24 articles
Ceviche 'cooks' fish in citrus acid rather than heat — which preserves the delicate texture of barramundi and produces something that is better cold than most things are hot.
Pine mushrooms fruit in the pine plantations of Victoria and NSW from March to June. Here is how to find them, how to confirm identification, and the risotto that does them justice.
Wild ducks and quail are lean, strongly flavoured, and easy to dry out. A proper brine before cooking solves all of these problems at once.
Freshwater mussels are found in clean rivers and streams across southern Australia. They are free, legal to collect for personal use in most states, and make an outstanding pasta.
A game pie is the best possible use of mixed or smaller cuts — venison, rabbit, game bird — that do not make a meal on their own. Here is the recipe that produces something better than the sum of its parts.
Wild duck breasts are lean, strongly flavoured, and easy to overcook. Duck confit solves all of these problems simultaneously.
A poorly cooked crayfish is a criminal waste of the sea's finest ingredient. Here is the correct method for each size and situation.
A small knowledge of Australian edible plants turns a camp meal into something genuinely interesting. Here is where to start safely.
Murray cod is one of the finest eating fish in Australia. Smoking amplifies its qualities rather than masking them — if you do it right.
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