Destination Food

Whet your appetite…random food guff

“I Love Basil’s Brush”

“I Love Basil’s Brush”

Basil's Brush from Destination Food on Vimeo.   This is the statement which greets you upon the living room shelf at Basil’s. Spelt out by careful placement of vintage toy blocks, quirky touches like this can be found throughout this personality plus holiday home. Fit for the pages of a Real Living Magazine, the restored colonial farmhouse is majestically perched upon the lush slopes of an old dairy farm in Possum Creek in the Byron hinterland, just minutes ...

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Tea infused Pot de Creme, salted persimmon, shortbread

Tea infused Pot de Creme, salted persimmon, shortbread

This was a recipe I walked away from after eating, quietly enthused about. It came together really well. I class the 'Pot de Creme' as a failsafe dessert, along with panna cotta, chocolate mousse and the multiple fruit based desserts I have in my arsenal. The Pot de Creme is really just a creme brûlée sans brûlée, not burnt just a set custard. Many recipes are a base for creation, nail the pot de creme ...

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Green beef cheek curry, Thai flavours, eggplant, winged beans

Green beef cheek curry, Thai flavours, eggplant, winged beans

Never cooked with winged beans, found some forgotten varieties of eggplant...and it was heading into winter when this was made. Allow yourself some time when cooking beef cheeks. Essentially here is a green Thai curry of beef. First thing I did was make a nice green thai curry sauce. Slowly cook some sliced onions with kaffir lime leaves and lemon grass. Then toast a good spoonful of green curry paste until fragrant, now add some coconut ...

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Crudo of albacore tuna, blood orange, red mizuna, sorrel, chilli, radish

Crudo of albacore tuna, blood orange, red mizuna, sorrel, chilli, radish

The New Brighton Markets at Ocean Shores (NSW) offered some awesome leaves...as well as what you see here, red mizuna, red veined sorrel I also came across dandelion, green sorrel, major herbage and some super charged kale. The albacore tuna came from the ocean of Byron Bay just a few hours before it was prepared and consumed....so good. Oh yeah the blood navel oranges came from the markets too. Slice the tuna as you like. Wash ...

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‘kinda’ Panzanella – wood fired chorizo, chilli, tomato, anchovy, bread

'kinda' Panzanella - wood fired chorizo, chilli, tomato, anchovy, bread

Is it or isn't it a panzanella salad...call it what you will, it is a cracking little number ready to share with friends. A wood fired pizza oven makes it just that little better, and maybe not worth doing if you don't have one, your call. First of all grab some large red and green chillies, toss in oil and salt then into a pan, then into the wood fired oven. If you're lucky they'll pop ...

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Woodfired Cloudy Bay Clams, chilli, garlic, lemon

Woodfired Cloudy Bay Clams, chilli, garlic, lemon

For this recipe you'll need a wood fired oven....though it can still be done on the hobs with a hot pan and lid. Place pan in the wood fired oven to get nice and hot. Add a slug of olive oil, then add the clams and a splash of white wine if there's any around. Place pan into the oven and close the door. While the clams get all hot and smoky, mix however much ...

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Eat Local – tomatoes, roasted macadamia dressing, young shoots and leaves

Eat Local - tomatoes, roasted macadamia dressing, young shoots and leaves

Celebrating Eat Local Week at the Scenic Rim 28th June - 6th July. Here is a dead easy little salad using Fassifern tomatoes, Greenlee Farm Macadamia nuts and Scenic Rim extra virgin olive oil Roughly chop some macadamias and then dry roast in a pan, place the your hot nuts into a small bowl of olive oil, let this oil cool for 30 or so minutes. Cut the tomatoes any which way you like, ensure they are ...

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Beef, mushrooms, leaves

Beef, mushrooms, leaves

  Raw beef, mix with shallot, a touch of truffle oil and sea salt. Make some mushroom ketchup by reducing a large amount of mushrooms with some water and bay. Puree after an hour or so, then blend and pass, then reduce some more. Cook an egg in the shell for 7 mins, cool, peel and then seperate the yolk from white. Assemble with some textural croutons, fresh garden leaves, gossamer thin mushrooms and horseradish oil ...

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Carpaccio of pear w pecorino, hazelnuts and truffled honey

Carpaccio of pear w pecorino, hazelnuts and truffled honey

An amazing collection of flavours and textures. When serving this dish, let the cheese come to room temperature before garnishing with the other ingredients, this will allow the full flavour of the pecorino to shine through Ingredients Pear Pecorino cheese Hazelnuts Truffled honey Small basil leaves Thinly slice the pecorino and arrange on a serving plate. Leave at room temperature and prepare the other ingredients. Toast the hazelnuts in a moderate oven and then rub between a tea towel to remove ...

