Food writer, cookbook author and culinary educator Roberta Muir ran the Sydney Seafood School in Sydney Fish Market between 1997 and 2021. Her book, the Sydney Seafood School Cookbook is packed full of hugely tempting, thoroughly tested recipes for the fruits of the sea. In our latest Behind the Cookbook feature, Roberta takes us behind the scenes at the seafood school and highlights her own favorite selections.
The recipes are gathered from a dream team of 49 chefs including household names from the Australian food scene such as David Thompson, Tetsuya Wakuda, Kylie Kwong, Dan Hong and Neil Perry. 60 different species are covered and detailed advice is given on sourcing and preparing each type of fish, reflecting the school’s mission both to educate and to celebrate and encourage sustainable seafood cookery.
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The book succeeds in dispelling fear of cooking fish, with a huge range of recipes, step-by-step guidance on key techniques, and plentiful ideas for substitutions to help you at the fishmonger.
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Pictured above: Mulloway Peperonata from Sydney Seafood School Cookbook by Peter Doyle
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St Patrick’s Day, March 17, is an annual opportunity to turn your thoughts towards the Emerald Isle. A public holiday in Ireland, and celebration of the countries patron saint, Saint Patrick, the date has long been celebrated by Irish communities worldwide.
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With cuisine inspired by Ireland’s stunning natural produce, there are countless options for your celebratory dishes. As the author of Real Irish Food, David Bowers knows a thing or two about the subject. In his feature All About Irish Food he shares that insight and points us in the direction of some of his favorite recipes, just perfect for your Paddy’s Day feast. Who could resist a hot stack of Potato Cakes!
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Find these and other recipes for March 17 in our Luck of the Irish collection. To explore further take a look at our Ireland Bookshelf.
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It’s almost time! ckbk co-founder Matthew Cockerill and Eat Your Books co-founder Jane Kelly will be answering your questions in our free upcoming livestream which takes place on Wednesday March 20th (7pm UK / 3pm Eastern / Midday Pacific).
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This is your opportunity to put your questions (and suggestions) to Matt and Jane about ckbk, Eat Your Books, and all things cookbook-related. You’ll also have the opportunity to find out more about ckbk's new cookbook publishing programme.
Magrets & Mushrooms, the first "ckbk original" publication, is now available for pre-order on Kindle ahead of publication day on March 28th. The book will also be available in print, and (of course) via the ckbk app.
Feel free to send in any questions for Matt and Jane in advance of the livestream on March 20, or you can simply ask them via the chat during the event. We look forward to hearing from you and seeing you online.
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Hear Whisper of Cardamom author Eleanor Ford speak at the North London Book Fest
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A reminder not to miss ckbk’s first book festival event, taking place at Alexandra Palace in London on Sunday March 24th. Eleanor Ford (three of whose books are on ckbk) will be in conversation with Guild of Food Writers President Orlando Murrin, about her newly published book, A Whisper of Cardamom, and the secrets of baking with spice.
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Orlando is himself the author of several cookbooks and also the newly published culinary murder mystery Knife Skills for Beginners, described as “Ruth Rendell meets Delia Smith”.
It’s the perfect chance to meet both authors and pick up a signed copy of each of their books. Space is limited so book your place asap. For 20% off tickets use the code NLBFCLOFF20
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Just as a baby sheep is called a lamb, the meat we call lamb is from the domestic sheep up to approximately 1 year old, after which it becomes hogget and then mutton. Although some winter lambs are born in December, the sight of young lambs gambolling among the daffodils is synonymous with spring and Easter time, as is their inclusion in an Easter Sunday lunch.
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A meat that is blessed with a good covering of fat, it is often served with sharp, fresh garnishes and accompaniments to cut through that richness. Although less widely eaten in the US than beef, lamb’s mild sweet taste works well in a great diversity of dishes and it plays a key role in Middle Eastern and North African cooking.
The meat can be roasted, braised, grilled, and is an essential component of an Irish Stew.
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Try Nisha Katona’s House Lamb Curry, switch it up with a Lamb Wellington, or try Sticky Malaysian Lamb with Penang Garden Rice. Or explore more lamb recipes in our collection of 12 Ways with Lamb.
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6 of the best Guinness recipes
What could be more Irish than Guinness? Here are six recipes that make the most of its rich, complex, bitter-sweet flavors.
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from The Game Cookbook by Clarissa Dickson Wright and Johnny Scott
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from Food for Friends by Levi Roots
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from Slow Dough, Real Bread by Chris J L Young
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from New British Classics by Gary Rhodes
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from Oats in the North, Wheat from the South by Regula Ysewijn
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from Real Irish Food by David Bowers
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