Mango Scallops

One of Stuart’s favourite dishes is scallops. I, on the other hand, are not so much of a fan. It works for us because that means there’s more for him and scallops are best served seared, so it doesn’t take long to pull together a spectacular meal. You could say it’s a win-win.

Mango Scallops on the grill

Seared scallops with mango are a great addition to a seafood barbecue.

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Roasted Tomato Sauce

One of my favourite things to do with tomatoes that are a bit overripe is to turn them into a roasted tomato sauce. It’s the original tray bake as far as I’m concerned. You simply throw some tomatos, onion, garlic and red capiscum on a baking tray and whack it in the oven. The roasting caramelized all the natural sugars and you end up with a smoky sweet sauce.

This roasted tomato sauce is incredibly versatile. Use it in any recipe that calls for some passata. It also makes a great base for tortilla soup, just add equal parts of homemade chicken stock and garnish with strips of fried tortillas.

Better yet, it freezes really well, so make up batches when tomatoes are at their best. Enjoy my friends.Roasted Tomato Sauce recipe image

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Migraineur’s Garlic Prawns

The traditional food for me at Christmas is prawns. For Stuart it’s ham and I’ve written about finding a nitrate-free ham previously here. It’s a good Christmas story if you are looking for a light read. But back to me and my need for prawns on the table at Christmas.

Garlic prawns ready to eat

All these prawns need is some crusty bread and a fork.

Growing up we had steamed prawns on Christmas Eve. Small batches were lovingly steamed over beer with healthy lashings of Old Bay Seasoning. They were served up hot with traditional cocktail sauce for dipping. Luckily when I moved to Australia I discovered that prawns are a Christmas tradition here as well. Australians consume a massive 45,000 tonnes of prawns over the festive season.

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Lamb Kofta: The Base for a Great Shawarma

Shawarma. Yiro. Gyro. Kebab. One dish with a dozen names, and pronunciations. But no matter what you call it, there’s nothing like some well spiced kofta served up in a fresh flatbread and dressed just the way you like it to satisfy a late night hunger. It’s an end of night ritual across Australia to stagger towards the kebab truck and tuck straight into the luscious sweetness before getting a cab home. Keep on reading!


Shop Local: Why I Cross the Bridge to Galluzzo’s Fruit Shop in Glebe

I moved to Sydney in 2002. Parting gifts from Adelaide included a copy of the Sydney Morning Herald’s Good Food Shopping Guide and some guide to the bars of Sydney. My 2002 copy of The Good Food Shopping Guide is dog eared and still my go to guide for finding the best providores in Sydney. Sure there’s some new kids in the food scene every year, but if it was good in 2002 and still around, then it’s a gem. Read More