Email

I confess to being a little intimidated by cooking whole fish. All the bones and the scales and the eyes.... not something I love to deal with. But when I do cook a whole fish I always find it a rewarding experience, the flavour cannot be beaten. This week our contributing chef Lennox Hastie gives a masterclass on how to grill flounder. He has many tips and tricks for maximising this underutilised species and even manages to make this unassuming animal look beautiful. Discover too how to roast a cabbage to turn this utilitarian veg into something wonderful.

Tilly Pamment makes gorgeous cookbooks. Her latest, Handfuls of Sunshine is as pretty and sumptuous as her previous title, The Plain Cake Appreciation Society. Check out her beautiful melting moments recipe by clicking the link.

We have some bonus recipes this week courtesy of Ino Kuvacic's book Dalmatia, which is also featured in our regular Journeys pages.

Enjoy.

Elizabeth Meryment

The Weekend Australian Magazine

Recipes

SOUP

This velvety soup is a perfect winter warmer

With carrot, capsicum and eggplant, this soup is the perfect meal starter or dinner on its own.

INO KUVAČIĆ

COOKING

This is the Mediterranean in a bowl

This is one of the most loved dishes in Croatia. It is a typical fisherman’s recipe – simple but delicious.

By INO KUVACIC

WHOLE FOODS

Lennox Hastie’s tips on the best way to grill a whole fish

There’s a quiet elegance to cooking this fish. It doesn’t demand heavy sauces or intense seasoning.

By LENNOX HASTIE

BAKING

The only melting moments recipe you’ll ever need

Melting moments, and the passionfruit variety in particular, have long been my biscuit of choice. Good ones are hard to come by, so when you do, they are like gold.

By TILLY PAMMENT

Wine

Cellar director John Lehmann offers three excellent Barossa shirazes for a super six saving of $146. Details here.

Magnum on offer to celebrate classic cabernet

It’s ‘the hidden gem’ of Clare Valley, according to this winemaker, who’s armed with a special incentive to spread the word about his soft, fruit-driven red wines.

By JOHN LEHMANN, TOM SMITHIES

Meet NZ’s gun-toting female winemaker

Jannine Rickards is a winemaker with a deft touch and inquiring mind who clearly sees the beauty in this world and bottles it.

By NICK RYAN

From our recipe collection

AUTUMN COOKING

Delicious, easy and mild: pear and parsnip soup

It’s great in little mugs as a starter, or in a bigger mug or bowl as a main, perhaps with batons of crunchy toasted Turkish bread

By SOPHIE HANSEN

Journeys

How family hospitality shaped one of Europe’s richest food cultures

With a distinct divide between the southern coastal and northern continental culinary cultures, this is one country where you should let your taste buds determine the itinerary.

By INO KUVAČIĆ

P.S

Heading overseas and wanting to know the best restaurants to book before you go? The Australian Weekend Magazine's regular contributor Alexandra Carlton has all the inside information. From Paris to Auckland, her list will have you covered. Read it here.