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Polpette, truffle, sugo pomodoro fresco, tallegio cheese

Polpette, truffle, sugo pomodoro fresco, tallegio cheese

I love a good meatball…these guys are bursting with flavour and character. The truffle sits so well with anything associated with the pig. Back in the day, it is well known truffles were smelt out by the ‘truffle pig’ the scent of the truffle would attract the male pigs and they would sniff out a winner, and then to the truffle farmer’s dismay gobble them up. Nowadays dogs assume the truffle hunting duties, quite a ...

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Truffled Sugo Di Pomodoro Fresco

Truffled Sugo Di Pomodoro Fresco

Truffled Sugo Di Pomodoro Fresco(Fresh tomato sauce flavoured with truffle) Recipe will yield approx. 750 ml sauce/this will be ample for 4 if using in pasta recipes 1 kg fresh ripe roma tomatoes, or if you find them…San Manzano tomatoes 80 ml olive oil 5 cloves of garlic, crushed, skins removed 1 small onion, finely chopped 12 large leaves Genovese basil, sweet large leafed basil, common variety Sea salt and white pepper to taste 80 grams Tomato Sauce with Summer Truffle Remove ...

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All Italian release from Topper’s Mountain

All Italian release from Topper’s Mountain

It’s an all Italian release from New England’s Topper’s Mountain Wines, with the launch of their new 2010 Topper’s Mountain Nebbiolo ($38) and 2010 Topper’s Mountain Barbera ($32). The Topper’s Mountain vineyard, located some 900 metres above sea level on the spine of the Great Dividing Range near Armidale in northern NSW, is home to a range of alternative grape varieties. Both these Italian varieties are relatively new to Australia, with Barbera introduced in the ...

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Veloute of potato and cauliflower, Yarra Valley first harvest Caviar, chives

Veloute of potato and cauliflower, Yarra Valley first harvest Caviar, chives

Pureed soups are easy, just be sure to gather a group of ingredients that sing well together. Here in this recipe we have the earth and the sea meeting in a glorious crossroad of deliciousness. The special ingredient is of course the Yarra Valley Salmon first harvest Caviar, a rare little commodity, it comes in 40 grams tins, look out for it, it deserves respect and adoration. All the w's will bring you to their ...

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Cloudy Bay Clams, black pepper, lemon, coriander, broth

Cloudy Bay Clams, black pepper, lemon, coriander, broth

Get your slurpin gear on peeps!! Cloudy Bay Clams (hit their website here) whack out some major products, here I'll be using the Diamond Shell variety in an amazing collection of flavours, sweet, sour, spice BOOM!! These little rippers come in a 1kg packet so this recipe will have to be done in 2 batches...unless you have a wok burner and a big wok. So, take 1kg of clams, 1 sliced green chilli (2 or ...

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Dutch creams, mojama, bitter leaves

Dutch creams, mojama, bitter leaves

My first look at some Aussie Mojama! Super product, with many uses in the modern kitchen. Here I use it as a seasoning/ingredient for a very simple potato salad. It can be served as a salad on its own or as a base for further proteins. Just find some good spuds, dutch creams are my fave.

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Salmon belly crudo, its caviar, black radish, leaves from my garden

Salmon belly crudo, its caviar, black radish, leaves from my garden

Raw food rocks, here it is in all its simplicity. One thing though....must use quality fresh ingredients. Salmon belly works well, well rich. The team at Yarra Valley Caviar make a super product...First Harvest Caviar and its my choice for this recipe. Dice some salmon belly, arrange on your plate. Dress the salmon with a little lemon infused olive oil and sea salt...smoked sea salt if you have some works a treat. Dot the salmon ...

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Glacier 51 Toothfish, dashi, black radish, mizuna, pork skin

Glacier 51 Toothfish, dashi, black radish, mizuna, pork skin

Here is a fish for all to try at least once in their lives. Glacier 51 Toothfish is proving to be a quite popular fish on the menus of many top restaurants at present. I love the quality and versatility its brings and find Japanese flavours work really well with it. Portion toothfish into 100 gram pieces. When you taste this fish you will find it is quite rich, due to its fat content that ...

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Grapefruit Margarita

Grapefruit Margarita

The Barkeep Files Cocktails you ought know how to make 10.0 - Grapefruit Margarita (easy peasy) Nothing much too hard about this one...most all cocktails I make are really simple, balances the food I prepare I suspect. Capi Fruit Soda gives this Margarita its glory here. Capi make some groovy premium mixers, mineral waters and the like visit more here capi.com.au The range of fruit sodas Capi make would allow many different arrangements of margaritas...also check the ...

