Hot Smoked Salmon Kedgeree

The Anglo-Indian Kedgeree is a one pot dish that’s dead easy to make and infinitely versatile. Originally a vegetarian rice and lentil dish ,Khichari, hailing from India, the Anglo-Indians brought it to Britain and adapted the dish to include fried onions, fish and hard boiled eggs as it was served for breakfast. According to Lizzie…

Ultimate Seafood Pilaf

Aromatic basmati rice infused with a rich prawn stock and a vivacious scent of ceylon cinnamon, cloves and green cardamom all swaddle this luxurious take on a simple, mildly spiced pilaf. A pilaf is completely different from a biryani. The pilaf is a lightly spiced rice dish that is usually accompanied by gravy and other side…

Rich Prawn Stock

      A simple way to add a natural umami boost to your cooking is to make your own stock. So much of basic, good cooking is about the extraction, distillation and concentration of ingredients’ flavours. As such, I have never understood the allure of cooked, frozen prawns or deshelled prawns as all the…

Trip to Mahurangi Oyster Farm + Recipe for Grilled Oysters with Thai Compound Butter

  One of the best things we did in our year in New Zealand was to take a trip to Mahurangi Oysters Limited and sample freshly harvested oysters right at the farm itself. An exceptional experience that would raise your bivalve expectations forever! After this experience, you’d expect nothing less than the freshest, plumpest, juiciest…