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Raw Fish - Here fishy, fishy, fishy...
MILD MANNERED REPORTER BY DAY - AWARD WINNING GOLD COAST CHEF BY NIGHT
White bait is the generic term used throughout the world to describe small fishes that are collected en masse and eaten whole. New Zealand whitebait, consisting of the young of several species, is a traditional Maori food which is highly prized by Kiwi’s.
Whitebait can be battered or dusted in seasoned flour and deep fried, but is most commonly served in fritters. In the following recipe and step by step pictures I have used a flour based batter, but it can be made using just egg, or egg white, making it more akin to an omelette.
Ingredients
500g Whitebait
250g Self raising flour
1 Egg
1 Shallot
1tsp Lemon pepper
Salt & pepper
Water
Method
Drain the whitebait in a colander.
Sieve the flour into a bowl.
Add the egg and a little water.
Mix into a smooth thick batter.
Combine the whitebait, batter, chopped shallot and lemon pepper in a bowl.
Season the mixture with salt and pepper.
Heat a tablespoon of oil in a pan and place a large spoonful of the fritter mixture in the pan.
Spread it into a round shape with the back of the spoon.
Allow it to cook until brown on one side then turn it over and cook the other side.
This recipe makes about eight fritters.
Serve the fritters with lemon and tartare sauce.
Kiora!
Whitebait is a collective term used throughout the world to describe small fishes that are collected en masse and eaten whole. Many species and many fisheries fit this definition. All whitebait species spend part of their life cycle in fresh water and part in the sea. Tiny fish hatch in late autumn and are carried along rivers out to sea where they live and grow over the winter.
Whitebait is highly prized by kiwis. The New Zealand whitebait catch consists primarily of the young of the species: inanga (Galaxias attenuatus/maculatus), koaro (Galaxias brevipinnis) and banded kokopu (Galaxias fasciatus).
Inanga is by far the most commonly caught species. Giant kokopu (Galaxias argenteus), short-jawed kokopu (Galaxias postvectis) and smelt (Retropinna retropinna) are also occasionally present along with the young of many other fish such as eels, bullies and trout
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Corned beef is made with brisket, topside or silverside which has been picked in a brine of salt, sugar and spices. In the following recipe and step by step pictures I have used an 850g corned silverside.
The term ‘corned’ originates from the hard grains of salt that were used to salt the meat as a means of preserving it. Corned beef and cabbage is believed to be a traditional Irish dish that was introduced to the New World by Irish immigrants. Corned beef has since become a popular dish for Saint Patrick’s Day celebrations.
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Barramundi is an iconic Australian fish found across the Top End from Maryborough in Queensland to Roebourne in Western Australia. In the following recipe and step by step pictures, I use another world famous Australian native food, Macadamia nuts, to create a restaurant quality dish that can easily be made at home.
Barramundi are prized by anglers for their fighting spirit and by gourmands for their soft white flesh. They are hermaphrodites, starting life as males, and becoming female at about two years of age. They can grow up to 45kg
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There are numerous species of oysters native to Australia, of which the Sydney Rock Oyster, originally described as Saccostrea commercialis is the most famous. They are commercially cultivated from Malacoota in Victoria, up the NSW coast and as far as Tin Can Bay in Queensland. Saccostrea commercialis has been determined to be the same species as the New Zealand rock oyster, Saccostrea glomerata.
The Pacific Oyster, Crassostrea gigas is often mistakenly called the Tassie Oyster, but it originates from Japan and was initially introduced to Tasmania. This mollusc is much larger than the native species. Pacific Oysters are commercially cultivated in Victoria, Tasmania and South Australia.
They are sold unopened, in the half shell and in bottles. Bottled oysters are required by law to be stored in clean fresh water with no preservatives
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The Andy Warhol art exhibition at the Gallery of Modern Art in Brisbane has been extended for two more weeks, until April 13, 2008.
Warhol’s iconic pop art has been on display as part of the year-long program of exhibitions celebrating the opening of the Gallery of Modern Art.
Queensland Premier Anna Bligh, said the 'Warhol' exhibition represented a significant coup
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Souvlaki is a traditional Greek dish of grilled meat on a skewer. It is usually served on the skewer as finger food, in Pita bread with the meat removed from the skewer or on pilaf rice accompanied by tzatziki.
In the following recipe and step by step pictures I reveal the secret of naturally softening the meat to get really tender souvlaki.
Ingredients
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Pilaff Rice
One of the earliest literary references to ‘Pilau’ can be found in the histories of Alexander the Great. It is known to have been served to Alexander upon his capture of the Sogdian capital of Marakanda (modern Samarkand). Alexander's army brought it back to Macedonia and spread it throughout Eastern Europe.
Pilaff rice is cooked by the absorption method in which the liquid is fully absorbed by the rice
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Tzatziki, or tsatsiki as it is spelt by some, is a Greek dish served with flat bread as an appetizer, or as a sauce for souvlaki and kebabs.
Traditionally made with sheep or goats milk yoghurt, it can also include cucumber, salt, garlic, olive oil, vinegar, dill, parsley and mint. There are a number of variations originating from Greece, Macedonia, Bulgaria, Turkey, Cyprus, Iraq and Iran.
In the following recipe and step by step pictures, I have made a basic version using a tub of Greek style yoghurt which is quite thick and eliminates the time consuming process of draining the yoghurt in a muslin cloth for hours
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Eight-time ASP World Champion Kelly Slater is once again the world’s number one surfer after beating reigning ASP World Champion Mick Fanning at his home break of Snapper Rocks on Queensland’s Gold Coast today.
Slater beat Fanning in the final to claim his second Quiksilver Pro Gold Coast title.
Prior to his win today, Florida based Slater had not defeated Fanning since 2003. Both surfers have now won the Quiksilver Pro Gold Coast twice – Fanning in 2005 and 2007 and Slater in 2006 and 2008
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126 Posts dating from August 2006
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