Herb and Olive Salt Baked Trout

Succulent and perfect Trout

Succulent and perfect Trout

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I love our local Farmer’s Market. The emphasis is on fresh and local produce, so each Market is slightly different from the one before, as fruits and vegetables come and go in their appointed seasons. It’s a culinary adventure, a treasure hunt every week. One of the stalls I usually make a bee-line for is a Mariculture Farm, specialising in Ocean Trout. Their Smoked Trout is utterly divine, a staple on grazing plates and savoury platters. Their fresh fish often graces our table at Clan Gatherings, replacing the Sunday Roast. Indeed I can almost guarantee that Eldest Daughter will miraculously appear at our door a few seconds after I pull this dish from the oven!

Moroccan Lamb “Tagine”

Moroccan Lamb "Tagine" cooked in a Crockpot

Moroccan Lamb “Tagine” cooked in a Crockpot

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One of our favourite low-fuss recipes for a cold Winter night is adapted from a Northern African dish cooked in a conical earthenware pot called a tagine.  I don’t have a tagine, or the charcoal fire it sits in, but that hasn’t stopped me pressing my crockpot into service to produce a satisfying facsimile. Close your eyes and let the rich aroma carry you off to the kasbah 🙂