Cured Salmon, Pickled Fennel, Watermelon & Freekeh

  • POSTED ON 17 Nov 2020

Cured Salmon, Pickled Fennel, Watermelon & Freekeh 

Serves 6 as Entrée , 4 as a Main


  • 400g Harris Cured Salmon*
  • 1 whole Fennel bulb, shaved on a mandolin
  • 1 cup White Vinegar
  • 100g White Sugar
  • 3 Bay Leaves
  • 1/4 tsp Mustard Seeds 
  • 150g Watermelon, cubed
  • 2 x bunches Watercress 
  • 150g Mount Zero Freekeh* 
  • 50g slivered Pistachios* 
  • Seeds of 1 Pomegranate 
  • 100ml Josh & Sue Lemon Aioli*
  • 1 Lemon extra 

*Available from Tognini’s

Pickled Fennel

This can be done the day before. Bring vinegar, sugar, bay leaves and mustard seeds to the boil. Immediately pour over the shaved fennel and sit for 1 hour. Refrigerate. The  fennel can be keep for 1  month in an airtight jar.


Bring a large pot of salted water to the boil and boil the freekeh for 12- 15 minutes or until cooked. Drain well and set aside. Cool before use. Gently mix the together the fennel and cooled freekeh.  Using a flat platter assemble the salad. Spoon the dressing on the platter (reserve some) – place the salad mix over the dressing. Gently place the salmon and cubes of watermelon over the salad.  Finish with the remaining dressing and garnish with the slivered pistachios and pomegranate seeds.

For the love of Butter!

  • POSTED ON 30 Sep 2013

It's no secret we love really good butter, particularly when it's Lescure butter. And while you might think it can't get any better than a smear of this creamy goodness from the French cows in Poitou on fresh bread, trust us it can...

Particularly when you add herbs and garlic into the mix. Below you'll find a recipe for the most amazing savoury butter.... slather it on fish or meat after grilling,  mix through pasta, mash some through potatoes, spread on your morning toast and have it with eggs. The options are endless and once you've started making it you will not go back! Try working in other flavours too. Enjoy! 



  • 1 x 250 gram block of Lescure Salted Butter
  • 1 x peeled garlic clove
  • 2 tablespoons of roughly chopped flat leaf parsley
  • 1 tablespoon of roughly chopped dill
  • 1 tablespoon of roughly chopped mint
  • A good squeeze of lemon juice


  1. Combine everything in a food processor (or blender) and blend away.

 Note - wrap your unused butter in clingwrap or baking paper and store in the fridge.

You can pick up Lescure butter from either our Milton or Spring Hill premises.

A Sunday Salad

  • POSTED ON 02 Sep 2013


So simple! And a beautiful Spring time salad to serve for weekend lunch. This references a traditional Nicoise style recipe, but omits the anchovies, which would be overpowering as this is designed to be passed alongside baked or poached salmon fillets.  A little mayonnaise with the fish also adds to the plate.


  • 10 chat potatoes
  • 200g green beans, topped & tailed
  • 1 bunch watercress
  • 2 garlic cloves, finely chopped
  • 2 tsp Dijon mustard
  • 1/4 cup white wine vinegar
  • 1/3 cup extra virgin olive oil
  • 4 soft-boiled eggs
  • 1/2 cup kalamata olives
  • 4 vine ripened tomatoes
  • 2 tbs each of basil and flat leaf parsley, chopped.


  1. Cook the potatoes in a saucepan of boiling, salted water for 10 - 12 minutes until tender. 
  2. Add the beans to blanch for the last minute of cooking. 
  3. Drain the vegetables, and refresh the beans in iced water.
  4. Halve the potatoes.
  5. In a jar shake to combine the garlic, mustard, vinegar and oil.
  6. On a large serving plate, begin by creating a layer of the watercress, then scatter with a third of the potatoes, tomatoes, and green beans. Repeat three times, and on the final layer, scatter over olives, soft boiled eggs and herbs. Drizzle with the dressing before serving.
  7. Beautiful when served alongside baked salmon fillets, and perhaps some mayonnaise.

