There was nothing but a dozen prawns, some celery, and cream in the fridge and it needed to feed two – so time to figure out how to make it so we could feast on something ridiculously delicious and filling. Doing a normal fry up just wasn’t gunna cut it as that would normally just be an entrée, considered an Asian-style soup but lacked some key ingredients, so with some soul searching and wine-induced inspiration we decided to make a chowder. Chowder is basically just a thicker creamy soup, traditionally people use starchy junk to thicken it up, but we avoid unnecessary processed...

I’m not a coffee drinker, but I still want to get something warm down my gullet on these chilly mornings that will give me a good start to the day, so forget Bulletproof Coffee – broth is where it’s at, baby. Discussion in the forums. There’s a whole host of reasons why broth is awesome nutritionally, I can’t be arsed going over them right now though, but this page has a bunch of decent info. About 3kg of marrow and soup bones. Chuck ‘em in a roasting pan with some onion and garlic. After an hour or so in the oven at about 200°C/400°F they are good to...

Discussion in the forums. Dropped into Star of Greece on the way home for brekky/lunch, started the day with a glass of Pol Roger… The oysters naturale with caviar and chives and stuff. Maybe I need more silverware to tackle this…? Salt and Szechuan Pepper Squid. Scallops and stuff – they’re actually quite larger than they look in the pic. Tuna sashimi with wasabi caviar and other stuff. Smoked eel in some kind of bacon broth I think. Didn’t really take any shots of the view, it’s fairly damn good – depending on where you get seated though. Only took...

Discussion in the forums. If anyone cares maybe I’ll put up a proper recipe, for now, here’s a drunk guy making meatballs: Oh, and for those interested, the “transcript”: 0:00 – Fade from black 0:05 – Chop half an onion 0:30 – 3 tbsp of ghee in frying pan 0:45 – Add onion to pan 1:00 – Smash and chop 4 cloves of garlic 1:30 – Add garlic to pan 1:50 – Peel and chop chorizo 2:40 – 500g of beef mince in a bowl 2:50 – Chop some chives and parsley 3:05 – Chuck chorizo, chives, and parsley into mixture 3:15 – Crack...

The girl got me a Valentine’s Day gift, all she mentioned is she got it from Tony The Meat Man of Adelaide at My Butcher – what’s in the boooox…? That is not a heart-shaped box – kinda. D’awwww. Our hands on my heart… But, now we’re hungry – let’s get cooking! Ingredients Medium size beef heart (1kg/2lb) 1/4 cup gluten free flour Salt and pepper 2 carrots, quartered 2 celery sticks, sliced 1 parsnip, cubed 1 onion, diced 2 garlic cloves, crushed 3 tablespoons of butter 1 tablespoon of duck fat 2 bay leaves 1 teaspoon of rosemary,...

This is a relatively simple and almost infallible method for consistently cooking a perfect steak and sauce, all in a single pan and with limited effort. Prep/cook time: 2-3 glasses of wine Total hands-on time: 10 mins This recipe and method is a slight butchering of Sexy Time Steak by Tim Ferriss, from his new book The Four Hour Chef. As a hyper-learning fan from way back (I have more books on accelerated learning from my teenage years than Playboy mags) and an avid cook, this book really calls to me. It’s not a book about just becoming a great cook – within it is a clandestine...