Monday, April 7, 2014

Dark Bar-sided Skink - Sydney, Australia

A photograph of a Dark bar-sided Skink taken in Sydney, Australia
Dark bar-sided Skink - Sydney, Australia

Firstly, sorry for the prolonged absence. A new family member has meant that photography has taken a back seat to other more important activities. However, I was able to duck out for about an hour or so this morning and here are the results. I opted to head out with the macro lens and see what  I came across.

More info after the jump.
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Sunday, July 21, 2013

R - Beef Rendang

A photograph of Beef Rendang and Cucumber salad
Beef Rendang with Cucumber Salad

After a longer hiatus than we care to think about, we are finally back with ‘R’. One reason and the other have kept us from keeping to the weekly aspect of the Project, but we had never abandoned it in our thoughts. We’ve still got a list of recipes we are keen to try out, and despite all the interruptions in recent weeks, we will keep going. We’re determined/stubborn/pig-headed like that.

We’ve been eyeing this recipe from Rick Stein’s lovely book of recipes from South East Asia for a while now and the timing of ‘R’ is somewhat serendipitous as we are off to Bali next weekend and rendang is traditionally an Indonesian dish. This version appears in the Malaysian section of the book and is distinguished from its Indonesian equivalent by the addition of kaffir lime leaves, lemongrass and galangal.

More info inside.
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Wednesday, June 12, 2013

Q - Quince stuffed with Lamb, Pomegranate and Coriander

A photograph of Quince Stuffed with Lamb Pomegranate and Coriander
Quince Stuffed with Lamb Pomegranate and Coriander

“This is a stunning dish that we always go back to. We regularly teach a simplified version in our Saturday morning classes at Leiths cookery school in London. There, we don’t stuff the quince but just dice it and cook it in the sauce with the meat filling shaped into meatballs. We recommend doing that if you don’t have the time or the inclination to stuff the quince (it is a pretty hardy fruit!).”

– Yotam Ottolenghi and Sami Tamimi,‘ Jerusalem’


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Sunday, June 2, 2013

P - Pork Rib Racks Braised in Pedro Ximinez

A photograph of Pork Ribs in Pedro Ximinez
Pork Ribs in Pedro Ximinez

“Meaty, sticky, smoky and sweet – these braised pork ribs are fun finger food for carnivores. There is something primal about holding a bone in your hand and pulling the meat off with your teeth. Some people can do this with such style and panache that it becomes sensual.”

– Frank Camorra & Richard Cornish, ‘MoVida – Spanish Culinary Adventures’


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Sunday, May 12, 2013

O - Octopus and Orange Salad

A photograph of Octopus and Orange Salad
Octopus and Orange Salad

“There are few animals as visually stunning as a baby octopus when cooked. Purple-tinged arms curl and twist into an eye-catching swirl that looks more like a sculpture in an art museum than a meal on a plate.”

– Mark Sisson, ‘Mark’s Daily Apple’


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Tuesday, April 30, 2013

N - Nahm Dtok (Grilled Beef Salad)

A Photograph of Nham Dtok (Grilled Beef Salad)
Nham Dtok (Grilled Beef Salad)

“The name of this salad comes from the beads of meat juice that form on the side farthest from the heat as the meat grills, which Thai cooks refer to as ‘nahm dtock’ – literally ‘water falling’. This is their cue to turn the meat, which is normally cooked to medium-rare.”

– David Thomas, ‘Thai Food’

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Friday, April 12, 2013

M - Murgh Musallam (Braised whole baby chicken)

A photograph of a Braised Spatchcock
Braised Spatchcock

“If ever a culture was reflected in food, look no further than the Mughals. There is a definite link between their approach to cooking, their approach to textile, their approach to architecture, their very lifestyle. The majesty of their buildings, their dazzling costumes, ther ichness of their culture… all can be found in their amazingly august, bejewelled, rich food.”

– Anirudh Arora and Hardeep Singh Kohli, ‘Food of the Grand Trunk Road’


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