Seafood Chowder

We have just returned from a gorgeous week long winter escape to Tasmania - just the thing to bring a bit of joy to what is often mid year blah-ness. I was lucky enough to win return flights to Hobart courtesy of Destination Tasmania, so the trip was an unexpected and much welcomed surprise. We had already decided there would be no trips for us this year, as we saving to buy a house over there, but it seems that the Goddess had other ideas and so off we went!

Tasmania in winter is just beautiful - cold? well yes.... we actually got snowed on as we stood on the banks of an alpine lake taking in the pristine beauty of it. Little snowflakes fluttering down on a face numbing wind. Breathtaking - literally! But with the harsh winter, there is also a lovely cosy feel too - the smell of wood smoke and open fires, everyone rugged up against the cold. And of course, plenty of seasonal comfort food - which is the inspiration for today's recipe.

Filled with fresh seafood and flavoured with leeks and eschallots, my seafood chowder will more than warm the cockles of your heart - especially when served with warm crusty bread on a cold winter night. I used fish, scallops and prawns for my version, but you can use any seafood really. It is also beautiful with the addition of mussels and clams. For a budget friendly version, you can use just fish and it will still be delicious.

As well as my chowder recipe, I also wanted to share a new addition to my kitchen. I have been searching for an old copper kettle for ages, and was thrilled to find one in Hobart. Being an antique, it has a few bumps and mends on it - but no holes, which is the important part! I think it is just beautiful and has heaps of character. It's going to be a pleasure to use. I love the thought of using something that has a history - I wish my new kettle could talk and tell me where it's been and whose households it has been a part of. Here it is, pre- polish.

My Antique Copper Kettle

Now back to the chowder - it is best eaten freshly made and is not suitable to freeze. But it is so delicious you're unlikely to have any leftovers. Serve it will warm crusty bread and lashings of butter. Roaring winter fire optional.

Seafood Chowder

You will need: 400g firm white fish cut into cubes, 6 large shelled and de-veined prawns, 6 scallops, 1 large potato, 1 small carrot, 1 leek- white part only, 4-6 eschallots, 1 clove finely chopped garlic, 2 cups fish or vegetable stock, 2 cups milk, 3 tablespoons butter, 1 tablespoon olive oil, 2 tablespoons plain flour, 2 pinches cayenne pepper, 2 teaspoons chopped fresh parsley, a little extra olive oil, salt and pepper to taste.

Method: Peel and finely dice the carrot and potato. Set aside.

Finely slice the leek and eschallots. In a saucepan, heat 1 tablespoon of butter and 1 tablespoon of olive oil. Cook the leeks and eschallots on a medium heat for about 5 minutes, until very soft. Do not let them brown. Add the garlic, carrot and potato, season with salt and pepper and cook for another 5 minutes. Remove the vegetables from the pot and set aside.

Cut your prawns and scallops in half and season them with salt and pepper. Heat a little extra olive oil in the pan and cook them quickly on a high heat. The idea is to sear them and give them a little colour - they do not have to be cooked right through, as they will continue to cook in the chowder later. Remove them from the pan and set aside.

Now add 2 tablespoons of butter to the pan. Once bubbling gently, add the plain flour. With a wire whisk, combine the flour and butter thoroughly. It is important to use a whisk and not a spoon, as this will stop any lumps forming. Cook the butter/flour mixture for a few minutes on a medium heat.

Remove from the heat and whisk in the stock, combining well. Now return to the heat. Add the cayenne and milk and whisk it through. The mixture will start to thicken slightly. Add the vegetables back into the pot. Simmer gently for 10 minutes. If the chowder is too thick, add a little extra milk.

Add the fish and stir gently through. Allow to cook for about 2 minutes before adding the prawns, scallops and 1 teaspoon of chopped parsley. Taste for seasoning and add salt and pepper if required.

Spoon into bowls, top with the remaining parsley and serve with warm crusty bread. Serves 4 people.

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A Weekend Away - Canberra

Last weekend we headed off to the nation's capital for the weekend. I always really enjoy visiting Canberra, particularly at this time of the year, when the Autumn leaves are out in all their colourful glory, and the air has that wonderful crisp chill to it. Usually, when we visit, we head off to the National Gallery, Parliament House (yes, I'm a bit of a politics nerd) and the local markets - but this time the visit ended up being extremely food-centric!

We usually break up the 3 hour drive with a rest break at a trucker's roadhouse (which usually involves consumption of some dodgy servo food eaten on the run) but this time we decided to take our time and check out a place that we always drive past - but I've always wanted to try. The rather twee named Grandma's Little Bakery is located in Collector and sits up on the hill, overlooking the olive groves of Fedra Olive Farm. The cafe is part of the farm complex, and serves generous, rustic and really flavoursome food using local ingredients. It was a gorgeous day when we visited, and eating lunch whilst looking out over the sun drenched olive groves was a lovely way to break up the trip.

The view as we ate lunch 

at Grandma's Little Bakery, Collector.

