Vietnamese Red Cabbage Salad
Introduction: I recall being sat in the middle of steamy kitchen in a small town in Thailand; the two women speaking melodically in their native tongue. There was giggling, laughter
Citrus-Cured Salmon, Squid Ink Fettucine and a Lime and Dill Crème Fraiche
This is one of my early signature dishes; citrus cured salmon, bok choi and dill on squid ink fettuccine with a lime and dill crème fraiche. It’s one that started
Citrus Cured Salmon – Improved (and Updated)
https://youtu.be/K9VyYcIT6kg This is an update to one of the first posts I put on Duck and Roses. The recipe has improved and is now supported by a video of the
Citrus Fresh Barramundi Tartare
Introduction: Originally the term tartare described dishes that were covered in breadcrumbs, grilled and then served with a rich and seasoned sauce. More recently tartare has lended itself to describe
