Best EVER Chocolate Chip Cookies

Best EVER Chewy Cafe style Chocolate Chip Cookies

I know the title of “best chocolate chip cookie” is a big call but I stand by the statement. If you love chewy cafe style chocolate chip cookies then this recipe is one you’re going to want to try. My family devours these and I have not used any other method since I tried this recipe. These cookies are simple to throw together but I will point out a couple of important steps. Firstly, don’t skip resting the dough in the fridge before forming and baking. This helps give the cookies their lovely chewy texture. It’s also a good idea when you roll the cookies not to make perfect round ball shapes. I like to roll a heaped tablespoon into a ball then separate it in half and lightly squidge them together. This allows some of the chocolate chips to peek through and sit on top of the cookie which makes for better eating.  Lastly, don’t over bake them. Test a couple in your oven and see how long it takes for them to be at the just golden stage. In my oven this takes 12 minutes. At this point the cookies are way to soft to be able to remove from the baking sheet, but just let them sit for about 5 minutes and then you can carefully (because they’ll still be a soft) transfer them to a wire rack to cool completely. If you over bake you’ll end up with crispy rather than chewy cookies which is not what we’re after. This recipe yields a lot of cookies but they last for a week or more in an airtight container and you’ll be surprised at just how quickly they disappear!

Ingredients – Makes 20-24 cookies  Adapted from Host the Toast

2 cups + 2 tablespoons plain flour
1 teaspoon baking soda
2 teaspoons corn flour
½ teaspoon salt
180g butter, melted and cooled
1 cup light brown sugar, lightly packed
½ cup white sugar
2 large eggs
2 teaspoons vanilla extract
1½ cups dark chocolate chips


In a medium-sized bowl, whisk together the flour, baking soda, corn flour, and salt. Set aside. In a large bowl, beat together the cooled melted butter and the sugars with a hand mixer for about one minute. Then, add in the eggs and vanilla extract. Beat until just combined.

Slowly add in the dry ingredients and mix briefly, just until there are no flour clumps left. Fold in the chocolate chips. Cover and refrigerate the dough for 30 minutes to an hour. Remove the dough from the refrigerator and preheat the oven to 160C, making sure you have the racks in the middle to the top half of the oven.

Scoop a heaped tablespoon of cookie dough – about the size of a ping pong ball,  at a time and roll into balls. Then, tear the balls in half by pulling gently on both sides. Smush the two halves together again, but this time have the lumpy, torn sides face upward. Place on a baking sheet lined with parchment paper, making sure the cookies have space to spread.

Best EVER Chocolate Chip Cookie Dough Best EVER Chocolate Chip Cookies

Bake for about 12 minutes, rotating half-way through, or until the cookies have spread out and the edges are golden, but the center of the cookie still looks soft and just slightly under-cooked. Let cool on the baking sheets until the cookies are firm enough to remove. Every oven is different, so I recommend starting with just one or two cookies on the tray to see what baking time works best for you. Repeat with remaining batches, until all cookies are baked.

Best EVER Cafe Style Chewy Chocolate Chip Cookies

Arroz Caldoso – Spanish Seafood & Rice Soup

Spanish Seafood & Rice Soup - Arroz Caldoso

I have been on the hunt for a good arroz caldoso recipe ever since I saw Anthony Bourdain eating a bowl of it in one of his No Reservations episodes, probably one based in Spain as that is where the recipe originated. I couldn’t find too many recipes online for arroz caldoso but I got enough of a basic idea to create my own version. I like my arroz caldoso to be quite thick, almost stew like or resembling a very soupy risotto. As with most soup recipes the quality of the broth has a huge impact on the final dish so making your own stock from scratch is non-negotiable. You can use any mixture of seafood you like but my preference is for prawns, squid and firm white fish fillets. This is a light but very tasty meal that would make both an excellent starter or main course served with some crusty bread.

Ingredients  – Serves 4 as a main course

For the stock
2 tablespoons olive oil
1 onion, diced
1 carrot, diced
1 bay leaf
pinch of saffron
1.5 litres best quality chicken or vegetable stock
Large piece of meaty fish bones
Heads and shells of 8 prawns
1 teaspoon salt
Pinch of chilli flakes
1 large tomato, chopped

For the Soup
2 tablespoons olive oil
8 prawns, heads and shells on so as they can be used in the stock – see above
1 large onion, diced
2 cloves of garlic, diced
3 large tomatoes, chopped
1 tablespoon tomato paste
400g squid tubes, cut into bite size pieces
400g of firm white fish fillets cut into 4-6 chunky pieces
400g la bomba or arborio rice
½ teaspoon of mild smoked paprika
Pinch of saffron
Salt and pepper
¼ cup finely chopped parsley


To make the stock, heat the olive oil in a large saucepan and when hot add the onion and carrot and fry for a few minutes until lightly coloured. Add the prawn shells and heads and cook stirring and pressing down hard on the shells to release their flavour. Add the rest of the ingredients and bring to a boil, skimming any scum as it appears. Lower the heat to a simmer and cook for 40 minutes. Strain the stock and discard the solids.

Stock for Arroz Caldoso

To make the soup, heat the oil in a large saucepan and fry the onions and garlic along with a pinch of salt until fully cooked and soft. Add chopped tomato and cook on low heat for 15 minutes. Add paprika, 1 teaspoon salt, a few grinds of black pepper and the tomato paste. Stir well and cook for another minute.