Grandma's Little Bakery also has a small farm shop, which sells their wonderful olive oil and olive products - as well as a range of herbs, sweet treats and kitchen supplies. I was sure to bring home a bottle of their beautiful olive oil. I think we will be making a stop to the olive farm a regular part of future Canberra road trips. It made the drive so much more enjoyable.

Award winning local Fedra Olive Oil 

which I bought to take home.

Crossing the border into the Australian Capital Territory, you could see right away that Autumn has arrived. The colours of the leaves are just spectacular - shades of ochre, scarlet red, silver and everything in between. We were treated to really beautiful weather for the whole weekend, so we got to enjoy it all in the Autumn sunshine. Nature really is magnificent.

Canberra Autumn colour.

Our favourite accommodation option in Canberra is the historic Hyatt Hotel, located close to Parliament House. It was built in 1927 to house politicians when parliament was sitting, and is a gorgeous example of Art Deco architecture. I'm a huge fan of all things Deco, so it is always such a treat to stay at the Hyatt and revel in that pared down elegance.

The Foyer - Hyatt Hotel Canberra.

We have stayed in lots of hotels in our travels, but the things that make the Hyatt one of our favourite places to stay are those generous, elegant rooms - particularly the luxurious bathrooms, which all have beautiful deep baths and so much space that two people can happily get ready in the morning without getting under each other's feet.

Art Deco Bedroom - Hyatt Hotel Canberra

We have found the standard of service in the hotel really excellent on all of our visits - and I should mention that they also do a great martini in the Speaker's Corner Bar in the evening! The hotel is famous for it's high tea, which is served in The Tea Lounge every day.

Nothing like a luxurious bathroom to make you feel spoiled.

On the Friday evening, we headed into Civic to check out a restaurant I had heard good things about - Temporada. As chance would have it, the week before we went to Canberra it received a really glowing review in the Sydney Morning Herald Good Food supplement - so I thought that our chances of getting a reservation would be zilch. Turns out we were lucky and managed to get in.

The food all had one thing in common - knock your socks off flavour. As a starter, we enjoyed gorgeous South Coast oysters cooked on a wood fire in their shells. Just beautiful - and it got me thinking about using this technique at home. Then we moved on to entrees - a beautifully prepared venison scotch egg (with a luscious runny yolked quail egg inside) and a beef short rib roll served with horseradish and fermented cucumber. Sadly I don't have any pictures to share - the place had lots of "atmospheric" lighting which made it impossible to get decent shots.

For mains, Andrew chose the Bangalow pork cutlet with caramelised  brussels sprouts, mustard and speck - and for me a beautiful crispy skinned trout with charred broccolini, almonds, capers and beurre noisette. Both dishes were delicious - served in a rustic, generous way. Perfect Autumn food. We shared a dessert - salted caramel donuts, served with house made banana ice cream and toasted marshmallow. Over the top - but delicious.

Dining Room - Temporada

On Saturday, we drove to Hall - about 30 minutes out of Canberra - to Poachers Pantry for lunch. Poachers Pantry is a farmhouse on the grazing property of Susan and Robert Bruce, farmers who decided to build their own smokehouse, so they could smoke and sell their own produce. The smokehouse idea grew, and now, a couple of decades on, there is a cafe, farm shop and cellar door, selling their cool climate "Wily Trout" wines. The beautiful farm setting makes a lovely place for a weekend lunch, and there is also the chance to pick up some great products from the farm shop while you are there. I bought some of the Bruce's locally made Prosciutto, as well as an excellent Bresaola (salted, air dried beef). They also sell all kinds of smoked red meats as well as chicken and fish. The shop also stocks locally produced olive oil, condiments, preserved goods - and their Wily Trout wine range. There is also wine tasting on site.

Down the road to Poachers Pantry

So, to lunch. I kicked off with one of my favourite food combos ever. Scallops and black pudding. They were served with a lovely fresh fennel and herb salad, and a delicious sweet pumpkin puree. So simple, but wonderful. I enjoyed a glass of Wily Trout Sauvingon Blanc which was perfect with this dish.

Scallops with Poachers Pantry Black Pudding

For the main course, I went for the braised pork cheek with kimchi and lotus root. The dish was served with a rich, full flavoured master stock. The hot, spicy kimchi was the perfect contrast to the rich, buttery pork cheek. Andrew chose smoked lamb cutlets with fondant potato and parmesan crisp - he was generous enough to share some with me, so I can confirm that the lamb dish was rich and delicious.

Braised Pork Cheek with Kimchi & Lotus Root.

In the background - Andrew's smoked lamb cutlets.

My dessert choice was a beautifully light layered green tea and white chocolate mousse, served with gingerbread crumb and yuzu curd. I was really taken with the contrast of textures as well as the beautiful flavours of this dish. The citrus tang of the yuzu curd against the rich mousse and the crunchy, fragrant gingerbread was so lovely.

Green Tea & White Chocolate Mousse

with Yuzu Curd and Gingerbread Crumb

As you can see, there are all kinds of delights to be had in Canberra and it's surrounds. These are just a few of them. We had a really fantastic weekend trying some new places and soaking up the gorgeousness that is Canberra in Autumn.

