Today's dish is a baked trout with a mussel based sauce and a julienne of vegetables. Chef Jean Claude Rival recommends a simple side serve of steamed potatoes or rice with this traditional French ...

Heat a large heavy-based saucepan until smoking hot and add in the prepared mussels. Add in the white wine and water, reduce the heat. Add in the leeks and shallots. Place the lid on the pot and cook ...

Melbourne-based, Croatian-born Ino Kuvačić of Port Melbourne restaurant Dalmatino offered this seafood pasta recipe on Drive with Raf Epstein's Foodie Tuesday segment. The dish in Croatian is called ...

Garlic, white wine, and a mix of fresh Italian herbs make the perfect base for our simple yet sophisticated spaghetti with mussels recipe.

Put the milk and water into a pan and bring to the boil. Cut the cauliflower into florets and add to the pan. Boil until soft, drain and add some cream, blend until you have a smooth puree. Sweat the ...

Remove the sausage meat from the casing. Brown the sausage meat in a hot pan. When the sausage meat is cooked, add the tomatoes, roasted peppers, tomato sauce and green peppers. Bring to a boil and ...

Plaice are such a lovely fish to eat with a moist, fine texture and distinctive flavour which is very popular in the restaurant. Did you know with a Digital Subscription to The News, you can get ...

This recipe by Sébastien Piel is quintessentially French, featuring ocean trout with puff pastry and Swiss brown mushrooms. The mushrooms give an earthiness to the dish and balance the seafood.

At the start of the year of the dragon we thought we'd feature an artisan product which can be used extensively in Chinese cooking, but with a very New Zealand twist. Bob Molony's Ah Fooks mussel ...

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There are some recipes that are all about showcasing the main ingredient, honoring that pristine piece of fish or dry-aged steak with a sprinkle of salt and pepper and nothing more. And then there are ...