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Posts Tagged ‘salmon’

Leaves and Fishes, Lovedale

11 Jul

We have just returned from an awesome food and wine weekend in the Hunter Valley. My favourite place we ate at was definitely Leaves and Fishes. It is such a cute little boathouse overlooking a dam with comfy cushion covered benches, a nice wine list and an even better menu.

I started with the zucchini and prawn fritters with spicy house made tomato sauce ($19) which were lovely. I could have eaten a platter of these.

Whenever there is oysters on the menu, Brett always orders them ($16). He also ordered the pork belly with papaya, chilli and lime ($21).

We ordered the same mains, which was the daily fish special: Grilled Salmon, potatoes, seeded mustard, capers, chorizo and baby spinach ($34). I gave my chorizo to Brett which he was pretty happy about. This was our first meal of the foodie weekend and for the rest of the weekend Brett kept referring to this Salmon. He loved it! I thought it was pretty good too.

I had the chocolate brownie, cookies and cream icecream and honeycomb for dessert ($14). It was A-MA-ZING!!! The presentation was beautiful too.

If you are going to the Hunter Valley I highly recommend having lunch here. They are also open for dinner but I thought lunch was nice with the sun streaming in through the window and the light glistening off the water.

Leaves and Fishes

737 Lovedale Rd, Lovedale NSW Australia

02 4930-7400

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3 Comments

Posted in Restaurants, The Hunter Valley

 

Kube, Niseko, Japan

28 Feb

In September last year when a weekend trip down to Perisher fell through we decided we wanted one last big holiday overseas before we have kids. So we decided another trip to snowboarding heaven, Niseko, was the best choice. Within about 2 weeks from making this decision we had convinced my 2 sisters and their partners to join us, had booked and paid. It all happened so quickly and we were lucky that the hotel we stayed in last time, the Niseko Scot hotel, was also available. So we were lucky to have ski in/ski out accomoodation with a rooftop onsen and one of our favourite restaurants in Niseko, Kube,  right in the hotel.

This restaurant has everything and it’s all so reasonably priced. We dined here quite a few times and by the end of the trip we were wearing our Japanese PJ’s with our Ski Japan hoodies over the top. I don’t think that is really relevant but we thought it was funny. Early in the week after an onsen and massage I was considering wearing the Japanese PJ’s to dinner but not knowing Japanese customers I thought it may be offensive or be rude but then at dinner we saw some Japanese men wearing the classic blue PJ’s. Oh Joy! How could this holiday get any better!

Kube is a small cozy restaurant with an extensive menu ranging from Nabe’s, which are hotpots, to a nice selection of sushi and tempura. One of our favourite things to order was the California roll. Since it was so massive we renamed it the Cali Log. They were awesome!

We also loved the salmon nabe’s. How cute are the hotpots! After the salmon was cooked and we had eaten most of the pot some beaten eggs were added. Delicious and so nutritious!

The mixed tempura was another hit.

as was the agedashi tofu.

I was in foodie heaven in Japan and armed with my new camera, a Canon 550D, I took quite a few photos. Mostly food photos but a few touristy snaps too. I have quite a selection of photos so I’ll be posting some more soon. Hopefully it won’t be another month between posts. Although we have been busy researching and planning our foodie business which we will be sharing more info about soon. Hopefully you can join us on our foodie adventure.

xx

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Posted in Japan, Restaurants

 

Seared Salmon with Flying Fish chilli salt and black pepper caramel

11 Jan

Another favourite dish I’ve been making recently has been this salmon using some products I bought at Masterchef live, Flying Fish chilli salt and Flying Fish Black pepper caramel. When we went to the restaurant last year they used Tuna instead of Salmon, but since my local fishmonger rarely has sashimi grade tuna and since I like Salmon more this is what I have been making.

It is truly a taste sensation and the salmon simply melts in your mouth. The chilli salt along with the grapefruit adds a nice tang and the black pepper caramel adds a sweetness that complements it perfectly.

Flying Fish Salmon (Serves 2-4)

200g fillet sashimi grade salmon, skinned and boned

Flying Fish chilli salt

Flying Fish black pepper caramel

red grapefruit

Method

1. Thinly slice the grapefruit. Set aside

2. Sprinkle chilli salt onto a plate. Put salmon fillet on top and rub more salt along each edge.

3. Spray a frypan with oil and when hot sear each side of the salmon for 10-15 seconds. Use tongs to hold it up on the skinny edges.

4. Slice the salmon with a sharp knife.

5. Assemble on plate by alternating layers of salmon and grapfruit.

6. Drizzle with black pepper caramel.

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3 Comments

Posted in Recipes, Seafood, Uncategorized

 

Thai salad with hot smoked salmon

06 Jan

This has become a regular meal at our place and I have taken it to a few friends place’s and made it for Christmas day too. Each time it has been a hit. Since there is no cooking involved, simply chopping some veggies, it is quite easy.

Last month I went to Masterchef Live and was given a pamphlet with some recipes on it from Huon. I modified the dressing as I thought the one given was way too salty and had too much soy sauce. Huon are in Tasmania and farm delicious Salmon. Hot smoked Salmon is usually in supermarkets next to the smoked Salmon. It is more opaque than smoked Salmon and comes in regular as well as Sweet Chilli. Tassal is another brand that makes hot smoked Salmon. They have a creole flavour which is awesome. I recommend both brands.

Ingredients (Serves 4)

2 x 150g hot smoked Salmon portions, flaked with a fork

1 red capsicum, 1 carrot & 1 cucumber, all julienned

1/4 red cabbage, thinly sliced

handful of bean shoots

handful of snow pea sprouts

1/2 bunch coriander

1/2 cup spicy peanuts

1 teaspoon chilli powder

Dressing:

3 tablespoons Lime juice

1 Tablespoon tamari

1 Tablespoon fish sauce

1 small red chilli, finely sliced

1 tablespoon grated palm sugar

Method:

1. In a dry frypan heat the peanuts with the chilli powder until coated. Set aside.

2. Place all ingredients into a bowl except the peanuts and toss with the dressing.

3. Place into a serving bowl and garnish with some extra coriander and spiced peanuts.

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Posted in Recipes, Seafood

 
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