In other Gourmet Goddess news, we are heading back to our beloved Tasmania in late June. After deciding that we were going to be sensible and save money by not heading over this year (we are currently saving furiously to buy a house there that will be a holiday place first, then eventually our full time home) I ended up winning two return flights to Hobart in a competition. So guess what? We're going. I take this as a sign from the universe that we were meant to visit after all. Well that's my story and I'm sticking to it! Needless to say I will be writing all about it as I always do. Each time we visit we find great new places to eat and gorgeous new destinations and produce to share with you. Can you blame me for wanting to live there?

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A seafood BBQ

As the weather gets warmer and daylight savings is upon us (YAY!!) it is time to head outside, crank up the BBQ and enjoy some of the fantastic seafood that Australia has to offer. Scallops are in season right now and I couldn't resist picking up a dozen of the flat shelled beauties at the fishmonger on the weekend. They are a great price at the moment and as they are my favourite kind of seafood I will be indulging as often as I can. I also noticed that my fishmonger has started stocking the beautiful Crystal Bay prawns, and picked up a handful to have with the scallops.

I chose to cook the scallops simply on the shell, with a touch of well seasoned garlic butter on the top and a sprinkling of chives. I put them right on the BBQ and used a teaspoon to turn over the scallop flesh in the shell to ensure that they were cooked evenly. They only took a few minutes to cook through. So delicious.

With the prawns, I went for my own version of that Greek taverna favourite Saganaki Prawns. Instead of cooking the prawns in the red sauce, which is how they are usually done - I marinated them first, cooked them on the BBQ for a wonderful char grilled taste and added them to the dish at the last minute. I was really happy with the result - so tasty! We ate ours with warm flatbread to mop up the delicious sauce. I have included the recipe below.

I am in the process of planning the menu for a casual housewarming lunch that Andrew and I are having this Saturday. I am thinking something with a Mediteranean vibe - big robust flavours, spring lamb, vibrant colour and generous serving platters. I will post the results and the menu next week so you can see whta I did. In the meantime, you might want to give my Saganaki Prawns a go.

Grilled scallops with garlic butter and chives

Crystal Bay Saganaki Prawns

To make the Saganaki Prawns.....

You will need:

1 kg shelled raw prawns (I leave the tails on - extra flavour and nice presentation), 1 tablespoon olive oil, 3 cloves crushed garlic, 2 heaped teaspoons paprika, 1 teaspoon fresh thyme, 2 teaspoons minced chilli (more or less, depending on your taste), 1/2 teaspoon salt, 1/4 teaspoon pepper, 2 cups of your favourite nepolitana sauce  (I put a generous amount of chilli in mine for extra punch, along with fresh oregano and thyme from my garden), 1 tablespoon pitted black olives (I cut mine in half), 1/2 cup crumbled fetta cheese.

To serve:

1 teaspoon finely chopped fresh thyme and 1 tablespoon chopped parsley.

Method:

Combine the olive oil, garlic, thyme, paprika, chilli, salt and pepper. Marinate the prawns for about 15 minutes. You can also do this overnight if you like.

Heat your BBQ hotplate until it is smoking and cook the prawns, turning often. They will only take a couple of minutes to cook through. Be careful not to overcook the - you want them to be sweet and juicy.

Heat your nepolitana sauce, stir in the olives and pour into a serving dish. Gently fold in 3/4 of the fetta cheese. Add the BBQ prawns and combine them gently in the sauce. Top with the remaining fetta, thyme and parsley. Serve with crusty bread or warmed flat bread to soak up the tasty sauce. Serves 4.

For more info about delicious - and sustainable-  Crystal Bay prawns, check out their website: http://www.crystalbayprawns.com.au/

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Gorgeous Dumplings

There is something incredibly comforting about dumplings in broth - and my travels in Singapore, Cambodia and Vietnam have given me a real appreciation for not only eating this style of dish, but also the joy of making your own dumplings. I love that each dumpling is lovingly fashioned by hand and the attention that is put into each one. There are so many different fillings that you can put into dumplings, I have eaten pork, vegetarian versions with spiced tofu and green vegetables, Shitake mushrooms, fish and chicken - but my very favourite is the subject of today's recipe - a delicious light combination of scallops, prawn and water chestnut (I buy the small tins from my local Asian grocery shop, but I'm pretty sure many western supermarkets stock them these days)

These dumplings are so easy to make - even easier when you do what I do and buy the Gow Gee pastry instead of making your own! You will find Gow Gee pastry at any Asian grocer - they are usually sold in packs of 30 and are already rolled and ready to go. They freeze extremely well, so grab a couple of packs so you can whip up dumplings whenever the urge takes you. The filling will also freeze well, so if you are only cooking for one or two, you can freeze the Gow Gee pastry and the filling in a seperate container. Just defrost and assemble the dumplings when you are ready.

My recipe serves the dumplings in a lovely lemongrass scented broth, but you can just have the dumplings as they are, with a touch of soy. They make a nice entree or even finger food for a cocktail party. I like mine served with lots of fresh chilli, but you can omit the chilli completely if you prefer a mild dish. For me, nothing beats these delicious dumplings and aromatic broth for a beautiful comforting meal, with a touch of the exotic.

