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I cant do that congealed pigs blood they serve in Asian places. I do like black pudding & enjoy the variations from cuisine to cuisine.  This had a great texture ,crisp on the outside , very cake like inside. I think its old school Spanish thats been tweaked a bit. 

I think its baked in a loaf tin maybe in a water bath, then cooled cut ,seared for service. Salsa verde & this high end plain yoghurt gave it a great balance on the plate. It had garlic,cumin,paprika not sure about the rest . Nuggets of cheek & jowl meat mixed into the blood. No binders that I...

Blood products have hung on here in ethnic kitchens & are now getting a bump in the mainstream. No one in my house except me will eat anything blood related.I just thought this was clever cookery,it was very tasty.

Sydney is the biggest city we have & getting bigger by the day. Apartment living is putting a lot of people into a smaller space. The urban planning debate rages on .This particular spot was only released to the developers by the state government on condition that in the eating & shopping...

I ordered this in a very groovy place here in Sydney called Bodega 1904 we just opened in a new residential precinct 10 minutes away. It was a racetrack & light industrial that was converted to a whole new suburb. The old tram sheds ( think light rail cars) was kept intact  outside but gutted to...

What we call Spanish are highly prized from warmer waters. They smoke beautifully but too pricey just now. The little guys get pulped for  feed at  fish farms. I get it but I just have an uneasy feeling about feeding native fish to non native Atlantic salmon in pens that then sell for plenty...

That was pretty good .Luch for one after Linda boycotted the wild greens.

I just gone out & picked a bunch of young dandelion greens. Linda,daughter of Croatian migrants won't play ball. I will make a salad with a fairly sharp dressing,best tomatoes I can find. I grabbed a few very young wild fennel fronds as well. Foragers lunch .

I run up to the light rail corridor & pick some dandelion greens to go in the salad.

Turned out really well .I let them cool in the smoker with the AMZPS still going but the MES turned off. The heads fell off a few so I now they are done. They will be for salads ,or on toast with pickles or maybe even with black eyed peas in my take on a West African classic. They are a big...

What we call Spanish Mack can be 5 feet long. Great fish,very popular as a cutlet. Great on the grill just starting to come into season. Milder taste . These little guys take smoke well. I eat them with pickles or in a salad with the best tomatoes I can find,radish,bitter leaves, sharp...

Quick drain over the sink.

Quick w/e smoke. Brine is my standard,black beer ,brown sugar,salt,oranges ,bay leaf,black pepper. Brined for 4 hours ,dried over night in the fridge.  Into the smoker with a mix of apple & hickory. Change of season here so the fishing changes with it.  The big mackerel are only just coming...

I love it.I also think the black berry relish is really clever.

They look great. Always thought they were a very flavour packed cut of meat.

Craft beer abounds down under but output so small it won't ever get to the USA. Young Henry's because its brewed 10 minutes from my house & on tap at the BBQ joint Bovine & Swine. Recently discovered Hitachino Nest from Japan ,range of beers cost to much but I cant take beer  or $ to heaven or...

turned out really nice.Very tender & moist. I put the pecorino in it because that was what I saw this butcher of Italian descent do on TV & I had it on hand. It was a nice touch. The way he skewered the boned leg was also really clever ,made for a compact easy to string piece of meat. I think it...

Looks spot on the $ for me but a bit under for the boys ,finishing in the oven.

I love the regionality of this dish. I can see it is a relative of paella but it's own deal .

I sharpened up my boning knife & deboned a fair size leg ,just under 3kg.Big 2 stores still discounting so its $10kg . I saw a butcher on a TV  show use skewers to get the leg tightly rolled so I followed suit. I cut slits in the meat & inserted a slice of garlic,young rosemary,& a bit...