Tattoo On Food: Links

Taste of Asia Blog
This is our Blog for the Warrnambool Standard

Import Food
This is a great website selling various Thai ingredients. Although what I find is most useful are the free videos with demonstrations of Thai streetfood.

Temple of Thai
Navigate to the recipe section for an awesome selection of Thai basics and Recipes

Tattoo@Home - Dishes I have cooked at home

Pineapple Sushi with Wasabi Ice Cream (Thanks Pierre Barrieliere)
Pickled Sardine Fillet with Tempura Asparagus, Radishes and Tempura Sauce
Yoghurt, Lemon and Rosemary Braised BBQ Lamb CHops, Tomato & Cucumber Salsa
Salsa Verde Marinated Flake, Parsnip Semolina, Roast Artichoke, Tiger Prawns and Truffle Oil
Cottechino, Lentils du Puy, Black Cabage and Veal Jus
Grilled Veal Rib Eye on Potato Puree with Black Cabbage, Bone Marrow and BBQ Jus
Rolled Noodles with Egg Sauce
Roman Gnocchi with Goat Ragout
Goat & Silverbeet Dolmades
Weber Rooasted Red Capsicums
Braised Goat with Artichokes & Broad Beans on White Polenta
Hong Kong Five Spiced Chicken
Hong Kong BBQ Pork
Malaysian Beef Curry with Roti Canai
Hainin Chicken Rice
Pan seared flathead tails, warm salad of poached white and green asparagus, slow roast tomatos in a white wine and truffle vinaigrette, lemon aioli
Honey Marinated Otway Free Range Pork with bacon and onion potatos, Apostle Whey blue salad
Pickled mackeral fillets
Roast pumpkin and scallop risotto
Wood fired grilled veal rib eye, fire roasted shallots, silverbeet tossed through roasted garlic puree
Lamb and date tagine
Roast pheasant breast, foie gras and polenta with braised pheasant pie
Pork meatballs with almonds, smoked paprika and garlic, tomato sugo, rice and salad
Rabbit braised with beef kidneys, soft polenta & chillied silverbeet
Alsace cabbage ball filled with Tasmania Scallops, duck fat cabbage & bacon, silver dory mousse, saffron and tomato water
Seared John Dory fillets with potati puree, ratatouille, saffron and tomato beurre blanc
Rare roast venison rump loin, allspice braised cabbage, broken tapenade and apple
Grilled T-bone, parsnip puree, slow braised vegetables, shallots and keiserfleisch
Tagaliatelle with duck confit, black olives & portabello mushrooms
Slow BBQ whole scotch fillet, homemade BBQ sauce, cauliflower puree, watercress garden salad
Seared lamb sirloin, warm hommus, navarin of baby veg, rosemary flower jus
Spiced pumpkin, roasted onion, asparagus and cherry tomato salad
Chicken, peas and haricot bean lasagna
Pate de campagne
Duck confit
Parmasen, tarragon and mesculin salad
Roast half duckling, parsnip pure, marsala and rosemary glazed shallots, blanched spring onions and duck jus
Chicken & almond bisteeya
Terrine of wild venison
Wild venison shanks cooked sous vide @ 70 for 20 hours with Port, vanilla and star anise
Ox cheek & tarragon bolognaise ragout
Grilled eggplant with cinnamon, cumin, honey and basil
Curried vegetable filos with greek yoghurt
Miso soup with shittake mushrooms and tofu
Braised beef shin bordelaise, bone marrow, mash, beans and baby carrots
Corned beef with wombok & pepper, five spice beetroot, mash potato and mustard seed sauce
Pork vindaloo
Mondos Lamb Madras
Osso bucco provincal, saffron rice pilaf, glazed beans and carrots
Bruschetta with crispy skin Hopkins river bream, aioli and roquette
Grilled lamb cutlets, baby leeks, zuchini, fresh basil, boiled potatos, beurre fin
Brioche
Pork rillettes
Rice paper rolls with Souther Ocean Lobster, pickled ginger and shitake mushroom, bisque dipping sauce
Chargrilled crayfish, fresh pasta, smoked roast tomatoes and tarragon
Persian lamb stew
Cous cous aux trois viande
Freshly shucked Port Phillip Bay scallops, paparadelle, fresh peas and scallop broth
Mondo's gypsy stew
Bolognaise ragout
Butterfly pasta with tuna, capers, brocoli and chilli
Steamed mussels with green chilli and bacon
Salmis of wild duck
Wild blue teal salmis with rare grilled breast
Peri Peri chicken, romesco salsa, rice pilaf, iceburg salad and aioli
Roasted goose with pomme dauphine and sweet cherry sauce
La Cassoulet
Smoked paprika pickled octopus
Lasagna of veal, eggplant and pecorino
Beef shin ragout with papparadelle
Mint cured salmon with dukka, cantelope and creme fraiche
Ox tounge, potato, eggplant and silverbeet terrine
Blanquette of goat
Blanquette of veal a la charceuterie, rice and glazed shallots
Grilled pork cutlet with Waldorf salad
La Bouride
Bruschetta of tuna, rattouille and capers
Grilled salmon with citrus trio vinaigrette
Minestrone
Veal, pork and eggplant ragout
Poached snapper, potato gnochi, lettuce and bacon soup
Potato, almond and rosemary soup with ras el hanout croutons
Braised whole beef shin with roasted potatoes and sauted zuchini
Chicken, chorizo, grreen olive & mussel paella

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