Seafood

My cooking is built on good, simple, seasonal ingredients. Ingredients that taste of themselves. When you start with great ingredients, you don’t have to do much to them. Its uncomplicated, approachable, homestyle cooking; after all, this is the food I find myself craving. I don’t set out to cook with a lot of ingredients, techniques, or equipment. I don’t like to follow trends. Cooking should always be without pretension. Taste. Season well. Consider balance and texture in a dish. And taste again. I want to cook food that is inherently delicious and doesn’t take itself too seriously.
Zucchini, anchovy and herb fish tart
Zucchini, anchovy and herb fish tart
Swimming into summer tart season (and celebrating 20 years of @Careme) with this cute-as-a-button zucchini, anchovy and herb fish tart 🐟 Low effort, high impact — exactly how I like... Read more...
An even better spaghetti vongole
An even better spaghetti vongole
Think you can’t beat a spaghetti vongole? Enter bottarga — a salted, cured fish roe that brings a rich, savoury depth and quietly lifts the whole dish. I love Salumi... Read more...
Dirty martini spaghetti with butter scallops and a crispy caper pangrattato
Dirty martini spaghetti with butter scallops and a crispy caper pangrattato
I’m not being dramatic -  this might be the best pasta I’ve ever cooked. Sure, maybe the magic of our surrounds helped too (we were staying at Satellite Island in... Read more...
A mid-week smoked fish pillow pie
A mid-week smoked fish pillow pie
A fish pie is a labour of love—the filling, the cooling, the pastry—it’s a lot and not something I’d tackle midweek. I once heard Nigel Slater on his Christmas chronical... Read more...
Clams, fermented chilli, lemon, toasted garlic
Clams, fermented chilli, lemon, toasted garlic
This is what everyone came for right? Surely there is no better combination than the brininess of clams, the zestiness of lemon and the fire of chilli. While this dish... Read more...