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Spit roasted duck with stone fruit sauce
A lot of people fear cooking duck which I think is kinda fair enough because it can be a little difficult to cook a good one. A shit one, dry and rubbery, is piss easy for anyone to put on the table, but that perfect duck takes a little more skills and smarts. I’m here…
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Charred cabbage salad with yoghurt dressing
You should not poo-poo the idea of a salad being great. You should definitely not poo-poo the idea of a great cabbage salad. You should really definitely not poo-poo the idea of charring said cabbage for that great salad. Lessgo. CHARRED CABBAGE SALAD WITH YOGHURT DRESSING (for the barbecue table) ½ green cabbage, cut into…
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Nasi goreng with smoked pork belly
Classic Indonesian fried rice – Nasi meaning “rice” and goreng meaning “fried”. Legit linguistics. lessons for y’all right there. I have mentioned before that I have a penchant for all things ricey, but when you head into rice world armed with a fried egg, some smoked pork belly, crispy-airy prawn crackers and a garlicky ginger…
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Smoked pork belly pad kra pao
Pad kra pao is a really good Thai stir fry usually consisting of minced meat, long beans and holy basil. We’ve subbed in smoked pork belly for another level of deliciousness and thai basil because holy basil is MIA. As with all stir frying make sure you have your mis en place ready. Everything chopped…
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Smoked lamb shoulder with Middle Eastern sorta garnish
I like lamb. I like lamb a lot. I like lamb enough to write a poem about it. Mary had a little lamb shoulder which she would cook for hours,It cooked until it fell from the bone and its aroma was better than flowers. There’s a brief foray into the world of poetry from me.…
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Venison with black pepper & garlic
I am not Asian and nor have I trained formally in the art of any type of Asian cuisine. My Asian training comes from the streets. It comes from a head-over-heals type love affair with Asian flavours. It comes from eating my way through Chinatowns, Korean precincts, Vietnamese markets and real-life Asian countries. Also, and…
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Breakfast tacos with chorizo salsa
The chorizo is going to carry the team to tasty-good-times town in this recipe so please be sure to procure a sausage of reputable origins and known flavour punch. Also, leaving the salsa ingredients fairly chunky to grill and then chopping them after allows them to get a little more caramelization which in turn allows…
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Smoked lamb shanks with BBQ sauce and polenta
I’ve gotta be honest – lamb with a sweet glaze is not my favourite type of lamb. I don’t hate it, it’s just that I feel like sweet glazed lamb is herby-tangy lambs’ lesser cousin. The one who can’t add up so well. Imma still be civil to the lesser cousin though because we are…
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Garlicky pickled jalapeños
Home made pickled jalapenos are pretty much infinitely better than what you’ll buy at the supermarket. Sure, if you have a back-alley jalapeno dealer who is dishing out an artisan product from old potato sack in his or her shopping trolley, then yeah, you are probably going to be getting a pretty solid product. That…
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Smoked pumpkin, tahini dressing, zhoug
There is something special about a pumpkin that has been slowly roasted whole in a smoker or in the coals of a fire. Slightly smoky, roasty, sweet and soft deliciousness. This is a recipe for people who think they don’t like pumpkin. Also, it is pretty much all about the pumpkin so you really gotta…
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