Manu's Rainbow Trout Xmas 2013

Rainbow Trout with Almond Butter Sauce – Manu

Published in FoodonTap Team

Another blockbuster classic of French cuisine. If you don’t want to deal with whole fish, use the fillets instead (don’t forget to pin-bone them). However, don’t skimp on the skin if you opt for fillets – the super-crisp texture of the skin...
Spice Deluxe Stuffed calamari tubes

Stuffed Calamari Tubes using ‘Hell Toro’ SpiceShots®

Published in FoodonTap Team

Serves 4 Ingredients:  Calamari: 4 calamari tubes, whole, cleaned and patted dry with a paper towel 1 packet ‘Hell Toro’ SpiceShots® (Spanish Seasoning) 1 tbsp olive oil Quinoa: ½ cup quinoa. Almonds: 2 tbsp slivered almonds. Filling: 1...
Steamed Vongole with garlic

Tobie Puttock At Home

Published in FoodonTap Team

Whenever I am cooking for a group of people I invariably make this dish. The reason being it is delicious, easy to make and perfect for sharing.I make it as per the recipe and once it’s done, just pop the pot on a wooden board so that it doesn’t...
Scallops Leek Lime

Scallops, Leeks & Lime

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This is a great way to serve scallops grilled in their shells. If you can’t find scallops, it works just as well with oysters. The larger the better but you’ll have to slightly adjust the cooking time. If you can’t get your hands on warrigal...
Barbecued Baby Snapper with Samphire

Barbecued Baby Snapper with Samphire

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We are truly blessed in this country to have the most delicious types of fish at our fingertips. With its delicate flavour, snapper is probably the most popular. When the snapper are running hot in Port Phillip Bay it’s a bonanza for the amateur...
Chili Prawn Quesadilla

Chili Prawn Quesadilla

Published in From Justin North's Kitchen

I loved the aroma of freshly grilled corn tortillas, the sweet pungent smell filled the streets of Mexico. You can use wheat flour tortillas but the corn tortillas have a far superior flavour. Select a large stove top grill plate to cook the...
Prawn, Mango & Watercress Salad with Coconut Dressing

Dominique Rizzo’s Prawn, Mango & Watercress Salad

Published in Dominique's World

What would celebrating Australia day be without a delicious combination of two of our countries greatest summer loves… Mangoes and Prawns. This salad for me is what summer is all about, freshness, crunch, that gorgeous texture and sweetness of...

Baked Snapper with black bean butter

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As with meat and poultry fish tastes so much sweeter when it’s cooked whole. Baking it ‘en-papilotte’ - in a paper or foil parcel - is the best way to do this as it seals in all the juices and flavour and keeps the fish lovely and moist. The...
Seafood Broth

Seafood Broth

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Known in Italy as brodetto di pesce, this flavoursome dish is more like a stew than a soup. The liquid that forms comes from the juices of the seafood, wine and tomatoes, rather than stock. This is one of the first dishes I learnt to cook at Caffé e...
Justin North - Cured Ocean Trout with Baby Cucumber

Cured Trout with Baby Cucumber – Justin North

Published in From Justin North's Kitchen

Having a mortar and pestle on hand is great to crush the aromatic salt marinade. Plan ahead with this recipe as it takes up to 8 hours to marinate the trout.  Makes 12 pieces To marinate the trout 2 tablespoons salt 6 coriander seeds 1 lemon 200g...