guacamole is made with a classic avocado…
Smoked and pulled Byron Bay Pork shoulder with chipotle
Smoked and pulled Byron Bay Pork shoulder with chipotle | Chef Gavin Hughes uses hand-raised Byron Bay pigs for this flavoursome dish of pork shoulder with chipotle. Marinate the pork overnight to amplify the flavour. You will need 1 cup of smoking chips for this recipe.
Chocolate chip cookie dough pots
Chocolate chip cookie dough pots | My children love a chocolate chip cookie so gooey on the inside that I can’t really make the outside firm enough to let the cookies keep integrity of form. This, then, is the solution: a cookie dough you bake in a little dish, and then eat with a spoon, dolloped with ice cream or crème fraîche as desired. For this recipe you will need 6 ramekins approximately 8cm/3¼in diameter x 4½cm/1¾in deep (approximately 200ml/7fl oz capacity)
Jerk-spiced pork chops with sweet potato salad
Jerk-spiced pork chops with sweet potato salad | Any leftover jerk-spiced marinade from this recipe can be stored in the fridge for a few days. You can use it with any grilled meat or fish, and it’s great any time of the year.
Bouillabaisse | Bouillabaisse had fairly humble beginnings as a soup cooked by fishermen in Marseilles, Provence. Fish not destined for market were boiled in a cauldron on the beach with shellfish and spices. Traditional bouillabaisse contains several kinds of fish and must include scorpion fish. Saffron, orange zest and fennel are some of the other key flavours. Guillaume’s recipe uses fish from Australian waters, which he chops, boils and processes – bones, head and all. The mixture is…
Seared mackerel with goat curd and Mediterranean salad
Seared mackerel with goat curd and Mediterranean salad | Mackerel is a wonderfully oily fish, and in this recipe, Peter Kuruvita pan-sears pieces of fillet with a herb crust, then serves it with a Mediterranean-inspired goat curd yoghurt and fragrant beetroot salad, with breadfruit chips and pappadums for a Sri Lankan touch.
Kokoda with sweet potato and cassava chips
Kokoda with sweet potato and cassava chips | Like many countries around the world, Fiji has its own version of ceviche or ‘cooking’ fish in an acid such as citrus juice or vinegar. For this Kokoda recipe, I’ve used ocean trout as it’s not only delicious, it’s sustainable.
Deep-fried perch with pink eye potatoes, chorizo and spring onion mayonnaise
Deep-fried perch with pink eye potatoes, chorizo and spring onion mayonnaise | “One Saturday night, Catherine and I did a bit of recipe testing. I had some great pink eye potatoes leftover and with the perch I caught a few days before, fish and chips had to be on the menu. The idea for fried quinoa came from Garagistes restaurant (they served it on poached calamari). It was pure awesome.” Sam