September, 2018

August, 2018

  • Cracking the code on cheffy terms

    28 August, 2018 Cracking the code on cheffy terms

    Sometimes fine-dining menus can seem like more of a maze than a relaxing pre-dining experience. Here, we breakdown some of the cheffy terms you’re likely to come across and include recipes so you can test them out at home.
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  • Cooking the classics

    27 August, 2018 Cooking the classics

    We consider those classic recipes we go back to time and time again.
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  • IGNI: The first year

    06 August, 2018 IGNI: The first year

    VIDEO: Acclaimed chef Aaron Turner's stirring account of love, loss and starting again.
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May, 2018

February, 2018

  • How a chef cooks for those he loves

    13 February, 2018 How a chef cooks for those he loves

    Skipping the crowds in favour of a lovingly prepared meal at home is your best bet for a romantic Valentine’s Day. This is chef Jock Zonfrillo's idea of a nice night in.
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January, 2018

December, 2017

October, 2017

September, 2017

  • Win a pro toastie pack

    18 September, 2017 Win a pro toastie pack

    Indulge in the ultimate comfort food with this kit, including a no-mess Breville press, a copy of Darren Purchese's Chefs Eat Toasties Too and a subscription to Cooked.
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August, 2017

July, 2017

June, 2017

  • Winter entertaining with Gill Meller

    08 June, 2017 Winter entertaining with Gill Meller

    Gill Meller is in the country, his first time to Australia, showcasing his beautiful book Gather with a series of dinners and classes. We caught up with him to find out what's on the menu for his Aussie guests.
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May, 2017

April, 2017

February, 2017

January, 2017

December, 2016

October, 2016

September, 2016

August, 2016

July, 2016

June, 2016

May, 2016

April, 2016

March, 2016

February, 2016

January, 2016

December, 2015

November, 2015

  • Christmas basics: the perfect custard

    27 November, 2015 Christmas basics: the perfect custard

    We're looking at those staple recipes that can make or break your Christmas spread. First up, the much-misunderstood sweet seductress, custard.
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  • Halfway Home

    16 November, 2015 Halfway Home

    I’ve been sugar-free for a total of two weeks, and things are going surprisingly well...
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  • Bubbles or nothing

    11 November, 2015 Bubbles or nothing

    Out to impress this party season? To take your entertaining game to the next level, we’ve teamed up with our friends at Halliday Wine Companion to share tips on matching sparkling wines to a range of show-stopping canapes.
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  • The anatomy of the perfect burger

    11 November, 2015 The anatomy of the perfect burger

    Looking for your next weekend challenge? Why not have a crack at making your own cheeseburgers from scratch? Chef Daniel Wilson shares the secret recipe to recreating his famed Huxtaburger, from bun to patty and everything in between.
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  • No Sugar November

    04 November, 2015 No Sugar November

    This month while the boys are growing staches, I’ll be growing a conscience about all the confectionary I consume.
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October, 2015

September, 2015

May, 2015

April, 2015

March, 2015

February, 2015

January, 2015

December, 2014

November, 2014

October, 2014

September, 2014

August, 2014

July, 2014

June, 2014

May, 2014

April, 2014

March, 2014

February, 2014

  • Margaret Fulton's expert guide to preserves

    27 February, 2014 Margaret Fulton's expert guide to preserves

    Jams, pickles, chutneys, sauces, compotes and conserves are the best way to preserve abundant produce so you can enjoy your fruit and veg all year round. Margaret Fulton shares her guide to the art of preserving.
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  • Melbourne Food & Wine Festival 2014 | Our picks

    27 February, 2014 Melbourne Food & Wine Festival 2014 | Our picks

    The Melbourne Food & Wine Festival, running from February 28 to March 16, begins in just over a week. We’ve put together our picks of the fest.
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  • Philippa Sibley's expert guide to sweet pastry

    24 February, 2014 Philippa Sibley's expert guide to sweet pastry

    Master of the dough Philippa Sibley shares her step-by-step guide to making sweet shortcrust pastry, taking you through everything you need to know to perfect the art of peerless pâte.
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  • In season | Eggplant

    21 February, 2014 In season | Eggplant

    The unsung hero of the nightshade family, eggplant is found in cuisines the world over. From Sicily to South East Asia, the Middle East to the Mediterranean, many signature dishes feature the versatile aubergine. We sing the praises of the humble eggplant.
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  • Everything you need to know about cuts of pork

    17 February, 2014 Everything you need to know about cuts of pork

    Meat expert and chef Adrian Richardson explains the different cuts of pork, and what you should use them for.
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  • Sticky business | A guide to meat on sticks

