Author Archives for freddyoblog

An Izakaya in Fukuoka inspired by the mandarin fruit and natural wines

Warayaki Mikan is in one of the oldest parts of Fukuoka – Haruyoshi. This place is currently the talk of the city, and when you get there, you won’t dispute that. The Haruyoshi area has been renowned for its drinking spirit and traditional Izakayas. Continue reading

The 250 year old egg dish in Nihombashi Tokyo

For over 250 years, this restaurant in Nihombashi Tokyo has had people lining for hours to get a taste of chef Yamada Kosuke’s egg dish – oyako-don. First, he simmers the chicken in a sweet soy sauce broth, and then a well-beaten egg is poured over the chicken leaving Continue reading

A Chilean favourite, pastelera con pato 

If I had to pick one recipe I cooked last year that stood out for me; I have to choose pastelera con pato, a simple corn mash with duck. This Chilean recipe brings back childhood memories, especially the corn mash which we often devoured in summer when corn was in abundance. We would gather for lunch in my grandparent’s backyard Continue reading

Freddy’s Catalan Paella

Catalunyans say this dish represents the produce from the mar i montanya (sea to the mountain), all in one pan. It was mother’s day, a special celebratory day that such a dish deserves. On this day I covered a lot of ground sourcing my ingredients in Sydney that it felt like I had been to the sea, the mountain and back. I was lucky to find farmed Continue reading

Call it ‘arroz con pulpo’ or octopus rice!

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It has been almost a year since I last posted a food experience on freddyO. Over the past few months, I have continued to explore Spain, especially the Basque country through my cooking. For me, the amazing aspect of food is that you can explore the world from the comfort of your kitchen. But for now, I have settled in the beautiful Basque country, where I am discovering the foods of Pamplona, Navarra, Donostia and towns like Hondarribia. Cooking and wine have an origin and provide a door wide open to our globe. Continue reading

As Sardinian pasta with braised lamb

Typically in Sardinia, this rustic dish is prepared for lots of people, so it is ideal for those winter gatherings with friends. You will need a whole lamb shoulder on the bone, and best to start this recipe a day ahead, to give the meat enough time to marinate. Fresh pasta, like pappardelle, is a good match for the thick silky lamb sauce, that will have you asking for more bread to scoop the delicious sauce off your plate. Continue reading

A simple Basque recipe for the week

The Basque people have made remarkable contributions to the world. They were great ship builders, explorers, fishermen and one of the most admired gastronomic societies. They have preserved traditions for centuries, and we are fortunate we can still experience an element of their rich mystique culture through their great recipes. Like this very special Basque dish – merluza con salsa verde y almejas  Continue reading

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