Urban Cook: Cooking and Eating for a Sustainable Future
While Mark Jensen travelled Australia promoting his cookbook The Urban Cook: Cooking and Eating for a Sustainable Future some of us were at home putting it to the test.
I was originally drawn to the book by the recipe for leatherjacket oven-roasted with lemongrass and garlic, which subsequently featured in The Food Sage’s Sustainable Seafood Challenge.
Now I’ve cooked from all sections: vegetables; seafood; poultry; pork & lamb; beef & veal – except desserts, and give Urban Cook a sustained thumbs up. Continue reading
Hervey Bay scallop & pearl tapioca (photograph courtesy of Annabelle White)
If you are new in town and are slow to find your dining legs, the best restaurant recommendation you can probably get is from a local chef, restaurateur, or a food-mad front-of-house staff. So it was on a recent jaunt to Melbourne. We were snacking in the elegantly contemporary French restaurant Comme, and asked the restaurant manager’s advice about where to head next. He diligently directed us to Coda. Continue reading
Fresh whole squid (iStockphoto)
If you’re anything like me your preparation of squid has not far surpassed the ubiquitous salt and pepper, deep-fried variety, or marinated, char-grilled curls served with a wedge of lemon. While squid lends itself to long, slow cooking on a low heat i’d had not ventured beyond the ‘cook it quick, eat it quicker’ mentality that deep frying or barbecuing demands. Continue reading
Berowra Waters Inn (Anson Smart)
There is something a little whimsical about standing on the bank of a river, waiting to be ferried with the love of your life to a waterside restaurant for lunch. So it was one recent Saturday. The clock had just ticked into afternoon, the autumnal sun was shining, and Berowra Waters Inn – on the stunning Hawkesbury River – was beckoning us from somewhere upstream. Continue reading