Zucchini Flower Fritters

With some fresh zucchini flowers picked up at the Norton St Italian Festival, we cooked these up to have with some Campari and soda's. A simple batter with flour, water, seasoning and parmesen cheese, they were crunchy and moorish. We even threw some olives in the leftover batter too which were just as good!

Thai style egg rolls with chicken

With the days getting longer and grazing season upon us we sat on the porch watching the sun go down with These were absolutely delicious creations Hannah made recently.

Stay tuned for the process, but I just had to get these up here! With the salty soy kick from the chicken and the fresh coriander, these are the ultimate summer beer food!

The next dish was even better!

Chicken on Lemongrass Skewers

This was the second instalment of a night of great summer thai dishes! This followed on perfectly from the egg rolls and were absolutely delicious.

The way the minced chicken became infused with the lemon grass skewer was delicious!!

These would be great on the barbie too. We're thinking of trying a version with minced prawn.

Stay tuned for the recipe!

Ginger Roasted Rainbow Trout with Fennel and Peppers.

My favourite fish to cook at the moment is whole rainbow trout. This time around I marinated it with heaps of grated ginger, soy, honey and sesame oil. I heated a roasting dish over the stove and seared the fish and removed it. In the juices, I tossed around the sliced fennel and peppers and placed the fish on top to roast away in a moderate oven for about half an hour.

At the last minute we threw sliced cucumber on top and all of sudden if felt like a great japanese dish. The fennel went so well with the asian flavours which I hadn't tried before. The sauce was very light and fresh with a good kick of ginger that went beautifully with the rich trout.