Kingfish Marinated in Squid Ink with Perfumed Fruit, Scallop and Coconut

Our favourite cafe Circa Espresso is full of interesting books.

On one visit we picked up the Bentley recipe book and were immediately taken by the recipe for Kingfish.

It actually seemed possible to create, with chef Brent Savage giving great tips on how to adapt home cooking to cheffy techniques.

I scribbled the recipe out on a serviette, as all food obsessed souls do?

The fruit is 'perfumed' with bergamot essence a couple of hours in advance.

The kingfish is cut into portions, coated in a mix of squid ink, oil and salt then popped in a ziplock bag.

The fruit and coconut (prepared with coconut cream and agar agar) are plated up.

The fish is cooked souv vide style by lowering the bag slowly in 67 degree water which pushes the air out.

The whole dish came together perfectly, the delicious fish, scented fruit, coconut puree with the soft scallop and the edible flowers. 

It was a floral light refreshing dish and felt like I was eating in a fine dining restaurant.

Still amazed it was created in our home.

Very special thanks to Restaurant Atelier for giving me the Bergamot essence.

Tim Tam Checkerboard Brownie

Who doesn't love a Tim Tam?

And with the launch of Truly Madly Tim Tam what better time to try out a Tim Tam recipe.

But in the meantime check out this fabulous clip ----> I want a Tim Tam tree!!! 

This Tim Tam Brownie recipe was adapted from the Arnott's website.

It is really easy, my daughter was able to help. 

The dark chocolate and butter are melted.

Then stirred through the whisked eggs and brown sugar.

Mix in flour and spread some of the mix in your lined tin.

Arrange your Tim Tams and spread the remaining brownie mix over the top.

Bake.

Allow to cool in tin and then slice open the awesomeness!

It was a cakey like brownie with the delicious crisp and creaminess of the Tim Tam inside.

So now that your hungry make sure you pop over here and dream about picking Tim Tam's off the tree :)

Note this is a Rocketfuel sponsored post (my first one!)

Pork Belly Confit and a Pork Masterclass at Restaurant Atelier

I went to a Pork Masterclass at Restaurant Atelier in Glebe and was so inspired. 

It was the first time I had been in a professional kitchen and the chef Darren is an incredible bloke, he instantly made us feel welcome and at home.

One of the dishes he demonstrated for us was pork belly confit. I have never cooked confit before but Darren made it seem so achievable, and so with Mothers Day approaching I had a reason to cook something special.

The pork belly is placed in a roasting dish with fat, covered with foil and then cooked on low in the oven for 5 hours.

It is brought to room temperature then wrapped in cling film and left in the fridge overnight with weight on top.

The belly is then cut into neat slices and the skin crisped up in a pan.

It was perfect.

The skin was beautifully crisp, and the meat melt in your mouth.

I am still astonished that I was able to create such a dish.

What else did the class show me? Well we ate loads of porky samples!

And how to cook a crispy pork belly.

We got to see every stage of the pork belly confit process.

And of course taste its deliciousness.

You would not believe the pork 'bubble', achieved by drying out the skin and deep frying.

In case all that (plus more) wasn't enough, you then sit down and enjoy an amazing meal together.

The pork shoulder was roasted for 12 hours, the meat falling apart and the skin perfectly crackled.

It was served with a gorgeous sauce (Darren also showed us how to create) and wonderful sides of freshly smoked pine mushrooms, fresh salad and chickpea ragout.

Want to join a #porkfest masterclass too? Well on the last sunday of each month you can.

Just contact the lovely Karen (via twitter - if you are not a twitterer I'm happy to contact Karen for you) but be quick because I am positive places are snapped up!

Conjurup Rissoles

I do love to cook but even I sometimes need easy quick meals. 

Especially ones that have loads of flavour (but not the preservative packed kind).

I was given Conjurup No. 3 as a gift recently, and it is one of those meals, seriously so simple yet tasty.

The beef mince is mixed with the aromatic powder and a little water.

Roll into balls and cook on the bbq, done, that simple.

 We served with toasted sourdough and other local delicious produce.

The rissoles were beautifully flavoured and moist.

My family loved it, especially my little boy! 

I will have to give the other Conjurup products a try.

Honey Lavender Fillet of Beef

Each christmas my brother buys us a hamper of local gourmet food products.

In the last one he included Herbs de Provence from Lucknow Lavender.

Yes it has sat in my pantry until now when I finally decided to get brave and cook a dish with lavender.

Fortunately the little tag included a recipe.

And my butcher sold us this beautiful piece of scotch fillet.

The beef is brushed with a combination of honey and oil.

Then coated with the herbs and left to marinate for a few hours.

I decided to try some smashed potatoes, they are boiled then squashed. 

They were drizzled with olive oil, then a quick grind of salt and pepper, then popped in with the roasting beef.

The beef was firstly seared all over.

Then roasted in the oven.

I allowed plenty of resting time as we poked and prodded trying to guess if we cooked it right!

And then it was sliced, perfect I would say.

It cut like butter and was so evenly cooked all the way through.

I used the pan to prepare a jus with stock, wine and vinegar. 

It resulted in a rich delicious sauce that was licked off the plate by my daughter.

And the lavender, it was really subtle, just a hint of it, and I loved it.

I've also submitted this post in the Monthly Mingle hosted by the Cook Republic, the theme is honey!