    14 February, 2014 Sticky business | A guide to meat on sticks

    Skewers, kebabs, shaslicks, yakitori … Whatever you call them, meat just tastes better when cooked on a stick. We share our tips to help you ace the skewers at your next barbecue.
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  • In season | Figs

    06 February, 2014 In season | Figs

    Figs evoke the flavours of exotic decadence. Sweet and visually striking, figs make for a decadent tart topper, a sumptuous sticky jam or a delightful savoury venture with cold meats. We share some of our favourite fig recipes.
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  • Guide to styling handmade edible gifts

    05 February, 2014 Guide to styling handmade edible gifts

    There's nothing more thoughtful than a handmade edible gift. April Carter shares her tips and tricks for making beautiful and delicious treats for those you love.
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January, 2014

December, 2013

November, 2013

MFWF highlights: Mission Chinese with Danny B

By
Casey Warrener
Added
10 February, 2016

To give you an idea of Danny's ventures at this year's Melbourne Food & Wine Festival, he’s shared with us a cracking recipe for Salt Cod Fried Rice.

Danny Bowien is the man behind Mission Chinese, one of New York’s hottest eateries. Starting its life in San Francisco, Danny extended his bold regional flavours to a kitsch-cool basement den on the Lower East Side in late 2014, where he dishes up his American-Chinese bites to a soundtrack of chart-topping hits (more on the Mission Chinese ‘My Space’ page). At this year’s Melbourne Food and Wine Festival, Danny will be demonstrating at festival hub Urban Dairy supported by Legendairy, as well as making a guest appearance at the always-fabulous Attica in Ripponlea.

To give you an idea of Danny’s intrepid ventures in the kitchen, he’s shared with us a cracking recipe for Salt Cod Fried Rice. When you’re making this at home, we urge you, please – style your plates like so.

Danny Bowien's Salt Cod Fried Rice

Serves 4 as part of a larger meal

Ingredients:

• 3 cups warm freshly cooked jasmine rice (from about 1½ cups raw)
• 6 ounces store-bought salt cod, soaked and shallow-fried (see note)
• ¾ cup lap cheong (Chinese sausage), thinly sliced
• 1 cup thinly sliced iceberg lettuce
• ½ cup thinly sliced scallions (greens and whites)
• ½ cup coarsely chopped fresh cilantro (leaves and stems)
• About ½ cup vegetable or peanut oil
• 3 large eggs, beaten
• ½ cup Mackerel Confit (recipe follows)
• 1 to 2 teaspoons kosher salt, or to taste

Method:

Start by making what we call a rice stack: Put the steamed rice in a medium bowl. Set the salt cod on top of the rice. Cap the cod off with the sausage. You want the ingredients to hit the wok in reverse order—sausage, fish, rice—and the stack facilitates this.

In a large bowl, combine the lettuce, scallions, and cilantro.

Heat a wok over the strongest heat your stove can muster. Add a few healthy glugs of the oil—about ¹⁄³ cup—and heat until almost smoking. Pull the wok off the burner, add the eggs and mackerel confit, and stir briskly in one direction with a wok spatula, stopping well short of fully cooked eggs. With a hot wok, this will take only about 10 seconds. Dump the eggs and mackerel onto a plate.

Return the wok to the heat and get it smoking hot again. Slick with a couple more tablespoons of the oil, then dump in your rice stack. Gently break up the stack and use the spatula to press the rice against the bottom and sides of the hot wok. Wait 10 seconds, then flip and stir the rice. Flatten and press again, and wait 10 seconds. Flip and flatten a last time.

Season the rice with the salt, sugar, and fish sauce and give it a quick stir. Add the eggs and mackerel and give another quick stir to distribute them.

Scoop everything out of the wok and into the bowl holding the lettuce, scallions, and cilantro. Give everything a toss to mix, then dish out onto a serving platter.

Note: Submerge the salt cod in cold water and refrigerate for 24 hours; change the water twice during the soaking. The next day, drain the cod, pat it dry, and break it into small pieces. Shallow-fry the fish in about ¼ inch of vegetable or peanut oil over medium heat until deep golden brown and thoroughly dried out—it should be almost jerky-like. This will take some time—be patient and expect to spend 10 to 15 minutes standing over the stove. Transfer the fish to a paper-towel-lined plate and let it cool to room temperature, then pulse the fish into thin shreds in a food processor.

For more must-do events at the Melbourne Food and Wine Festival, on from March 4 to 13, visit http://www.melbournefoodandwine.com.au/

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