My Graduation Dinner

I awoke early on the day of my graduation and went to the Sydney Fish Markets. I loved it. I bought all the seafood I really loved. After my graduation I rushed home to start preparing the family’s feast. 

Mini Lobster Rolls - the lobster is cooked in garlic butter, squeezed into a hot toasted roll and garnished with smoked paprika and coriander.

Mediterranean Seared Tuna and Baby Octopus - tender octopus and beautifully crusted and seared tuna is dressed with garlic, oregano, chili, parsley, thyme, marjoram, lemon, salt and pepper, and olive oil. 

Mum’s Garlic and Chilli Pippies - Mum made me a delicious mountain of fat, tender pippies dressed in asian flavours with the garlic and chilli amped wayyyy up, just the way I like it. 

Seared Hotate Nigiri - One of my ultimate favourite foods is scallop sushi and sashimi. I love scallops, prawn and cuttlefish raw. Whenever my brother and I go out for sushi we eat a lot of the seared scallop nigiri. However I don’t really like the mayo or sweet sauces they use so in my home made version I used fresh Queensland Scallops, glazed with a soy mirin and garlic dressing I made, and then torched. It could have used a little more burning action though!

Mum also made this jumbo prawn and noodle stir fry. Oh my GOD IT WAS DIVINE. The prawns are coated in potato flour and then deepfried until crispy. The prawn oil is then used to stir-fry these handmade noodles (thanks Aunty!).

I also made a sashimi plate with the extra tuna, scallops and cuttlefish. There were cooked tiger prawns too which we devoured in my ‘Cheat Thousand Island Sauce’. We enjoyed fresh oysters too!  

What an evening!! It was incredible and let’s be honest… there was way too much food. I’ve been tucking into leftovers for days.  

It’s cold and wet in Sydney… Perfect weather for sweet potato gnocchi, organic baby tomatoes, figs and chorizo sauce with chorizo crisps!

It’s cold and wet in Sydney… Perfect weather for sweet potato gnocchi, organic baby tomatoes, figs and chorizo sauce with chorizo crisps!

Welcome, Updates, Good Eats by Fill My Tummy LAUNCH!

A big, warm welcome to all my new followers! 

I apologise for not regularly updating this blog - I’ve been seriously busy in other areas of my life, but I’ve also been busy food-wise. I’ve been developing my skills to become a better cook and to bring you some of my own unique creations. I’ve also begun a new blog. 

INTRODUCING….

GOOD EATS by FILL MY TUMMY 

You can access this new restaurant review website of mine by clicking the link on the right side of this blog. I hope you enjoy my photos, recommendations and comments. I also hope you’ll take the opportunity to go and try some of the places! 

Please follow that blog as well and keep in touch with your own recommendations, requests and questions.

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Sydney Food Event TONIGHT!

Hi everyone, if you’re in sydney tonight be sure to check out the foodie event by Youth Food Movement Australia around St Mary’s Cathedral Square (near Hyde Park). They have a whole pig on the spit and will be making roast pork rolls! Enjoy!

Wagyu Steak with Spiced Salt, Creamy Mashed Potatoes, Braised Chinese Cabbage and Pickled Broccoli Stem
I might receive a bit of criticism over this one, but when I find a piece of Wagyu beef so delciously marbled and fresh, I always cook it rare/blue. Sometimes I even eat the beef raw. 
If you’ve ever had a Carpaccio or Tataki, you can’t really complain about the rareness of this. Anyway, I’ve been experimenting with different techniques and recipe proportions - especially in my mash and my pickles. 

Wagyu Steak with Spiced Salt, Creamy Mashed Potatoes, Braised Chinese Cabbage and Pickled Broccoli Stem

I might receive a bit of criticism over this one, but when I find a piece of Wagyu beef so delciously marbled and fresh, I always cook it rare/blue. Sometimes I even eat the beef raw. 

If you’ve ever had a Carpaccio or Tataki, you can’t really complain about the rareness of this. Anyway, I’ve been experimenting with different techniques and recipe proportions - especially in my mash and my pickles.