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Moscow Mule

Moscow Mule

The Barkeep Files Cocktails you ought know how to make 7.0 The Moscow Mule Being from Bundaberg this was a little hard to make/drink/post seeing I'm banging on about the quality of Capi Ginger beer as the additive to a little vodka and lime [ I spent alot of my days just down the road from where some other ginger beer is brewed...not that that means much to my daughter...she loves what Capi is making more than ...

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Gin and Tonic Destination Food Stylie….

Gin and Tonic Destination Food Stylie....

The Barkeep Files Cocktails you ought know how to make 5.0 Gin and Tonic "it's like drinking gin w nothing else in" A twist on the well known and well drunk G and T. Hendricks rocked with my nasturtium leaves, by geez it did!! Who'd have thought of that...well I did that's who..? This little guy was made special by the Capi Tonic H2O mixer. Check some more on Capi here capi.com.au they float the boats ...

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Quince, yoghurt, meringue, basil

Quince, yoghurt, meringue, basil

A fruit based dessert booming w blockrockinbeats....this one's a cracker. Awesome arrangement of flavours and colours. Try it while you can, Aussie quinces are around...and fresh as if you can still see the fuzz. First thing you ought to do is work out how to cook a quince, see here... Cooking Quince Once cooked, cool and find some quality Greek yoghurt, store bought or home made meringues and if you're lucky enough to have some basil ...

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Tomato Salad

Tomato Salad

Real tomatoes, yes real ( I want to say heirloom, apprehensive though, it is an overused word....maybe Grandad's tomatoes will be a better description) anyway you must use them for this...or vine ripened, any others are inferior. There are umpteen recipes for tomatoes salads all over the world wide web, this is mine I always rip out when some old skool tomatoes are sitting on the window sill...it has of course close ties with the ...

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Black Coffee Lyrics

Black Coffee Lyrics

Recently we hit Black Coffee Lyrics for a bite, a few beverages and whatever else came our way. We merrily sat with the degustation menu that offered a selection from the bill of fare. SPACE Tucked away in a Surfers arcade the design of BCL is retro, rustic and very urban cool. The exposed brickwork, striking artwork, light bulb light features, vintage books, signature messages from days gone by and large shared table settings combine for ...

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Spaghetti w chanterelles, peas and cream

Spaghetti w chanterelles, peas and cream

A recipe that works real good with fresh mushrooms too. I had some dried chanterelles in my larder I was sick at looking at…dry porcini would sit too. Very tasty pasta this one. What you’ll need Serves 2 200 grams of your fave dry spaghetti or any other pasta 2 tablespoons dry chanterelles (girolles) 1 dry chilli, chopped 1 tbsp finely diced onion Olive oil Pinch or 2 of fresh tarragon ½ cup frozen peas ¼ cup white wine (soaking juices from the mushrooms) 150 ml ...

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Borlotti Beans

Borlotti Beans

If you can find these beauties fresh, well you are on a good wicket aren’t you. Buying or picking them fresh you’ll see them in the pod all speckled beige and pink like, with the beans of a similar colour. Raw they are a buttery and creamy treat, well good and when cooked they do (don’t be disappointed) loose their striking colours and go a dull reddish grey. Ensure the beans you eat are fresh, ...

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Risotto Bianco with Balsamic braised mushrooms

Risotto Bianco with Balsamic braised mushrooms

Recipe created and styled by Destination Food for Food Importer and distributor Todd Butland of Fine Life Food Company. Over a five-year period Todd lived and worked in Sicily, Rome, Florence, Milano, Ravenna and Bologna, experiencing typical dishes from each region. Todd believes a ‘fine life’ is one that is found within the simple things where food, family, friends and true happiness rule the heart. Today, Todd is an importer & food distributor drawing inspiration ...

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Panna Cotta with blueberries, basil and balsamic

Recipe created and styled by Destination Food for Food Importer and distributor Todd Butland of Fine Life Food Company. Over a five-year period Todd lived and worked in Sicily, Rome, Florence, Milano, Ravenna and Bologna, experiencing typical dishes from each region. Todd believes a ‘fine life’ is one that is found within the simple things where food, family, friends and true happiness rule the heart. Today, Todd is an importer & food distributor drawing inspiration ...

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Tray baked Pavlova with mango, lime curd, cherries and basil

Tray baked Pavlova with mango, lime curd, cherries and basil

Warning…this is a sweet little gem of a dessert For the Pavlova 6 egg whites 250 grams caster sugar 2 tsp. corn flour 3 drops of vanilla extract 1 tsp. white vinegar Allow the egg whites to come to room temperature. Pre heat oven to 120*C and line a flat tray with baking paper. In a very clean bowl whip the egg white until soft peaks form. Gradually add the sugar and continue to beat until you have a glossy, stiff ...

