Saturday, December 17, 2011

FishyFacts 12

Many deepwater fish appear red in daylight, but in their natural environment, in ambient light, they appear grey or black.
Right: Orange roughy live at depths of hundreds of metres. Red light doesn't penetrate that far, so they appear black, against a black background! Illustration: Bernard Yau:

Sunday, December 4, 2011

Nailed It!

Momofuku steamed Pork Buns ...

Second attempt. Good flour, good yeast, some extra flour on the board to roll, non-stick baking paper, let rise at each stage and voila! Buns of perfection.

The pork belly is the easy part. After 6 hour marinade in sugar and salt, that is. Skin off, super hot oven, then cool oven.

Warm buns, warm pork, home pickled cucumber  (easy), spring onion, hoisin sauce and a few drops of sriracha sauce...

Amazing! Taste committed to memory to be able to compare to the real thing at Momofuku Ssam bar ... one day – maybe even prepared by son Dan.

Thursday, November 24, 2011

FishyFacts 11

Surface area of all world oceans – 360 million square km; Total volume – 1.33 billion cubic km. A lot of water between fish

Wednesday, November 23, 2011

FishyFact 10

As a rule of thumb, between 20% and 50% of most wild fish populations die each year from natural causes.
Left: A school of tarwhine. Most fish populations suffer very high natural mortality rates.
Photo courtesy:

Monday, November 21, 2011

FishyFacts #9

The brain of the average fish weighs about 0.05% the weight of its body. The equivalent human figure is about 1.8%


Saturday, November 19, 2011


Because they live at cold temperatures, deep-water fish will spoil in a fridge much faster than coastal or surface fishes.

Right: A steak from the deep sea 'Hapuku'.


Tomato Facts

Yes, I eat food other than fish. I am an omnivore (so are rats, cockroaches and pigs). This is my very first crop of tomatoes from the veggie patch that Loani the Fabulous (LTF) had built for my last birthday. Also in the patch are Vietnamese mint, normal mint, flat-leaf parsley, Thai basil, Greek basil, stawberries. capsicum and passionfruit.

The tomato plants were looking decidedly Jack-and-the-beanstalk-ish, so trimmed the tops, took off new flowers, et voila, tomatoes started to ripen. (Turns out there is more to tomato growing than sticking them in the ground and harvesting lovely plump fruit some weeks later ... Tomato

Heading for a salad to accompany the next fine fish dish. Spring has sprung.

Friday, November 18, 2011

Fishy Facts #7:

The total annual commercial catch of wild seafood in Australian waters is about 170,000 tonnes – just 0.2% of the global catch.
Right: Sand whiting. Just one of many species making up the commercial catch in Australian waters.
Photo courtesy:

Wednesday, November 16, 2011


Jewfish take their name from their large earbones (otliths) – called ‘jewels’ by fishermen. Jewelfish became jewfish over time
Right: A jewfish, or mulloway. Photo courtesy:

Monday, November 14, 2011


About 4400 species of bony fish, 350 species of sharks & rays,  44 species of whales & dolphins are found in Australian water
Left: Grey reef sharks, common on northern reefs
Photo courtesy: