Lemon butter sauce – a lemon ‘beurre blanc’ – a wine butter sauce

This is a simple, rich and delicious sauce to accompany a variety of fish dishes as well as scallops, prawns, chicken, pork, and vegetables too. Like the classic wine butter sauces, it is less stable than the classic emulsion sauces because no eggs are used. This lemon butter sauce is simply a reduction of [...]

By |2021-10-20T16:31:11+11:00October 20th, 2021|Condiments, Cook Real Food, French Odyssey cooking class, Lemon Butter sauce, Lemon butter Sauce, Lemons, Lemons, Recipes, Sauces, Seafood, Vegetables in season|Comments Off on Lemon butter sauce – a lemon ‘beurre blanc’ – a wine butter sauce

Mussels – Cleaning, Preparation and Cooking

Some mussels you buy are cultivated in protected areas of the sea bed, or grown on poles, fixed in clean saltwater. Others, because of their habitat, are often sandy and need to be scrubbed; mussels also ingest sand and grit as they feed. Buy good quality, local mussels and they are well cleaned and very [...]

By |2021-07-20T16:06:13+10:00July 20th, 2021|Brittany, Cook Real Food, French Cooking Classes, French food, French Regional Cooking, Moules mariniere, mussels, Mussels - Moules mariniere, Recipes, Seafood, Seafood|Comments Off on Mussels – Cleaning, Preparation and Cooking

Crustacea Blue swimmer crab stock – Cooking Fundamentals

This crab, crustacea stock also features in my cooking class videos which form part of the Cook at Home with Tonya series.  Crab stock is also one of the Fundamental Foundations of Cookery – Stock making. In the video, I made this stock with my crayfish, Morten Bay bug shells and prawn shells that were [...]

By |2020-06-06T15:15:37+10:00June 6th, 2020|Cook Real Food, Cook Real Food, Cooking classes, Cooking Fundamentals, Cooking Fundamentals, Crab stock, Cray stock, Food, Healthy Family Meals, Low Carb, Recipes, Seafood, Seafood, Stocks|Comments Off on Crustacea Blue swimmer crab stock – Cooking Fundamentals

Fish ‘pie’ with mussels and prawns.

This is a creamy, comforting 'pie' with tons of flavour and goodness without the crust.  All LCHF. I used john Dory, mussels and prawns. You can use any firm-fleshed white fish such as snapper, Ling, Mahi Mahi, or Blue Grenadier; the mussels and prawns may easily be excluded and you can add scallops if you [...]

By |2020-05-20T15:42:34+10:00May 20th, 2020|Cook Real Food, Fish and seafood pie, Fish and seafood pie, Fish pie, Healthy Family Meals, Low Carb, mussels, Recipes, Seafood, Uncategorized|Comments Off on Fish ‘pie’ with mussels and prawns.

Prawns curried with ginger, garlic and Vietnamese mint

This is a quick and easy everyday prawn curry which also makes a lovely entrée for a special lunch or dinner with friends.  I hav eincluded the Green Curry Paste recipe at the end of this. Serves 4 400g broccoli, cut into tiny, mouth-sized florets 1k large, raw Queensland prawns 60g butter 4 tbsp extra [...]

By |2020-05-03T16:57:29+10:00May 3rd, 2020|Condiments, Condiments, Cook Real Food, Cook Real Food, Curries, Curries, Food, Food - spices, Green curry paste, Green curry paste, Healthy Family Meals, Low Carb, Prawn curry, Prawn curry, Prawn curry, Prawns, Recipes, Seafood|Comments Off on Prawns curried with ginger, garlic and Vietnamese mint

Shuck don’t chuck! The recycling program for oyster, scallop and mussel shells

'Shuck don't chuck' is the recycling program for the shells of oysters, scallops and mussels and it is successfully restoring the damaged seafloor in Port Phillip Bay. The South Melbourne market, as part of its Sustainability and Recycling program, is also part of the Nature Conservatory’s ‘Shuck don’t chuck’ program operating throughout Australia.   The ‘Shuck [...]

By |2018-10-05T15:12:20+10:00October 5th, 2018|Food, mussels, Oysters, Scallops, Seafood, South Melbourne Market, Sustainability, Waste recycling|Comments Off on Shuck don’t chuck! The recycling program for oyster, scallop and mussel shells

Ocean Trout – slow cooked with sorrel sauce, herb oil, mayonnaise and finger lime caviar pearls

I thought you might like to try this dish now that sorrel is back in season.  It looks like a long recipe, but it may be prepared in stages and is really very simple.  It is a perfect dish for Spring and Summertime entertaining. Serves 8 8 x 120g ocean trout fillet, sashimi grade, pin [...]

By |2018-09-28T12:21:50+10:00September 28th, 2018|Condiments, Cooking classes, Entree, French food, French Odyssey cooking class, Ocean trout, Recipes, Seafood, Sorrel|Comments Off on Ocean Trout – slow cooked with sorrel sauce, herb oil, mayonnaise and finger lime caviar pearls
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