Author Archives for freddyoblog

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

A perfect French drop with your Autumn casserole

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Domaine de l’Olivette 2013

This French organic wine is a perfect accompaniment for your autumn or winter casseroles. I can sure praise this wine as it went so well with the Coq Au Vine I cooked this past Saturday, one more recipe I will be sharing with you very soon. This nice drop is made with a blend of Merlot, Syrah and Grenache in a 16th-century Chateau, you almost feel quite grand when you drink it. The wine is smooth, well balanced  and exhibits black fruit notes like raspberry and blackberry with a hint of spice.

Where can you buy this wine?


Oakbarrel

152 Elizabeth St, Sydney NSW 2000

Ph: (02) 9264 3022

http://www.oakbarrel.com.au

A Barossa Riesling that’s pretty left of centre

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I love good wines and enjoy the challenge in pairing wines with the recipes I make. One area I need to do more work on this year is to blog the wines that are often a hit with my dishes.

On this occasion, I was encouraged by a local wine aficionado to try the 2015 Il Chicco, a Riesling from Shobbrook wines. He loves this wine so much that he was heading back to the Oakbarrel this week for a few more bottles and convinced me to do the same.

He was right the wine was quite a hit last night with the simple tomato sauce based pasta and king prawns. Like a true Riesling, it’s high in acidity and aromatic, but it’s quite left of centre for a Riesling as winemaker Tom Shobbrook blended a seven-year-old sherry, the result is stunning. Tom follows traditional European methods and the wine’s natural state sure comes through with its striking oxidative flavours. In addition to its aromas, you have the freshness from this young wine that makes it a perfect match for shellfish.

Where to find this wine?


Oakbarrel

152 Elizabeth St, Sydney NSW 2000

Ph: (02) 9264 3022

http://www.oakbarrel.com.au

 

 

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