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Behind The Burners

Phone: +61 414 541 960

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24.01.2022 Yucatecan spice rubbed yellow fin tuna. #cocinamexicana #yucatan #atun #ensalata #yellowfintuna #eatlocal #fresh #salad #behindtheburners

21.01.2022 Coral trout with herb salad. Lots of fresh, tangy Thai things going on here. Mint, coriander, eschalots, lime, fish sauce, lime juice, sweet chilli, fried eschalots, roasted rice. #thai #thaifood #fresh #fish #eatlocal #behindtheburners #coraltrout #reeffish

20.01.2022 Ceviche de huachinango. #eatlocal #localseafood #behindtheburners #raw #rawfood #ceviche

07.01.2022 A farmer at Saturday’s market had bunches of young squash leaves. They are popular in Sicily and Calabria, where they are called tenerumi. Always up for something new, I bought a bunch. I thought I’d treat them similar to how I’d cook broccoli rabe. Olive oil, onion, garlic, a little water. Delicious. And perfect with braised oxtail and polenta. #cucinaitaliana #cucinasiciliana #cucinacalabrese #cucinapovera #polenta #oxtail #homecooking #behindtheburners

07.01.2022 Tataki of yellow fin tuna, dusted with wakame and togarashi, baby asparagus, soy beans and pigface, with ginger teriyaki. Pigface grows along our beaches. It has a slightly sour, citrusy tartness. #forage #foragedfood #eatlocal #behindtheburners #japanesefood #homecooking #homemade #tuna #fresh #soybeans

03.01.2022 It’s French, it’s rustic. Terrine de campagne with date & pineapple chutney and beetroot & rocket salad. #cuisinefrançaise #frenchprovincial #behindtheburners #terrine #cuisinetraditionnelle #elizabethdavid