Recipes
Recipes by Tom Kime at Fish & Co. the sustainable seafood cafe
“To really cook well, you have to start by learning about your ingredients. The provenance of your produce and how they are grown has a huge effect on the quality of what you cook.
What better way to start to cook than with some fantastic organic and chemical free fruit and vegetables grown with integrity and provided by Food Connect. Add to that some award winning recipes and a bit of time and you have the perfect meal.”
Tom Kime
Over the coming months we’ll be adding some wonderful recipes from our Annandale City Cousin, Tom Kime at Fish & Co., the sustainable seafood cafe.
If you would like more recipes then there are signed copies of his book available at the restaurant or through their website for only $30.
Summer Recipes
Broccoli with Tomato, Olives, Parsley and Basil
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Roast Pork with Cabbage, Chilli and Lime
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Roast John Dory with Peppers, Olives and Rosemary
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Stuffed Red Peppers with Cherry Tomatoes, Capers and Basil
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Gazpacho Soup
Recipe by Soraya at Common 2 Us
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Bok Choy and Green Bean Sambal
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Watercress and Horse Radish Creme Fraiche
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Warm Potato Salad with Celery and Fennel
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Chaat with Sprouts, Chilli and Pomegranate
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Fried Aubergines with Garlic, Chilli and Mint
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Spice Roasted Nectarines and Apricots with Cinnamon, Vanilla and Orange Zest
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Spring Recipes
Roast Beetroot Salad with Lemon and Oil
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Leek braised in Red Wine with Coriander Seeds, Bay and Honey
This dish can also be served with a meaty dense fish such as Ling, Flounder or Monkfish.
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Spiced Apple and Goat’s Cheese Salad
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Roast Duck and Orange Salad with warm hazelnut dressing
This salad is studded with texture and beautiful colours that make you hungry. From the dark green luscious watercress leaves, to the soft orange segments, the golden colour of the roasted nuts. All of these colours are glazed by the dark vinaigrette dressing.
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Roast Beetroot and Goat’s Cheese Salad
The cheese and the beetroot compliment each other brilliantly in this recipe and are brought to life by the zest of the dressing. There are large chunks of sweetness from the beetroot and then chunks of the salty goats cheese and yet the salad forms a continuous flow from one flavour to another.
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Spring Soup of Tuscan Bread, Beans with Tomato, Parsley and Chard
This is a fantastic soup and good to eat at any time of year. By cooking it in this way you build up many layers, which adds to a deep depth of flavour. It becomes like a soup that has been blending together for at least 24 hours.
The beans and the bread are sweet and rich. The tomatoes provide the acidity. The olive oil and the black pepper provide the heat.
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Roast Layered Potatoes with Pancetta and Sage
A delicious recipe for waxy potatoes.
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Salad of Grilled Broccoli with Gorgonzola, Walnuts and Shaved Pecorino
Use this dish as part of anti pasta or as a component of a salad. It is great with a salty cheese such as Parmesan, pecorino, goat’s cheese or feta. You could also vary the roasted nuts to suit your taste. When you grill or roast broccoli or asparagus it takes on a lovely nutty taste.
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Winter Recipes
Crushed Potatoes with White Wine, Anchovies, Capers and Chopped Rocket
Want to do something new and creative with potatoes? Tom shows us how.
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Roast Fennel and Leek Soup with Rocket and Watercress
A beautiful soup with a bit of zing.
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Baked Sweet Potato with Green Chilli and Lemon Zest Sauce
This is the perfect example of a balance of the four principal flavours of Hot, Sweet, Salty and Sour and is delicious as an accompanying vegetable. In application it is very simple and yet the flavours blend perfectly, combining and creating a depth of flavour that make the dish complete.
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Roast Parsnips with Pancetta, Bay Leaves and Balsamic Vinegar
This is a delicious recipe that we think could be easily adapted to use with Swedes as well. Parsnips and Swedes can sometimes seem difficult to cook with or bland. Tom shows us how they are neither!
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Carrot Pachadi
This is a superb creation from Southern India, it is often served with paratha nahn bread and other flat breads. It can be made in advance and served either warm or at room temperature. Pachadi comprises of a great combination of flavours and textures and so can be eaten pretty much on its own with some hot flat bread or as part of large Asian meal, working along side other flavours.
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Recipes from our Subscribers
Silverbeet, cabage and tofu strudle by Laura Fisher
Spinach and amaranth dairy free lasagne by Kat Conyers
Very versatile Frittata by Michelle Thornton
Veg soup by Kat Conyers
Roast pumpkin soup by Belinda Nikolov
Zucchini bread by Kristine Howard
More recipes we love!
Lena’s Banana Breakfast Smoothie
Baked Curry Potato Fries with Yogurt Dipping Sauce
Warm and Spicy Broadbean Breakfast Bruschetta
Baked Brunch Eggs with Harissa
Potato Usage Guide
| Type | Description | Boil | Mash | Microwave | Roast | Fry |
|---|---|---|---|---|---|---|
| Desiree | Pink skin with yellow flesh | Good | V.Good | Good | Good | Not recommended |
| Dutch Cream | Yellow flesh and skin | Good | Excellent | Excellent | ||
| Kipfler | Pale yellow skin with yellow flesh | Excellent | OK | Good | Excellent | Not recommended |
| Nicola | Yellow flesh and skin | Excellent | Excellent | Good | Not recommended | |
| Royal Blue | Purple skin with golden yellow flesh | Excellent | Excellent | Excellent | Excellent | Excellent |
| Sebago | Good | Good | Good | Good | Good |
External Links
- Foodwise : Lots of recipe ideas
- Love Food Hate Waste : Lots of recipe ideas
