New Zealand Ocean Trout on Himalayan pink salt rock and topped with scallions
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New Zealand Ocean Trout on Himalayan pink salt rock and topped with scallions
steamed ocean trout with sesame, ginger and greens
Ushiwakamaru
First, check out my Ride & Review, HERE: This pop up from Michelin starred chef Hideo offers a range of delicious sushi in omakase or a la carte format ranging from $130-$250pp, and it is 100% worth it. My favorite bites were the ocean trout, giant clam, uni, and Montauk shrimp. I can’t wait to go back and try more. The pop up is around until November, but it may renew every six months…
More progress on the speed paint dragon commission, which is turning out to not be very speedy at all. I'm almost done, at least! Phthalo blue (green shade) with lemon yellow makes this beautiful turquoise. In case you were interested, that is! (It's even brighter in person!) Materials used: Winsor and Newton artists watercolors on Arches hot press 140 lb watercolor paper. I use brushes with natural sable hair because they far outlast synthetic fibers (and because they hold their shape and have a higher load capacity, I find.) In this case the brushes are Escoda 1210 Kolinsky. (I have been quite rough with them over the years, and they are still good as new.) Everyone has a different favorite brush. If it works for you, use it! :)
Roasted side of ocean trout with Iranian fig salsa
Roasted side of ocean trout with Iranian fig salsa
It’s a busy week for many of us with kids on vacation as well as celebrating various religious holidays. We, too, are busy in the kitchen and pushed for time. But we wanted to share the recipe we will have Friday night. It’s extremely easy, colourful, healthy and, if I might add, a show stopper. Enjoy your family time.
INGREDIENTS
1 side Fresh Ocean trout skinned and pin boned
Sea salt…
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