Kalamata olives and a variety of white wine vinegars and olive oils available from both Spring Hill and Milton. 

A Lemon Tart for the Dads.

  • POSTED ON 27 Aug 2013

Mark's a big fan of lemon tart (actually we all are) and with Father's Day approaching thought to share a recipe for an easy, yet delicious one. This one promises a tangy just set custard, within a golden pastry crust, all made easier care of Careme's sweet shortcrust pre made pastry... it's seriously so good, you might starting wondering why you ever tried making your own!


  • 3 large lemons
  • 6 eggs
  • 250 grams caster sugar
  • 200 mls cream
  • 1 packet Careme pre made sweet shortcrust pastry


1. Preheat oven to 160 degrees and prepare your pastry shell for a 20cm tart tin as per Careme's instructions.

2. While tart shell is baking, zest and juice the lemons, setting aside the zest and juice.

3. Whisk together the eggs and sugar until thoroughly combines.

4. Add the lemon juice and zest to the egg mixture, continuing to whisk. After combined, whisk in the cream. You might like to transfer this mixture to a jug for ease of pouring for the next step.

5. Once the pastry shell is cooked, reduce oven temperature to 110 degrees. Pull the pastry out of the oven and pour in the filling. Carefully return to the oven and cook for 40 - 50 minutes, until just set. The custard will have a very gentle wobble. Remove from the oven, and cool for 20 minutes.

Serving suggestion

Best with a little of YEA's French style cream fraiche on the side.


Cold Keepsakes

  • POSTED ON 21 Aug 2013

It pays to keep the freezer filled, particularly when dinner is drawing close and you haven't a clue what to serve, or what you can actually serve with what's on hand. Here are 5 of our favourites products to keep in the freezer, that transform easily into a great and delicious meal.

1. Chorizo = tortilla

These freeze really well, and when defrosted and  combined with eggs, cheese and potatoes (chances are you've got them on hand already!) a beautiful Spanish style omlette awaits. A little alioli on the side never goes astray. We like this recipe c/o Gourmet Traveller

2.  Crepes = crepes.

An easy transformation, and you can get a little creative come filling time... Either cook defrosted or frozen crepes in an oiled pan, and add your toppings, be it a fried egg with a little ham, or perhaps salmon and goats cheese?

3.  Tortellini = Tortellini en brodo

So so simple and incredibly delicious, it translates to tortellini in broth, and is one beautiful soup, particularly when feeling a little lacklustre. Heat up a saucepan of good stock, and then cook the tortellini within. Ladle into bowls, and great parmesan atop.

4.  Ravioli = burnt butter sauce

Could butter get any better? Yes, that's when it's cooked just before it turns brown. Add chopped up nuts, raisins or fresh herb leaves, before tossing through freshly cooked ravioli. 

5.  Pastry = quiche lorraine

Careme are the best pre-made pastry products on the market! They save so much time and keep in the freezer incredibly well, so provided you've eggs, cream and bacon on hand, a quiche lorraine is but 30ish minutes away.

All of these products are available from our Milton store, and you can pick up some from Spring Hill. If you've got something you love to keep on hand in the fridge or freezer, that transforms into something delicious, we'd love to hear. 

Quick and Easy Pastas

  • POSTED ON 30 Jul 2013

We're keeping it "simple stupid" and looking at three pasta dishes you can get on the table well under twenty minutes. They're ideal for a mid week dinner or when guests pop in for a drink... which then turns into dinner... 

The ingredients used in these dishes are ones you'd generally find in your pantry or somewhere in the fridge. We've shone the spotlight on some of our favourite products to keep on hand... starting with a good base - the pasta! Pastificio Venturino is the best dried pasta on the market (in our opinion!), with many shapes and sizes available. 

