Posts by scotra

Started with light parmesan/mint/dill/lettuce patties served with home made mayo - but overdid the lemon juice in the mayo and ended up making it dijon-mustard mayo to conceal the bitterness, or at least to give it a plausible...

I just ate the leftover chicken as my lunch - sandwiched between two bits of sourdough with baby spinach and a scrape of riesling/lime/ginger jelly, and the floral notes coming out of the chicken were magnificent. Next time round,...

The gravy was delicious on its own, or with the rice and bok choy. The main problem was that it swamped all the fragrant notes in the chicken meat - less so for the skin. Next time round, I would either do the gravy with a 'straight'...

Returning to the fray after a burst of initial activity a couple of months back. I did an asian fusion roast chicken. Rubbed the skin with a combination of five-spice, extra cinnamon, lime juice and zest, sesame oil and fish sauce. ...

Hi Folks, Being counter seasonal in the southern hemisphere, and enjoying the start of a miiiild winter - Night before last was chicken thighs on a bed of sauteed onion, scattered with lemon and olives, then roasted after being basted...

Aloha! The recipe has two stages - the first is a slow braise of the oxtail in veal stock, sangiovese/chianti, with onion, celery, bay leaves, rosemary and thyme (and a dash of oregano). Once the meat's falling off the bone, you...

Hello all, I am a very keen home cook (with some training from a Michelin-starred chef). I have recently moved back to Brisbane after twenty years away in the south of Australia to be closer to family. I'm still going through the...