Prawn and scallop dumplings in lemongrass broth

You will need:

(for the dumplings) 300g Prawn meat, 200g scallop meat (Roe removed), 8 whole water chestnuts, 1 eggwhite, 1 teaspoon sesame oil (Plus a little extra to serve), salt and pepper, 1 pack Gow Gee wrappers (you can buy these from any Asian supermarket and they usually come in packs of 30), 1 whole egg, 1 teaspoon of water.

(for the broth) 1litre vegetable stock (I used Campbell's brand), 1 large stalk fresh lemongrass cut into about 8 large pieces, 1 bunch fresh coriander (roots and stalks removed and chopped roughly), 2 Tablespoons finely sliced spring onions, a couple of finely sliced red chillies (less or more, depending on your taste)

Method:

Combine the prawn and scallop meat, water chestnuts, eggwhite, sesame oil and a touch of salt and pepper in a food processor. Combine until smooth.

Beat the whole egg with a teaspoon of water and set aside.

To make the dumplings, place the Gow Gee wrapper on a chopping board and put about a teaspoon full of filling in the middle. Avoid over filling the dumplings, or they will be hard to handle and may burst as they cook.

Brush one edge of the pastry with the egg mixture and then pinch the sides firmly together to make a half moon shape. When I do this, I sort of fold the edges a little (like curtain pleats) so that the egdes are very firmly joined. You don't want the dumplings to burst when you cook them. Repeat until you have used up all of the filling.

To make the broth, simply allow the vegetable stock and lemongrass to simmer for about 15 minutes, then strain out the lemongrass (it is too tough to leave in when serving)

To serve, bring a large pot of water to the boil and cook the dumplings for about 5 minutes. Drain them and place them in serving bowls with some fresh coriander and chilli to taste. Ladle over the lemongrass broth and drizzle with a few drops of sesame oil. Serve right away.

This recipe will serve 4-6 people.

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Food! Glorious food! - London

Tea with the Queen??

Me outside Buckingham Palace -

HRH was in residence and I didn't even get so much as an Iced Vo-Vo!

When I announced that I was going to spend a few days in London on the way up to Scotland, and that I was looking forward to checking out the food there, a lot of people gasped, clutched their pearls and warned me of the supposed horrors of British cuisine. Lots of people seemed to have tales of either how hideous the food was, or how expensive - or both - and I was regaled with lurid stories of "Chippies" (purveyors of all things fried) , vats of rancid cooking oil, stodgy, bland gluey concoctions, grey mince and soggy cabbage. I certainly arrived in Old Blighty with low expectations. Whilst I had no intention of hitting the posh end of town and sampling the really high end establishments (budget was a factor, so there were definitely no Michelin stars on my horizon!) being a first time visitor I didn't know what lay between a degustation menu at Claridges and a deep fried Mars Bar at the local Chippie. I have to say that I was delighted to find a whole range of well priced, frankly delicious options.

The myth of British food being mad, bad and dangerous to know was blown out of the water for this culinary traveller. I didn't eat a bad meal the whole time and was impressed with the range of fresh ingredients available and the accessability of good quality food at reasonable cost. Like anywhere, the second you find yourself amongst the tourist traps, you know that your chances of finding anything decent to eat drop dramatically. In my opinion, if you eat at a place less than a couple of kilometers away from a famous landmark/monument/tourist spot , you get what you deserve - which will in all probability be something mass produced, overpriced and disappointing. My top foodie travel tip would be - observe where the tourists are heading and then set your course in the opposite direction.

Admittedly, I had a little inside foodie information in the form of my gracious hosts, Mark and Francis - who pointed me in the right direction of what I might like and who also kindly allowed me to stay in their gorgeous home in Stoke Newington. Thanks boys , your hospitality was treasured and I felt very spoiled, having somewhere to really call home during my visit. I was also treated to delicious home cooked Nigerian cuisine, courtesy of Francis' lovely mother (who was also visting) who cooked enough goat, creamed yams, baked fish, spiced fried chicken and delicious vegetable stews to feed the EU. All lip smackingly good I might add - her oxtail braise was to die for! (Even if that second serving required a little lie down afterwards - I ate FAR too much!)

Anyway, I thought I would share a few of my favourite meals from my time in London with you all. Bear in mind that all of these selections are from cafe style establishments, pubs or high street venues - I did not do any fine dining at all. As you will see, there were some great dishes - some that would give a few fine dining restaurants I've visited a run for their money. Here are my top 7 tasty London treats....

Scallops are my very favourite seafood, so I jumped at this delicious entree from a pub on Church Street, Stoke Newington. The black pudding and the scallops together were a match made in heaven - rich and delicious - and the fresh tasting pea puree balanced the dish perfectly and stopped it from becoming too cloying. I really wished they did this as a main course - just three scallops and black pud slices just weren't enough - so moreish!

Hand dived scallops with black pudding and pea puree

The next dish also came from a pub - their house made piccallili relish was perfect with the sweet and salty pork terrine. I love a terrine of any kind and this one was just delicious. The pork was lean and lovely and full of flavour and the different textures - the cruch of the sourdough, the tang and creaminess of the piccalilli and the bite of the terrine made this dish a real delight.

