As proudly announced in its national anthem, Australia is “girt by sea.” That makes for bountiful fresh seafood, ranging from oysters, to coral trout, to pricey greenlip abalone. One of the best places to sample this briny harvest is the Sydney Fish Market, the largest in the southern hemisphere. Unlike the “New” Fulton Fish Market [...]
Posts Tagged ‘fish’
The Sydney Fish Market
Posted in Farmers' Market Cooking, Food History, Ingredients, Travel, tagged Travel, fish, Sydney Fish Market, abalone, australian fish, sydney, australia on May 3, 2010 | 2 Comments »
Medieval Fish Pies
Posted in Food History, Medieval Lent, recipes, tagged 15th Century food, fish, fish pie, galangal, Lenten food, Medieval food, recipe on March 22, 2010 | Leave a Comment »
This article is part of a series of recipes suitable for the Medieval season of Lent during which all animal products other than fish were forbidden except on Sundays. I’ll be posting at least one Lenten recipe per week until Easter Sunday (April 4, 2010). My series of Lenten recipes wouldn’t be complete without an [...]
Sichuan Fish for Lent
Posted in Food History, Medieval Lent, Traditional Foodways, recipes, tagged fish, Lenten food, recipe, Sichuan, Sichuan fish on February 24, 2010 | 3 Comments »
This article is part of a series of recipes suitable for the Medieval season of Lent during which all animal products other than fish were forbidden except on Sundays. I’ll be posting at least one Lenten recipe per week until Easter Sunday (April 4, 2010). Asian cuisine is a tremendous source of Lenten dishes. There [...]
