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French

Sauce vierge

This fresh tomato and basil sauce is one of the French classics, and what better place to make it than at Recherche Bay - home to a 200-year-old French garden....
French

Roast lamb shoulder with rosemary and anchovy

The combination of lamb, rosemary and anchovy is surf and turf at its finest and I couldn’t think of a better dish to finish our journey on. This method of...
Japanese

Skipjack tuna sashimi with salted onions and ponzu sauce

It would have been a crime to spend as much time on board fishing as we did, and not serve at least some of our haul sashimi-style. What matters is not so much...
Greek

Pickled octopus salad

If you've caught yourself an octopus (or purchased some of its parts), pickling is a clever way to preserve the excess. For an simple summer salad that transports...
Chinese

Double happiness pork

Pork is central to any Chinese New Year feast. Things were no different in the small Tasmanian town of Weldlborough in 1833, where pigs were brought from the...
French

Mussels with saffron

A few years ago I cooked some mussels for the three of us in a wood-fired oven. Ever since then, when mussels are on the menu, I land the job of cooking them. Use...
17 Sep 2015 - 5:07pm

14 minutes with the lads from Gourmet Farmer Afloat

We first watched their bromance blossom in the fields of Fat Pig Farm, and now the boys from Gourmet Farmer – Matthew Evans, Nick Haddow and Ross O’Meara – have...
German

Braun

The keys to good braun are good stock and a good press. Most people get access to good stock but braun presses are hard to come by these days. You can rig one up...
Italian

Cotechino

Cotechino, like other Italian cured meats, combines pork meat with spices but with the extra distinctive element of using the skin (or rind) minced up with the...
Irish

Ross’s stout mustard

I use stout to create a wonderful deep flavour, making a style of mustard ideal for serving in a good pub with sausages.
Australian

Ross’s horseradish mustard

This is a Dijon-style mustard with a little more kick, essentially blending the French and German styles.
Italian

Roasted quail wrapped in prosciutto and vine leaves, served with vincotto

Vincotto, literally meaning "cooked wine", is sometimes known as saba and is traditionally made in south-eastern Italy from the slow-cooking and reduction of...
Australian

Hare stew

In vineyards and properties around parts of Australia, hares are quite common and can be a destructive pest. With this dish, it’s just using your surroundings to...
American

Ross’s pulled pork

This recipe was given to me from our neighbours when we lived in South Carolina. It’s American-style barbecue that’s best slow-smoked for 12 hours, but this...
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