Finely Chopped Tuna on Rice

I've been on a slight health kick lately, probably subconsciously linked to new years resolutions! But also, the summery weather has just been calling out to me for fresh produce and evening jogs through Hawthorn. So despite the posting of sweets and other goodies, my diet has been largely composed of veges and unprocessed foods. Like this!

Before cooking this dish i had been going weeks with a craving for tuna sashimi. But how does one make an entire meal out of raw fish? An appetizer alone was not going to satisfy me, and when i tried to get a table at Kenzan@GPO there was no seats available!

Fear not, i found this fantastic recipe from Neil Perry on the Cuisine website. This i believe is the first Neil Perry recipe i've ever cooked (well, adapted), and i am happy to say that i'm not in the least disappointed. This meal was so fresh and zingy, and really luxurious but healthy at the same time. Highly recommended to anyone who likes sashimi and a bit of spice!

Chicken, Tofu & Shiitake Mushrooms with Ginger Sauce, garnished with water chestnut and macadamia

I've always been a fan of dishes like Hainanese chicken which contain the most simple, mild flavours but allow the devourer to tweak to their tastes with a variety of garnishes.

I've also been a fan of dishes which focus on creating a variety of textures and flavours.

And in this dish, i am attempting to accomplish both! This dish is all about subtle ingredients, from the whisper of ginger in the mild sauce, to the hint of garlicky heat in the stems. The chicken is mild and succulent and the mushrooms provide a hint of earthiness. But when you add the chilli sauce, or soy, it brings the flavours to an even higher level.

This dish is not so much about cooking expertise as combining lots of ingredients i love into one dish

Although i'm not normally an advocate of heating things in cling film due to possible chemical leeching, the method did work as the chicken was both succulent and flavorful. 

Beef Stir Fry with Shiitake & Oyster Mushrooms

You often hear of this obscure term, the 'breath of the wok'. Many of us know what it refers to, that smokey, almost indefinable flavour imparted into food cooked well in a wok. I had thought that it necessitated good wok seasoning, and extremely strong wok burners like those in noodle shops. But i am happy to say that with this recipe, i succeeded in imparted the breath of the wok into a dish!

Simple oyster sauce is one of my favorite types of stir fry. The delicious mushrooms soak up the rich sauce and the slightly singed greens are still crisp and fresh, but not raw as is the mistake of some wok newbies. Here i am acting like an expert when this recipe was ripped from the Masterchef website!

Potage Parmentier with Truffle Oil

For the second installment of my weekly soup recipe, i stuck to basics: after a long weekend spent packing, moving, and socializing, i didn't leave too much time to go reinventing the wheel for my week of lunches. As such, i have gone with a nice, wholesome potage parmentier: better known as leek and potato soup.The creamy thickness of the pureed potatoes assists the rich sauteed leeks to cling to your ribs and the hint of cream leaves you feeling warm and fuzzy inside. The starch in this soup makes it ideal without bread.