Author: Matthew Sullivan
-
Mushroom and Miso Soup
A quiet, savoury soup built on mushrooms and light miso. Simple to make, gently warming, and deeply comforting — this is the kind of everyday dish that rewards patience rather than fuss.
-
Baltimore Seafood Seasoning
A fragrant, savoury spice blend inspired by the seafood kitchens of Baltimore. Traditionally used on crabs, shrimp, and lobster, this seasoning is equally at home on roast potatoes, chips, popcorn, eggs, and grilled meats. Make a small jar and keep it close—it’s one of those mixtures that quietly improves almost everything it touches.
-
Rosemary’s Chicken Stock
Chicken stock is built on two simple ideas: slow simmering and contact. Using lots of small pieces—like chicken wings—gives the water more surface area to work with, while a gentle simmer allows collagen to melt into the stock. The result is a rich, savoury liquid with real body, made quietly and without fuss.
-
Mushroom stock
Mushroom stock is my favourite quiet kitchen habit: mushroom stems and a few pieces of kombu gently simmered for twenty minutes, then bottled and kept in the fridge. It’s not a bold broth—just an easy way to add a splash of umami to soups, grains, sauces, and anything that needs a little extra depth.
-
Vegetable Tian with Caramelised Onions
A warmly spiced vegetable tian layered with caramelised onion, roasted eggplant, zucchini and tomato. Served hot, it’s a deeply savoury dish that lets simple vegetables shine.
-
Chicken, Chorizo & Prawn Jambalaya
A hearty one-pot jambalaya packed with smoky chorizo, tender chicken and juicy prawns, delivering big comforting flavour with minimal effort.
-
Corn Bread
Golden, tender and lightly sweet, this cornbread is perfect alongside stews, soups, and barbecues.
-
Nikau Kedgeree
A smoky, gently spiced kedgeree inspired by Nikau’s café classic — comforting, nourishing and perfect for a lazy weekend brunch.