Cooking Reflections

Cabbage and Parmesan Salad - This was my attempt at replicating the one we ate at Rockpool.

Finely shred one small green cabbage or half a large Savoy cabbage. Put in a large bowl and season with sea salt and cracked black pepper. Drizzle with extra virgin olive oil and red wine vinegar at a ratio of three parts oil to one part vinegar. Start to toss the cabbage. Don’t add so much dressing that it becomes wet, it should be just enough to moisten. Toss through freshly shaved parmesan, to taste.

Gyoza Noodle Soup - served with lettuce, enoki mushrooms, black cloud ear fungus and dried lily buds (soaked, then tied into knots). The Gyoza is stuffed with pork mince, wombok (Chinese cabbage), green onion, egg, light soy, sugar, sake and sesame oil

Prosciutto, Cherry Tomato and Mushroom Pizza - I love my black pepper!

 Salad of Rocket, Grated Mozzarella, Sauteed Mushrooms and Prosciutto - the dressing is made from three parts olive oil to one part balsamic vinegar, with a generous amount of salt and pepper.

Crunchy Parmesan-crumbed Chicken