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Salad of ham hock, potato, peas, broad beans and mint

Salad of ham hock, potato, peas, broad beans and mint

Love it! Picture how good a huge platter of this gorgeous salad, some chewy sour dough and good butter is for grazing over this weekend. Snap frozen broad beans are cool to use, the quality is good, just be sure to peel them. Ingredients 2 smoked ham hocks 8 kipfler potatoes, peeled 1 cup sugar snap peas, topped and tailed 1 cup snow peas, topped and tailed 1 cup frozen broad beans Roughly torn mint leaves, washed 1 cup rocket, washed ¼ cup ...

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I offer the recipe here for burnt chilli prawns, not my own but it comes with a little twist on the original that is truly a special recipe. I’ve been cooking it for…gee whiz it must be close to 14 years ago when one G. Nocher, one of the best chefs I’ve trained under taught me the recipe

Burnt Chilli Prawns

The chillies are scorched here and the oil used to burn is then what you fry the prawns in. If you choose to not eat the chillies, you’ll get a hint of heat and loads of flavour. Though if you have the ‘cockles’ for it, do indulge and munch on a few of them. The chillies take on a euphoric flavour, hard to explain, but just try and turn up the heat!! 16 green prawns, ...

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Zucchini flower risotto

Zucchini flower risotto

You know you don’t just have to always stuff and fry these little guys. The young zucchinis here are sliced and folded through a Risotto Bianco and then the torn flowers added in the last second of mixing. It was a pleasure to make and also consume this amazing meal. The flowers were a special gift from a good friend, I had to do them justice. Ricotta folded through lightens the load a little, anything ...

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Flank steak, crisp potatoes and a green salad

Flank steak, crisp potatoes and a green salad

A left of centre steak and chips and perfect on the BBQ. This recipe will serve 4. Most who choose to cook this cut of beef and try it for the first time may be shied away by the tougher texture the flank is recognized for. The meat has a fantastic coarse texture and wait for it….an incredible beef flavour, one of the best cuts when we’re talking flavour. It is not your (hot knife ...

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Canadian Mule

Canadian Mule

The Barkeep Files Cocktails you ought know how to make 4.0 Canadian Mule Here's to blue skies and green lights. What you need juice of 2 limes 150 ml Crystal Head Vodka 1 tablespoon maple syrup ice ginger beer to top What you need to do in a chilled glass place some ice, add a dash or 2 of maple syrup add lime juice, vodka and top with ginger beer. Stir and serve Please drink responsibly

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Chef Alejandro Cancino – Urbane, Brisbane

Chef Alejandro Cancino - Urbane, Brisbane

A true epicurean, Alejandro Cancino is dedicated to paying tribute to food across a range of beliefs and styles. Cancino is fresh from being named Best New Talent at the prestigious 2013 Australian Gourmet Traveller Awards, here he chats with James from Destination Food. Alejandro Cancino talks w Destination Food on Vegan dining, culinary inspirations and much more... from Destination Food on Vimeo. One of the hottest young chefs in Australia at the moment. Alejandro Cancino, ...

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Origin – The Food of Ben Shewry

Origin - The Food of Ben Shewry

Origin - The Food of Ben Shewry Published by Murdoch Books RRP - 95.0 I first met Ben Shewry in May of 2011. Prior to this meeting I had contacted him after a superb dining experience at Attica (the restaurant where Ben cooks) I’d penned a blog post, read here after my dinner at Attica and sent Ben the link, thanked him and his team. He kindly responded, and revealed his interest in the post when I ...

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Cherries and Cream

Cherries and Cream

This is a real show stopping dessert. Perfect for November and December when the Aussie cherries are at their finest. It is a little complex, a few things to do. Read carefully and measure correctly. Make most all the day before you plan to serve this dessert. Almond Panna Cotta 300ml milk 150gr almonds 600ml thickened cream 100gr caster sugar Pinch of salt 10gr powdered gelatine 50ml cold water (ice cold) Place the almonds and milk in a blender and blend until well ...

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Samphire

Samphire

[SAM-fy-uhr] This is marsh samphire, it grows along the Pacific and also the Atlantic coasts, commonly on salt flats and behind the mangroves. There is also another variety of samphire that is called rock samphire and this type grows along the coasts of Great Britain and northwestern Europe. Samphire is kind of spiky, with a colour of a dull to bright green and is arranged as to make the plant look somewhat like a spindly needle ...

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