A festive family favourite celebrating the glorious Southern Rock Lobster, this recipe can be replicated with your favourite linguine, spaghetti or handmade pasta ribbons to create a statement dish you’ll go back to time and time again.
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This is a great way of highlighting the umami rich deliciousness of Victorian scallops. Considered some of the best in the world, the use of miso, mirin and parmesan highlights the richness of their flavour. A great dish as a centre piece on a table of shared plates, it goes exceptionally well with cool climate Victorian wines such as a textural pinot gris or a French style chardonnay.
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Once you have made your first empanada you won’t stop making them, they are so easy. You can make up your own fillings, perhaps King Prawn, feta and garlic or scallop and leek. This recipe uses smoked Victorian trout and potato and they are truly delicious.
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The Mexicans know how to have fun with food. They set out great platters of fillings to put in their tortillas with loads of sauces. It’s all hands on and make your own, adding as much of the fresh salsa as you like. Use any white fish you like from Gummy Shark to Sand Whiting to Flathead.
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This is the classic Japanese pancake from Osaka. Once a quick and cheap snack to serve wharf workers, it is still served in bars around the waterfront in this booming city. Delicious and easy to make, you can ditch the Otafuku sauce and use Japanese Bulldog sauce – their version of Worcestershire – and found in supermarkets. Great with an ice-cold Asahi!
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