Ingredient (TX): Seafood & Kai Moana
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Market Ceviche
This is a Melbourne market ceviche: unfussy, fresh, and led entirely by what looks best on the day. The fish should smell of the sea, not of fish; the limes should feel heavy in the hand; the herbs should still have a little dirt on their roots. Make it close to serving, eat it slowly,…
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New England Fish Chowder
A simple, hearty New England fish chowder—bacon, potatoes, milk and lemon—made from “whatever fish is cheapest” and good stock. It’s the kind of soup that eats like a meal, and tastes like the kitchens we lived in.
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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.
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Nikau Kedgeree
A smoky, gently spiced kedgeree inspired by Nikau’s café classic — comforting, nourishing and perfect for a lazy weekend brunch.
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Julia Child’s Bouillabaisse
Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc. as part of the JC100 Celebration.