Category Archives: My Cooking

Stir Fried Mussels with Black Bean and Chilli

 

I’ve cooked a few Asian-style mussels in my time but I have to say, this is the best recipe I’ve found. I just love the big bold flavour of the salted black beans. Never ever overcook mussels – they should be served plump and juicy – in the first stage of cooking when you steam them open, watch them carefully and take each one of them out of the water as soon as they open, otherwise they’ll be overcooked when Read more

Lightly Steamed Oysters with Mirin and Soy

 

I love oysters – oh, so much!  Mostly, I just eat them natural – not even any lemon juice – and it absolutely horrifies me that some people waste good oysters cooking them Kilpatrick – AUGH!!!! But sometimes, when I’m entertaining, I’ll make them this way – it’s a Neil Perry recipe that I’ve had for years. The oysters are only steamed for a mere two minutes so they’re only just cooked – it’s a good compromise for people who prefer their oysters raw and those that like them cooked. Make sure Read more

Duck Confit with Cabbage, Pancetta & Cannellini Beans

Duck confit

 

This is a relatively easy, tasty dish.  I got the base recipe from a magazine a while ago.  It’s a good one for dinner parties as you can cook the duck legs during the day and get the cabbage mixture started early and just finish off the cooking when you want to serve.  You should really start the night before by marinating the duck legs and soaking your Read more

Luke Nguyen’s Food

My stash of Luke books

 

In short, I love Luke Nguyen’s food.  I’ve always been a fan, ever since I dined at his original Red Lantern restaurant in Crown Street, Surry Hills, all those years ago, before he became the TV celebrity he is these days.  I was lucky enough to meet him that day.  As well as being happy and friendly, it was obvious that he was passionate about the restaurant and his food.  Once I bought the first cookbook featuring Luke’s recipes, ‘Secrets of the Red Lantern’, I was hooked.  Everything I cooked from the book was Read more

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