Top 10 Seafood Celluloid Moments

A toast to seafood’s role in the movies. Movies have a universal appeal, as does seafood. And, when the two come together we get some of the most memorable foodie moments in popular culture. Whether seafood makes a friendly appearance as a scrumptious dish on dinner tables in the movies or plays a pivotal role in the movies’ narratives, it makes an emotional connect with us and motivates us to try recreating some of those yummy seafood dishes in our own kitchens. In this post, we’ll look at some such…

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Prawns & Panna Cotta

This was my attempt at making Brent Owens‘, as it turns out, incredibly delicious Thai Red Prawns with Coconut Lemongrass Panna Cotta. Only difference was I played with quantities a little since I was only cooking for 2 whereas the original recipe is set for 4 serves. Thanks Brent & MasterChef Australia! I have been attempting recipes for the longest time but have only recently worked out a little prep process. Get all the ingredients out first, then measure them all out and have them ready to go as you…

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Cracking the Code‒ Your Guide to Cooking Lobster

“Bon Appetit!” Julie in Julie and Julia readies to poach her first lobster, in a bid to cook the legendary Julia Child’s Lobster Thermidor. You don’t really need to read a guide for cooking lobster; you can easily watch the legendary Julia Child handle, cook and serve these live crustaceans ranging from a small chicken-sized kid to a 20-pound “Bertha Behemoth” on her classic The French Chef. The charmingly high-pitched Julia picks up a rustling creature with a firm, steady hand, the same way most of us would lift an…

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Fish & Chips Done 3 Ways – Part 2

And we’re back with the other 2 Chippy shop fare fried fish and chip dishes – we already did Jamie Oliver’s Fish and Chips with an Olive Tartar Sauce and we’re concluding this mini series with Kolkata Bhetki and Chips with Homemade Kasundi and an Asian-inspired Halibut and Chips with Peanut Sambal. Kolkata Bhetki and Chips with Homemade Kasundi This one was adapted from Kolkata Kuisine, and is as Kolkata and maach as they come. The bouquet of smells that come together when the crumbed fish hits shimmering oil brings back…

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Fish & Chips Done 3 Ways – Part 1

Honest disclaimer: I can’t deep-fry food. I’ve probably tried it once or twice in all my years of cooking, but am fundamentally against immersing food in a pool of oil to cook it. Which is not to say I don’t enjoy stuffing face with deep-fried pakoras, samosas and kachoris, fries and chips, fritters and croquettes, meats and seafood etc. Especially that last one. From popcorn shrimp and crunchy calamari to maach bhaja and fish and chips; when great fish meets hot oil and other ingredients, it’s a deliciously magical ride.…

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