Last Australia Day’s Bundy bbq sauce

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Last Australia Day we had more people than you could fit in our 2 bedroom apartment over for a bbq. I made a big hamburger feast with home made patties, 2 types of cheeses, shredded lettuce, sliced tomatoes, caramelized onions, flipped eggs, crispy bacon, pineapple slices, pickles, beetroot, a few relishes, coleslaw and my own Bundaberg rum bbq sauce. I thought I would share the recipe for the sauce.

The recipe is simple, but you do need to season well and  constantly taste the sauce while it is cooking to make it to your liking. I added more chilli because I like it spicier.

Let me know how it turns out and if you added anything to make it your own. If you need any advice leave a comment.

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Catch of the day

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Last weekend my Italian man and one of his brothers went spear fishing (the kind where you free dive to catch fish, no air tanks just your own breath) and caught a few fish for our dinner.  They had a number of fish i was given a black fish, 3 goat fish and 2 leather jackets. They descaled and gutted them for me as I am not the best at handling fish, but I will get better. Not being very familiar with preparing/cooking fish, his brother said the leather jackets are best on the BBQ so I froze them until I needed them later. For the black rock fish he said it was not his favourite for eating and suggested to make a fish stock, it made a really mild stock great for most cooking.The goat fish I will use in a soup. I called Nonna to see if she had any tips or recipes, she said she just makes hers up as she goes and to look up a recipe and I shouldn’t go wrong. I didn’t get the recipe from any favourite cook book, I just wanted something simple that worked for what I needed at the time. I get so disappointed when you find a great recipe in a cook book to find “test kitchen” clearly hasn’t done their job and Its not even proof read correctly (2 cups instead of 2 teaspoons). Sometimes you just need to go for the simple ones that have been tried and tested. I got the recipe for the stock and the stew from www.taste.com.au. I excitedly went to the grocery store to collect all my supplies, I always get such a rush when shopping for ingredients.

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Beginnings of Fish stock here is the recipe

I started with the stock following the recipe step by step, with a few adjustments I have made in blue on the recipe. There was quite a lot so I halved it, measured out what I needed, froze the rest and the other half I gave to Mamma, she loves it when we share food.

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Then onto the soup, again I followed it by the recipe. I made a few adjustment in blue as well. Cooking the soup and fish stock was easier than I expected and doesn’t take that long to make, the longest time needed was waiting for the flavours to develop. We ate the soup with a crusty Ciabatta loaf and a chilled Sauvignon Blanc (lucky thats all we had in the fridge) a perfect meal . It turned out great. Such a great challenge. I will do it again.

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Nonna said- Don’t remove the skin that forms on the top of the stock this is extra flavour and it is where all the healthy omega 3 from the fish is.

I like to use the Mutti brand crushed tomatoes and passata ,I’m not trying to advertise, I am just in love with it.

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Voila! Italian Fish soup. Here is the recipe on taste.com.au

La Cucinetta

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This is my little kitchen (Cucinetta)! I know what your thinking, I thought the same when we first moved into our place. But you will be surprised what you can do in a 2 by 3 meter kitchen when u make it your own. Everything is at an arms reach and I don’t waste any time afterwards cleaning up, because you can’t let this tiny kitchen get in a mess while your cooking you will have no room for anything else. I have learned to clean as I cook and it defiantly works to my advantage now. This is my little domain that I let my creative mind go, whether its recreating something from the many chefs that I admire, my library of cook books or if its making something up with what ever I have in the fridge and cupboard. I still surprise my self with what I can create in here.