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Dished April 2011 Reader Offer – $50 off wine at Cellarmasters »
Hi Dished Reader, We are delighted to bring you a special offer from CellarMasters wines. $50 off your first purchase at Cellarmasters. Click on the banner below to purchase. Enjoy!
Portarlington mussels in as our best produce place »
WHERE else but Bellarine Peninsula’s Portarlington can you find an abundance of fresh mussels and array of other local produce. On January 9, 2010, the town will showcase its exceptional display of local produce at the Portarlington Mussel Festival. It may not have happened however if mussel farmers didn’t find a solution to the hundreds [...]
Manta Oyster & Seafood Festival »
If you’re in Sydney on 17th and 18th October (1pm till sunset) then head to the spectacular harbour lapping at the edge of a sundrenched deck; a plate of hand-picked oysters, freshly shucked before your eyes; and the gentle swoosh of a crisp Mountadam Eden Valley Pinot Gris to complement the seafood flavours. Could there [...]
Seafood Paella »
Paella is Spanish for ‘pan’, and is named as such after the large shallow round pan created specifically for cooking this dish. Chefs in Western and European countries have adapted the meal to suit their local tastes although most reinventions still feature the base ingredients of paella: saffron, olive oil and meat or seafood.
Cataplana of Seafood »
A cataplana is a Portuguese seafood dish. It is traditionally made of copper and shaped like two clamshells. A good substitute for a cataplana is a deep frying pan or saucepan with a tight-fitting lid. This helps to capture the aromas of the seafood.
Portuguese Seafood Rice (Arroz de Marisco) »
This soup/stew style dish is incredibly popular in Portugal. Choose your favourite kind of seafood to tailor it exactly to your liking.
Gravlax »
Gravlax is salt-cured salmon that is a popular Scandinavian dish. This recipe uses vodka for a more traditional taste. Serve gravlax with thin slices of rye bread and a mixed leaf salad.
Pad Thai »
It is said that good pad Thai is full-bodied and light, rather than heavy and oily. The trick to creating perfect pad Thai is to watch the noodles and be careful not to overcook them. The noodles should be somewhat flexible and solid, but not soft and fully expanded.
Quick Prawn Laksa »
Prawn laksa is a delicious Asian-style broth with noodles and fresh seafood. You can use either hokkien or dried rice noodles if fresh rice noodles are unavailable.
Tom Yum Goong »
Tom Yum Goong is a hot and sour prawn soup with prawns and lemongrass that originated in Thailand. It is probably the most popular soup in all of Thai cuisine and makes a fantastic appetiser.