I received some good news regarding what we may be seeing at the fish markets here in Melbourne in the next few days:

Cobia (Black Kingfish) should be back in the market this coming Thursday 18th February, as well as the delicious Murray Cod (pictured). Baby Kingfish is also now available at around .9 – 1kg in weight.

Sydney Rock oysters have been washed out in most places but Tasmanian oysters are fine (these are pacifics).

Think I’ll grab some kingfish and grill it very simply and serve it next to tomatoes, chopped and mixed with black olives and parsley tossed in extra virgin olive oil and red wine vinegar – a lovely late summer supper.


On Radio Marinara on 3RRR this morning we talked Cephalopods (squid, calamari, cuttlefish).

We discussed their biology and amazing capacity to grow and to reproduce!

We also talked about how to cook them – I’ve had a few requests for this recipe since the show this morning.

A deliciously sustainable dish and the recipe is also available in Guide to Fish.

 

 

 

12 cleaned baby squid tubes 

500 g fresh ricotta

½ bunch parsley, roughly chopped

2 sprigs fresh oregano, roughly chopped

zest of one lemon

1 clove garlic, finely chopped

salt 

pepper

 

 

For the baby squid:

In a large mixing bowl combine all the ingredients except for the baby squid. Once the mixture is well-combined, push herbed ricotta into the cavity of the baby squid either with a spoon or your hands until the tubes are fat and full of the mixture. 

Once all the baby squid are stuffed with the ricotta mixture, place the tubes carefully into the sugo (see below) and cook on a low heat for 12-15 minutes.

Serve with lots of bread to mop up the sugo.

 

 

For the Tomato sugo:

1 medium-sized white onion, finely chopped

2 cloves garlic, finely chopped

1 x 400g tinned tomatoes

salt 

pepper

2 tablespoons olive oil

 

Heat the oil in a heavy saucepan and add the onion and garlic. Cook until soft but not coloured. 

Add the tomatoes, salt and pepper, bring to the boil and immediately reduce the heat and allow to simmer for 20 minutes.

 

TO DRINK:

WINE: An Italian Soave would be a lovely match or perhaps a Pinot Grigio from Victoria’s Mornington Peninsula.

 

BEER: I am not in the know so much with beers so asked Renee from BeerMasons what she would match with this dish:

 

‘I think I would match this up with a either a very special lager or a golden ale such as the Spanish, Alhambra Reserva 1925 – a lager big enough and warm enough to stand up to the tomato without destroying the delicate squidly and ricotta.

You could also look for a lemony Australian Golden Ale – Red Hill Brewery Golden Ale springs to mind – they make great beers.’

 

 

 

 

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 After all that has been written and all that has been cooked and talked about on this blog and in Guide to Fish, it’s clear that shopping at markets is pivotal to this household; markets are the foundation of happy eating in our home. And most weeks I get to the market, every week (sometimes twice) I’m there writing recipes in my head as I scan the stalls for what’s looking good.

But last week I didn’t get to the market, last week with more deadlines than usual, a sick child and extra obligations at school and at the restaurant I didn’t get there. This is where Miss Organic saved the day. Miss Organic started just over a month ago, they are based in Melbourne and are only delivering here at the moment (it’s only a matter of time before it grows). It’s as simple as ordering what you want/need online, I chose the Energy Box – a mix of fruit and veg – all I had to do was fill in what we do or don’t like on the order. Thursday came around and so did a knock at the door. Nicci Gaffen, co-founder of Miss Organic with her partner Paul, puts everything together for you at the crack of dawn at the Footscray markets. There are other boxes and many combinations (personalise it as you wish) – the vitality box, strength box, veg out box, there’s alot of choice and guidance.  

I opened a simple cardboard box filled to the brim with silverbeet, celery, mushrooms, corn on the cob, tomatoes, apples, carrots, zucchini, spinach leaves, fresh tumeric, red onion, pumpkin, sweet potato, grapes … I’ve already steamed the silverbeet down with the tomatoes and finished the warm salad with goat’s cheese. Roasted the pumpkin, sweet potato and onion with garlic, rosemary and olive oil. Snacked on the celery; sliced the carrots into lunchboxes and am deciding how to use the tumeric (I’ll be getting back to you on that one).

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For $45 this is great value – considering door-to-door delivery and a website full of tips, recipes and support. The produce is hand-picked, Nicci started this business up in Sydney but moved it down to Melbourne when she decided to come down south. She has a great passion for healthy organic produce and a desire to see us all eating better food – to think about what we eat and why we eat it.

Take a look at www.missorganic.com.au

Sounds like FoodwithThought to me!

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It’s abundantly clear after talking to so many people about Guide to Fish, that cooking fish is not something everyone likes to do at home. It’s easy to overcook -very easy – fish is a gentle protein that reacts quickly to heat, some fish species react a lot quicker than others. If you are trying to teach yourself how to cook fish at home – it’s often good to start with an oil fish, like Yellowfin tuna. Oil fish take a little longer to cook, so it’s harder to overcook them and they actually benefit from being a little underdone in the middle. Of course, if you enjoy fish cooked through, go right ahead; just be aware that it may be a little dry if overcooked too much.

 

 If you’re thinking about cooking some Yellowfin tuna at home. Tomato is a wonderful accompaniment to it.

 A friend brought some early tomatoes over from their garden just last week, slightly green, pert and meaty. I’ve been letting them ripen in the bowl on the kitchen bench and just this weekend it was definitely time to eat them. The tomatoes had become plump, fleshy and tender to the touch, so I bought some Yellowfin tuna, seared it rare and made this little (very simple) salad to go with the taut flesh.

 

 TOMATO ANCHOVY SALAD

 2 ripe tomatoes, diced

6 fillets of anchovies (more or less if you prefer and use your favourite brand)

2 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar

1 teaspoon sea salt

4 basil leaves, torn

 

Place the tomatoes in a bowl and stir in the remaining ingredients.

Serve next to or over the tuna.