An eatery in Fukuoka dedicated to serving the community

On our second day in Fukuoka, we were determined to make our way to a local seafood eatery called Umeyama Teppei Shokudo, where they have lunch sets on the menu. The eatery sticks to using local seafood that is in season and prepares delicious dishes that have turned this place into a local favourite. 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

A typical Spanish dish, Arroz caldoso!

Arroz  caldoso is another great typical dish from Spain, and the star ingredient is Calasparra rice. The main characteristic of this recipe is that the rice is served in its rich broth, as opposed to allowing the liquid to evaporate. As soon as you are done be quick to serve it before the rice absorbs all the liquid.

Across Spain you will find many varieties of this dish, the most common ingredients used are chicken, pork ribs, duck, rabbit, prawns, clams, vegetables or a combination of these ingredients. I was fortunate to try this recipe in Seville, where they use wild duck as they have a vast population that breed in the southwest of Seville.

Recipe (serves 4)

  • 1/2 free range chicken, cut into 4 pieces
  • 300g pork ribs
  • 200g chicken livers
  • 150g toasted almonds
  • 1/2 brown onion, chopped
  • 4 garlic cloves, crushed
  • 1 red capsicum, chopped
  • 1/2 red chilli, chopped
  • 4 cloves
  • 1 cinnamon stick
  • 200 ml white wine
  • 6 asparagus, chopped into 2cm pieces
  • Pulp of two small tomatoes
  • 1 tsp smoked sweet paprika
  • 150g calasparra rice
  • 1.5 ltr hot water
  • salt and pepper


Sear all the meats in a heavy based pan + olive oil + garlic cloves. Once all well browned, remove the meats and garlic from the pan + quickly sear livers. In a mortar and pestle, gently pound the liver and toasted almonds into a paste + 50ml wine + paprika + stir well.

Add the onions, capsicum and chilli to the pan, gently brown all the ingredients until it becomes a sticky sofrito + salt and pepper to taste + tomato pulp + stir well + allow the juices to evaporate + wine 150 ml wine to deglaze the pan.

Add chicken and pork ribs  back  to the pan + water + bring to a slow simmer + cloves and cinnamon + liver and almond  paste + stir well + rice + allow to simmer for 15 min, add the asparagus in the last 4 minutes. Make sure to serve it as soon as it is ready. This dish is well matched with a Carinyena wine from Catalunya, Spain.


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