#1 Puttanesca 

Admittedly, 'puttana' in Italian means whore, and reportedly this southern style dish gets its name as it's 'quick and easy' to put on the table. Common pantry items, olives, anchovies, capers and tinned tomatoes, combine to create a beautiful, somewhat slightly, chilli spiked sauce. We think this recipe c/o Nigella Lawson is true to origin but we'd stick with the chill flakes over the jalapenos (that said, if there's no chill on hand, by all means!). 

From the deli?  We love using the Russino anchovy fillets and our own brand of Lilliput capers, either salted, or in brine. Both give the sharp salty kick this dish needs, and is known for. The Pastific Venturino Passata di Pomodoro, provides a dense tomato base. 

#2 Carbonara

Classically a Roman dish, it references the Italian word for coal carbone. It is said that the dish was prepared for the hard working coal workers, the carbonaro, and was named in their honour. It's reported too that the flecks of pepper within represent the coal. This recipe from Gourmet Traveller has all the makings of a great carbonara - eggs, a great Italian cheese and guanciale (although pancetta is a more than suitable and commonly available substitute). 

From the deli? Stock up on flat Montecatini pancetta from the Milton store. 

#3 Tomato, rocket & parmesan 

This doesn't really require a recipe and the quantities are up to you. Just take freshly cooked and drained al dente pasta, combine it with chopped tomatoes (this would work beautifully with heirloom tomatoes from the market), torn rocket leaves, gratings of parmesan and a glug of good olive oil. That's it! It's a great example of 'keep it stupid simple' and lets your ingredients shine. It'll become one you turn to time and time again. 

From the deli? Good cheese in this dish is a must! Naturally, Reggiano Parmegiana is our choice. Buy a large wedge, store well, and it will be on hand for sometime.

Mastering Risotto

  • POSTED ON 22 Jul 2013

Risotto might well be the ultimate comfort food, particularly when the weather turns a little cooler. It's a pot full of warmth, and what we love (creamy goodness aside) is that once you have mastered the basics, it's easy to add in other flavours, particularly when you've a few items in the fridge fast approaching their due by date!

Sometimes, risotto can be seen as a difficult dish to execute. This happens mainly, as careful consideration isn't given to the principles. When this happens, the results go a little awry and the insides of the pot are left containing a somewhat gluggy mixture. For us, there are 7 key principles to remember when making risotto, and we promise that if you take all into consideration when next creating yours, you'll have a smooth over stodgy result.

Principle 1:  Good and hot stock

You must have your stock warming on the stove, as adding cold stock interrupts the cooking process and can lead to hard, uncooked kernels in the center of the rice grain. We make our own stocks and sell them at both Milton and Spring Hill. Once you've tried a handmade stock over a store bought variety chances are you won't go back...


Principle 2: Saute don't brown...

When you are cooking your onions (and/or garlic) be careful not to brown. You need them to be translucent and soft - if you begin to really brown them, the flavour will impart onto the rice, and also, the texture will be thrown off. 

Principle 3:  The rice...

Use good rice! We carry two varieties from Melotti, their Vialone Nano is our pick for most risottos but we prefer the Carnaroli if making a seafood one.  You must toast your rice, just until the perimeters of the grain are translucent. This also assists the kernel in retaining structure throughout the cooking process while still absorbing moisture.

Principle 4: Deglaze!

As with most dishes, when you are adding to a sauteed vegetable mixture deglazing is key. It allows all the flavour that's been imparted onto the bottom of the pan to once again join the dish.When making risotto you will often deglaze with wine, but using stock too is fine. 

Principle 5: One ladle at a time

Good things come to those who wait... and adding a ladle at a time is a labour of love. This also is key when bringing out the starch in the rice, to achieve a creamy consistency. You add your next ladle when the contents of the last are beginning to disappear.

Principle 6 : Bringing it together

This might well be the best part because you know something amazing awaits. Be sure to have your parmesan finely grated, and your butter (if using) cut into smaller pieces. This allows them to integrate evenly into the dish, and you won't be over beating to incorporate. 

Principle 7: Immediacy 

Serve immediately, and onto warmed bowls, so as not to undo all your hard work! 

Feeling ready to try your hand at risotto? Try this one using beetroot, asparagus and feta.