Free range pork terrine with sourdough toast and house made piccallili relish

Who remembers when lamb shanks were the bits that you gave to the dog and that butchers would often give you for free? Well, now we know better than to give this flavour packed cut of meat away gratis and some folks, like the fine people at The Three Crowns Hotel on the Stoke Newington High Street know how to treat their shanks right. And oh my..... do they do it right. Slow cooked meat that literally falls from the bone at a touch, moist, full of aromatics. Lip smacking, unctuous goodness served with a superb cassuolet in a fetching copper serving pot. Pure heaven.

Slow braised lamb shanks with cassuolet

For something a little lighter, this beautiful fresh salad really hit the spot - the spatchcock was so moist and beautifully cooked. It just melted in your mouth.Teamed with the citrus, watercress and fennel, it just screamed "welcome spring!" (which it is in England right now) and it was just lovely.

Roasted spatchcock salad with orange, fennel and watercress

How could I go to England and not have pork sausages at least once? Well, I had them more than once I admit, they were so damn good - and what is it about English bacon? So much better than any bacon I've eaten anywhere! Anyway, I digress - this delicious specimen came from Banger Brothers on Portobello Road in Notting Hill, who specialise in free range, english pork sausages. They don't try and tart them up too much - it is just a first class free range banger in a freshly baked roll with plenty of yummy condiments and a side order of freshly cooked chips with salt and a good dose of vinegar. Very old school and just what I needed to build up my strength for shopping at the Portobello Road Market. Banger Brothers of Notting Hill, we salute you.

Free range British pork sausages with dijon mustard/ chips and vinegar

I love crab meat, and I love it even more when I don't have to spend precious eating time picking out all that sweet, succulent flesh from the shell myself. These crab cakes that I enjoyed not only saved me that pesky and fiddly task, but also delivered the fresh crab meat in a lovely light, crunchy shell of its own. Teamed with a house made pickled cucumber and poppyseed salad, a beautiful saffron aoili on the side and a wedge of lime, it was crabby heaven.

Crab cake with pickled cucumber and saffron aoili

Who would have thought that I would experience the best huevos rancheros I've ever eaten on a blustery grey morning in Shoreditch, London? "Foodhall" in Old Street, Shoreditch is a specialty food store that includes a little cafe at the back and a cheese room 'round the side. It is a also a veritable treasure trove of foodie delights - organic bread, baked goods and milk, a great selection of oils, glazes, wine, spices and dry goods. They also serve the best coffee I had in London. What's not to like? Their huevos rancheros was served with slivers of spicy chorizo, avocado and a char grilled chilli and it was just so, so good! All future forays into huevos rancheros territory will be forever judged by this one. I used to think that my own interpretation of this classic dish was pretty good, (spicy, warming, all those lovely textures) but the "Foodhall" version just blows it out of the water.

Huevos rancheros

So, as you can see, London yielded up lots of culinary treasures and I didn't have to resort to the horrors of a "Chippie" once. Nor did I spend wads of cash to get delicious food. It was all there if you knew where to look. A couple of other delights that deserve a mention (but alas I have no pictures of!) are the spectacular bagels from the 24hour bagel shop "Beigel Bake" at 159 Brick Lane (also in Shoreditch). The constant queue out the door tells you that these people know how to bake a bagel! I enjoyed a freshly baked bagel filled with warm, tender salted beef (We call it corned beef in Australia) and a creamy mustard sauce that literally had me sighing with pleasure. The price will blow you away too - bagels range from about 15 pence to one pound fifty depending on the fillings you choose.

My final recommendation is reserved for what is reputedly the best kebab shop in London (and conveniently located a five minute walk from where I was staying in Stoke Newington) And yes, the store is literally called "The Best Kebab" and you will find it at number 125 on the Stoke Newington High Street. Again, the queue out the door will give you a hint that their kebabs are indeed the best. Frequented by chefs and punters alike (Ainsley Harriot is a regular) this no frills establishment serves up a range of beef, lamb and chicken kebabs cooked to order and served with fresh salads and delicious pickled cabbage that is so delicious. I sampled both the beef and the lamb during my stay. I decided on the lamb option as my last meal in London, and it was a worthy send off. (They even have their own Facebook group full of fans, which I have of course joined)

I will be very excited to explore more food options on my return to London (and yes, I certainly will be returning - particularly to concentrate on some of the great looking food stalls I saw along the canal in Camden, that I didn't get the time to try. And who knows, next time I might also go a bit upmarket and visit some of the swankier food establishments) But let's just clear up once and for all that myth that English food is all heart attack inducing fry ups and stodge. As you can see, I had some fantastic food and didn't have to pay a fortune for it either. Rule Brittania!

*****

Something delicious from the sea....

