Katie QuinnComment

AUSTRALIA 2018

Katie QuinnComment
AUSTRALIA 2018
 

Last April through June 2019, I flew back to Sydney to work on a huge rebranding photo job for Masterfoods Australia.

It was a great job and wonderful to work with such a staple Aussie brand. I spent the month of April on the shoot (you can read a bit about it here) then after the shoot was finished, I kicked back, catching up with my mates in Sydney and did lots of eating at some great places, some of which opened up since I left in June 2017.

The below are my takes on some of the great dishes I enjoyed and I hope you like trying them out and I am keen to get your comments on them below.

I finally got to go to Uluru during this trip. I’d wanted to go since I first ever heard Midnight Oil when I was about 13 and their track “Beds are Burning” I stayed at Sails in the Desert which was superb. I’ll post more on this trip in the coming weeks and will include things to do, where to eat etc. The Tali Wiru dinner was an experience not to be missed and I’d highly recommend it.

Cheers
Kx

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CHILLI GARLIC PRAWNS WITH DAMPER BREAD

RECIPE HERE

I only really got into shellfish whilst living in Aus. It helped massively that I lived right next to the amazing Sydney Fish Markets. I became accustomed at Christmas to heading there to pick up a load of incredible Aussie prawns for cooking at lunch on Xmas Day as opposed to slaving for hours over a turkey and ham. I like really flavoursome food, textural with bit of a kick. For these prawns I added in a whack of the Masterfoods Aus Fresh Chopped Chilli which I have loved over the years. You can find out how to make your own version here if you’re not based in Aus or NZ. My version keeps in the fridge for a few weeks and is a good condiment to have at hand. It’s great on pasta mixed with a bit of lemon juice and parsley too.

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Katie’s FATTOUSH SALAD

RECIPE HERE

I got mad into this salad whilst back in Aus last year. I love Lebanese food. It’s textural, healthy and this salad is great with it’s crunchy, toasted bread which soaks in the tart dressing. If you can’t get Lebanese bread, you can use Pita but just make sure it’s good and thin.

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A ‘Balmain Bug’… mad looking things. Taste amazing though, like a cross between a prawn and lobster…

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PICKLED GREEN CHILLIES

RECIPE HERE

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CHARGRILLED BRUSSELS SPROUTS, PANCETTA, GREEN CHILLI VINEGAR + CASHEW

RECIPE HERE

This recipe was inspired by a restaurant in Balmain in Sydney - the area I lived in for most of my time in Aus.

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WILD MUSHROOM + BLUE CHEESE PASTA WITH WALNUT CRUMB

RECIPE HERE

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A few pics taken whilst in Sydney for my good mate’s restaurant Love. Fish