Seafood

Claire Ritchie

Poké Bowl with Salmon Floss and Crab Stick (Isolation Style)

It has been many weeks since we last went out grocery shopping. Our family has managed to order most of our groceries online for home...

Claire Ritchie

Crispy Whole Snapper with Tamarind, Roasted Rice Powder and Lime Dipping Sauce

A couple of weeks ago, just before Melbourne’s Lockdown #6, we were fortunately enough to be able to catch up with some old friends in...

Claire Ritchie

Japanese Soy Sauce Cured Egg Yolk しょうゆ漬け卵黄

There are many ways to use up your left over egg yolks, and one of the laziest and easiest (not to mention delicious) methods is soy...

Claire Ritchie

Furikake

When you make dashi, you end up having leftover bonito flakes and kombu. I am a big fan of no (or minimal) food wastage, and try to work...

Claire Ritchie

Onigiri (Japanese Rice Balls) with Salmon or Tuna Floss

Travelling to Japan was one of the most rewarding culinary experiences I have had. Upon arriving at Narita Airport, my stomach was...

Claire Ritchie

Japanese Salmon or Tuna Floss

As we are still living in the strange times of Covid-induced isolation, I find I'm using more protein packed in a tin. This is a recipe...

Claire Ritchie

Miang Kham: Betel Leaves Two Ways

Some of the dishes, I particularly loved from Longrain in Melbourne (sadly, it is now closed permanently after trading for 15 years) were...

Claire Ritchie

Snapper Ceviche with Avocado, Tomato and Chilli

The hardest thing about this recipe is buying the fresh ingredients, otherwise this takes no time at all in the kitchen. This is a meal...

Claire Ritchie

Octopus, Wakame (Seaweed), Cucumber and Apple Salad

I have to credit this to one of my favourite Japanese Chefs, Masaaki Koyama. Chef Masaaki is based in Tasmania, he owns Masaaki`s Sushi....

Claire Ritchie

Boillabaisse with Saffron Potato Rouille and Prawn Essence

Bouillabaisse is one of my favourite comfort foods during the winter months. It takes about two hours of cooking, so this is definately a...