I had a bit of a seafood craving earlier in the week and wanted something hearty, easy to make and full of gorgeous delights from the sea. This dish fits the bill perfectly. It is very rustic and simple and only requires about as much time as it takes to cook some spaghetti. I threw in a few handfulls of fresh rocket at the end, which is delicious when it wilts and absorbs all the flavours of the seafood and the garlicky, lemony goodness. Yum! Use whatever seafood takes your fancy - I went for salmon, mussels, prawns and scallops this time. I have also made versions which included clams, calamari and balmain bug tails. Just visit your fishmonger and see what's good.

This pasta makes a great shared dinner party dish - just do a large bowl of it, add a big mixed leaf salad, some good crusty bread and a few bottles of red and your guests will love you forever. Bear in mind that it is not a dish you can make ahead - it needs to go straight from the stove to the table - but then, it is so fast and easy to do, you will only be away from your guests for a few minutes to throw it all together. Enjoy!

Seafood Pasta with lemon, capers and wilted rocket

You will need: 1 cup raw seafood per person (I used a mixture of prawns, scallops, salmon), 2-4 mussels per person, 1 large chopped red onion, -2 red chillis, finely chopped,1 tablespoon capers (I use the salted baby ones, soaked in water for a few minutes and drained. If you are using the big ones, chop them roughly for use), 1 or 2 cloves finely chopped garlic, a few handfuls of rocket  leaves, grated rind of a lemon, 2 tablespoons lemon juice, a splash of olive oil, a tablespoon salted butter, pepper to taste, 70-80g dry spaghetti or fetucchini per person.

Method: Put your water on to boil for your pasta, making sure you salt the water well.

Now, to the sauce. Heat a splash of olive oil in a pan and sautee the onion, chilli and garlic for about 5 mins. Add the seafood, except for the scallops and mussels. Cook for about 5 minutes. By now your pasta water will be boiling, so add your pasta to cook while you finish the sauce. Give it a stir so that it doesn't stick together.

Add the capers, mussels and scallops to the seafood mixture in the pan. Cover with a lid and allow to cook until the mussels open. Discard any that don't.

When the pasta is cooked, drain and add to the seafood, along with the lemon rind, lemon juice, butter. Taste for seasoning and add salt and pepper if you need to. Serve right away.

*****

Red jewels for dinner....

This morning when I was at the market I was drawn to a basket of beautiful red pomegranate fruit and I decided to make this delicious, tart fruit the centerpiece of tonight's dinner. I just love the beautiful jewel red of the kernels, and the crunch as the seeds explode in your mouth and you get a hit of that gorgeous pomegranate juice. I have ramped up the pomegranate flavour of my dish by also using pomegranate balsamic as a base for the dressing. It you are unable to find this ingredient, try mixing a little pomegranate molasses with a little vinegar. It will be an acceptable substitute for the balsamic.

Pomegranates are used a lot in middle eastern cuisine, so that is my inspiration for tonight's dish. I have combined the flavours of mint, the spice of cumin, cayenne and paprika, the creaminess of whitebeans and organic yoghurt, the crunch of pomegranate and walnuts and teamed them together with fresh scallops and barramundi. One of the real joys of this dish is the fantastic array of textures, as well as the contrasting flavours.

If you think the recipe looks a bit fiddly, don't be put off - although there are a few processes involved they are all very quick. I made this in under half an hour without even trying.

A handy hint for removing the kernels from your pomegranate. (I know some people think they are a bit of a pain in the butt to prepare) Cut the fruit in half. Break it into pieces and put it in a bowl/sink of water. Pull away the pale connective part of the fruit. The ruby red seeds will sink to the bottom and the pith with rise to the top. Skim it off and you are left with perfect kernels.

And before we look at the recipe - a Gourmet Goddess trivia fact - The tattoo you can see a glimpse of in my profile picture includes 5 pomegranates. They are a commonly a symbol for the Goddess in many cultures and pop up as symbols in many different mythologies. And if you look carefully, they are also depicted on the High Priestess Tarot card. See, you are eating fruit with a history!

 Spiced Barramundi and Scallops

with whitebean puree and mint, zucchini and pomegranate salad

You will need:
For the marinade - 1 tablespoon olive oil, 1 heaped taspoon paprika, generous pinch cayenne, 1/2 teaspoon cumin, salt and pepper

For the bean puree - 1 tin white beans (I used Cannelini) rinsed and well drained, 1 tablespoon thick continental style yoghurt, 1 clove garlic, salt and pepper.

For the salad - 2 medium zucchini sliced thinly, 2 tablespoons chopped fresh mint, 2 tablespoons finely sliced spring onions, 1/2 cup fresh pomegranate kernels, 1 tablespoon roughly chopped walnuts ( I always toast them a little in a dry pan first - it makes them crunchier and nuttier)

For the dressing: 2 tablespoons pomegranate balsamic, 2 tablespoons olive oil, pinch salt, pepper, 2 teaspoons warm water.

Plus 1 small piece of Barramundi per person, 3 Scallops per person

Method: First, combine the marinade ingredients. Cut the fish into large chunks, add the fish and the scallops to the mixture, mix well and set aside.

Whisk together the dressing ingredients and set aside.

Combine the bean puree ingredients in a food processor and blend until creamy. Set aside.

In a grill pan, cook the zucchini on both sides, until it starts to colour. Allow them to cool a little before mixing them with all of the salad ingredients.

