SQUID INK SPAGHETTI WITH CRAB AND CHILLI
INGREDIENTS
300g squid ink spaghetti
250g cooked crab meat
3Tbsp olive oil
Half small onion finely Read more
INGREDIENTS
300g squid ink spaghetti
250g cooked crab meat
3Tbsp olive oil
Half small onion finely Read more
Here’s a really simple but beautiful looking seasonal salad – I made it as part of the Christmas spread Read more
This is a nice simple recipe with simple flavours. I’m not generally a soup fan, but occasionally, I do feel like a big bowl of something hot and hearty. This is great for a cold wintry night and/or when Read more
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
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