Now cook the fish and scallops - be sure not to overcook them. Scallops literally take about 20 seconds a side. The fish will vary according to how thick it is, but it should only be a minute or so a side, if the pieces aren't too large. Allow the seafood to rest for at least 5 minutes before assembling the dish.

Now you are ready to put the dish together - start with a few spoonfuls of the puree, then combine the salad ingredients and the dressing in a seperate bowl. When combined, put a pile on top of the puree. Top with the seafood. Drizzle over any juices from the seafood and serve right away.

Serves 2 - 4 people.

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Zing! Zing!

The weather has really warmed up in the last few days (despite it supposedly being winter!) so last night I was really in the mood for something that was light and fresh, instead of the heavier winter food that I have been eating lately. I was also in a seafood mood so I stopped by the fishmonger on the way home to see what was on offer. He had some beautiful fresh whole calamari as well as scallops (my favourite) and some ocean caught prawns. I used these as the basis for today's recipe - a light seafood pasta dish, flavoured with chilli, lime, mint and fetta. This is quick and simple, with lovely zingy flavours that work well with the fresh seafood. Don't be bound by the amounts I have given in the recipe - feel free to use as much or as little seafood as you like. It is a very forgiving dish, so do it your way. Enjoy!

Zingy Seafood Spaghetti with Lime,Chilli, Mint and Fetta

You will need: Spaghetti, 2 tomatoes de-seeded and diced finely, 1-2 hot chillies finely chopped, 1 tablespoon each of fresh mint and continental parsley chopped finely, Juice of 1 fresh lime plus extra lime wedges to serve (Please don't even think about using anything but fresh lime for this - say NO to the one in a plastic container off the supermarket shelf!!!) , 1/3 cup crumbled Fetta cheese, olive oil (I used a good fruity extra virgin one) 100g scallops, 6 large prawns shelled and deveined, 1 large or 2 smallish calamari - cleaned and cut into rings. (Don't throw out the tenatcles - use them too), 1 tablespoon plain flour, salt, pepper, A few drops of Tabasco or hot sauce (optional), A few tablespoons vegetable oil for frying.

Method: Combine the tomatoes, chilli, mint, lime juice and parsley in a bowl with a generous splash of olive oil and season well with salt and pepper. Set aside.

Put your spaghetti on to cook in plenty of salted boiling water. While the spaghetti is cooking, move your attention to the seafood. Place your seafood in a bowl, season well with salt, pepper, tabasco and sprinkle with the flour. Mix it through well.

Heat the vegetable oil in a hot frypan and cook the seafood in batches till golden. Be careful not to overcook it, it will only take a very short time to be ready. Set the seafood aside.

When the pasta is cooked, drain it and then return it to the pot. Add the tomato mixture, seafood, a generous splash of olive oil and Fetta cheese - combine well. Taste for seasoning and adjust if required.

Serve right away with extra lime wedges. Serves 2-4 depending on how hungry you are!

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Seductive Seafood - Barramundi, Prawn and Scallop Pie

Inspired by the chilly weather and MasterChef's pie challenge earlier in the week, I decided to whip up a lovely seafood pie for dinner tonight. The advantage of seafood is that it cooks so fast, so you can have it on the table in the shake of a lamb's (or should that be fish's) tail. I used Barramundi, Prawns and Scallops for this pie, but you could use just fish, or go the other way and add other seafood like mussels and clams. I decided to take the whole fish theme a bit further and used fish scales as the visual inspiration for the pastry crust. I cut out the puff pastry using an eggcup and just layered each circle, overlapping each other for a fish scale effect. If you can't be bothered cutting out "scales", just lay a pastry sheet right over the top, as you would a normal pie. I know that strictly speaking, your pie filling should really be cool before adding the pastry top, but I was in a hurry (MasterChef was starting in 10 minutes!) so I whacked the filling into the fridge to cool a bit before moving to the pastry step.

The filling of the pie is very flavoursome and suprisingly aromatic, through the addition of fennel, herbs, wine and Dijon mustard. Yum! I chose to make a large pie, but this would work beautifully as small, individual pies. So, seafood lovers, here we go......

Barramundi, Prawn and Scallop Pie

You will need: 2 sheets puff pastry, 200g scallops, 6 large prawns, 1 large barramundi fillet, 2 medium potatoes cooked and diced. (The potatoes should still be a little firm to touch and not too soft), Splash of olive oil, 1 brown onion finely chopped, 1 cup finely diced fennel, Half cup finely diced celery, 2 cloves chopped garlic, 1 cup white wine, 2 tablespoons each parsley and chives, 2 tablespoons salted butter, One and a half tablespoons plain flour, 3 cups milk, 3 teaspoons Dijon mustard, 1 tablespoon grated parmesan, 1 egg lightly beaten, salt and pepper to taste.

Method: Chop the barramundi into chunks and make sure there are no bones remaining in it. Set aside with the other seafood. Heat a pan and add a splash of olive oil. add the onion, fennel, garlic and celery and cook until starting to get transparent. Don't let it brown. Add the garlic and potatoes and cook for another minute. Add the seafood and then the wine, stirring gently. The wine should bubble up quite vigorously. As soon as the seafood looks half cooked, remove from the heat and set aside. This will happen fast, so watch the seafood and don't overcook it.

In a seperate pan, melt the butter, and when it starts to foam, add the plain flour. Stir it in well, to make a roux. I use a whisk for this - it means you can remove any lumps that might appear in the sauce quickly and easily. Let the roux cook for a minute or two (you want to cook the flour well, but be careful not to let it brown. If it does, start again!) Add half of the milk and whisk quickly and thoroughly. Keep whisking and gradually add the rest of the milk. Dont be insipid with your whisking - put your back into it - you don't want lumps!

Let the sauce cook for a few minutes, until it thickens and easily coats the back of a spoon. Stir in the mustard, salt and pepper to taste and the parmesan. Add the seafood mixture you set aside to the sauce, along with the chives and parsley. Stir it through gently and then pour into a pie dish or open casserole dish. Put it in the fridge to cool off while you organise the pastry. (You could make the pie to this step the day before if you wanted to, so the filling is completely cold, but I was impatient and did it all at once)

Using an egg cup as a cutter (or if you have a real cutter about that size, well, aren't you just the cheffy type!? - use that) cut out 2 sheets of circles that will make "scales". Lay the circles over the top of the pie filling, overlapping to resemble fish scales. Brush with the beaten egg and bake in a moderate oven for about 25 minutes or until golden brown.

Let the pie sit for 10 minutes before serving. If you can wait that long!

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Something fishy.....and being sustainable

One of my workmates (and ex-chef) Ben very generously gave me a jar of his own homemade hot chilli jam this morning, made with chillies grown in his own garden. I decided I was going to use it somehow in dinner tonight and I had also been craving seafood, so on the way home from work I stopped at the fishmonger to see what looked good.

I picked up a few prawns, a couple of scallops and a small piece of Blue-Eye Cod. I had some of the braised leek/tomato mixture from last night in the fridge, so I added a cup of vegetable stock to it, a handful of black olives and a spoon full of Ben's chilli jam and made a spicy broth. (Full marks on the chilli jam by the way Ben - it had a lot of heat and also a beautiful flavour with just the right acidity. Yum!) For the seafood, I mixed a tablespoon of flour and a teaspoon of paprika together, dusted the seafood lightly in it and then cooked the fish , prawns and scallops in a pan with a touch of olive oil till golden. The whole process literally took 15mins from start to finish and it definitely satisfied my desire for seafood and chilli tonight. The seafood was super fresh and the dish was full of flavour.

So, here it is, Pan fried seafood in leek, olive and tomato broth (featuring Ben's chilli jam) .....

Living my childhood on the coast of Western Australia, I grew up with seafood, and I have not lost my love for it as I have gotten older. I have memories of stiflingly hot nights in the 70's on the banks of The Swan River, waiting expectantly for the return of the prawn nets, hearing them dragged through the dark water full of school prawns that flicked you with their spiky tails and made us squeal and drop them on the sand. If you were lucky, the haul would also include vibrantly coloured Blue Manna, Blue Swimmer Crabs or glossy black river mussels, all of which would later be devoured at the kitchen table, still steaming from the pot, eaten with vinegary fingers, crusty white bread and lashings of butter. It was the simplest but most delicious of feasts.

Sadly, in 2009 we see fish stocks around the world seriously depleted, with many species being threatened or wiped out due to destruction of habitat or overfishing. In recent years I have become very aware of the impact my consumer choices have on this situation and I have consciously been trying to make better choices, avoiding species that are overfished or in danger of being so. The Australian Marine Conservation Society are a great source of information on the subject. For more info, go to http://www.amcs.org.au/default2.asp?active_page_id=137

For quick reference, here is a list to help you choose wisely, but it is by no means a complete list, just a starting point. I have included alternative names for some of the species.

Fish/Seafood to avoid: Blue Warehou, Black Trevally, Sea Bream, Hake, Silver Kingfish, Redfish, Red Snapper, Southern Bluefin Tuna, Bigeye Tuna, Shark, Flake, Silver Trevally, Silver/White Trevally, Sea Perch, Orange Roughy, Swordfish, rainbow Trout, Atlantic Salmon, Rainbow Trout, Brown Tiger Prawn, Rock Lobster, Coral Crayfish, Sea Cucumber, Tasmanian Scallop, King Scallop, Baby Octopus (Thailand)

More sustainable choices: Hoki, Blue Grenadier, Barramundi, Blue Eye Cod, Deep Sea Trevalla, Blue Eye Trevalla, Bream, Yellowfin Tuna, Flathead, King George Whiting (but avoid whiting from Western Australia as the fishery is closed), Trumpeter, Sand Whiting, Mackarel, Mullet, Yellow Eye, Ling, Rock Ling, Snapper, Red Bream,Tailor, Blufish, Skipjack, Coral Trout, Balmain/Moreton Bay Bugs, Western Rock Lobster, Calamari, Cuttlefish, Squid, Octopus, Blue Mussel, Green Mussel, BlueSwimmer Crab.

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