Add squid and cook for a couple of minutes. Add the strained stock and bring to a simmer. Add rice and cook on a gentle simmer for 10 minutes. Add fish and cook for 5 minutes. Then add prawns and cook for a further 5 minutes. By this stage the rice and seafood should be perfectly cooked. Check for seasoning and adjust if necessary. Served garnished with parsley.

Spanish Seafood & Rice Soup - Arroz Caldoso

Roasted Plum & Yogurt Pavlova – Yep, No Cream!

Light Thanksgiving Dessert - Roast Plum & Yogurt Pavlova

I’m not pretending by any means that this Pavlova is healthy, it does after all contain one cup of sugar but it would be a lot more calorific if it was doused in the usual way with lots of whipped cream. Instead this version uses thick Greek yogurt which gives the Pavlova a lovely tang. You could substitute plain yogurt for vanilla, coconut or a fruit flavour such as passionfruit. My favourite thing though about this Pavlova is the roasted plums adorning the top. Plums when they are roasted have amazing flavour, sweet and sharp with a wonderful deep red colour. The roasting syrup from the plums is then liberally drizzled over the Pavlova just before serving along with some chopped pistachios. This would be a delicious light, and gluten-free, dessert for Thanksgiving or Christmas.

Ingredients – Serves 6  Adapted from Heinstirred

For the Meringue
4 egg whites
¼ teaspoon cream of tartar
¼ teaspoon salt
1 cup castor sugar
2 teaspoon corn starch
2 teaspoon white vinegar

Roasted Plums & Sauce
6 plums, halved and stoned (less ripe plums will hold their shape better)
4 and 1 tablespoon honey
¼ cup water
pinch of salt

Yogurt Filling
2 cups full fat plain Greek yogurt
2 tablespoons icing sugar
2 tablespoons sauce from the plums
1 teaspoon vanilla extract

Garnish (optional)
A handful chopped pistachio nuts


for the meringue: Preheat oven to 220C. Place baking paper on a baking tray and by using the bottom of a 22cm round cake tin or a 34cm x 11cm rectangular flan dish, draw the outline of the base on the paper. Beat the egg whites with the cream of tartar and salt until stiff peaks form. While the beater is still running add the sugar 1 tablespoon at a time until all the sugar has been mixed in and the meringue is thick and glossy. Sift the corn starch over the mixture, add the vinegar and mix well until combined.

Roasted Plums for Pavlova

Scoop the mixture onto the drawn lines and shape the meringue within the drawn lines, making the edges higher than the middle of the meringue. Place in the oven and immediately reduce the heat to 150 degrees C and bake for 30 minutes. Reduce the heat to 120 degrees C and bake for another 45 minutes. Switch the oven off and let the meringues cool inside the oven. Once cool, turn the meringue over and carefully remove the baking paper and place in a serving dish.

For the roasted plums: Preheat oven to 200C. Take 8 prettiest halves and place in a deep roasting dish. Drizzle with the 4 tablespoons of honey. Pour the water onto the bottom of the pan. Roast the plums for 20 – 30 minutes until cooked. Chop the remaining plums into chunks. Place in a small pot with the remaining 1 tablespoon honey, water and salt. Simmer for about 15 minutes (keep an eye on it and stir regularly) until the plums have cooked down and disintegrated. Cool and pass through a sieve to get a smooth sauce. Check the sweetness of the sauce but remember the meringue is very sweet.

For the yogurt filling: Mix the yogurt with the vanilla, sugar and syrup. To Assemble, spoon the yoghurt mixture on top of the meringue. Place the roasted plums on top. Drizzle with the sauce and sprinkle with the pistachios.

A Light Christmas Dessert - Roasted Plum & Yogurt Pavlova

Richard Olney’s Chicken Gratin – One of the All Time Best Chicken Dishes

Best Ever Chicken Dish - Richard Olney's Chicken Gratin

Many years ago, and by many I mean at least 30, my mother started collecting the Time-Life cook books. There were quite a few in the series, about 30 from memory, with each booking covering one ingredient – chicken, pork, pasta, pulses and grains, etc. These hard cover books were quite expensive for the time but I’m so glad my mother persevered and over time purchased the entire collection. They contain fabulous pictures with step by step guides to quite intricate recipes and in the back there are many more recipes that aren’t showcased with pictures. These were books for serious home cooks and I love them dearly. It wasn’t until recently that I learned the editor of these culinary tomes was a man named Richard Olney. Olney whilst born in America spent a great deal of his time living and working in France and was widely published. One of his classic recipes that has once again seen the light of day, thanks to Food52, is this chicken gratin. If this recipe is anything to go by he must have been a prodigious cook. It is everything one could hope for in a chicken dish. Crunch and texture from the bread crumb topping, perfectly cooked moist flesh and a luscious cheese spiked custard tying it all together. This is one hell of a delicious dish and the best thing is it’s super easy. Try this once and you’ll be making it time and time again.

Ingredients – Serves 4  Adapted from Richard Olney’s Simple French Food

1.2-1.5 kg skin-on chicken pieces, I used a mixture of wings, things and drumsticks but breasts could also be used.
Salt, pepper
30g butter
2 very large handfuls fresh bread crumbs – dried will not work and you don’t want them too fine.
⅓ cup white wine
¾ cup heavy cream
3 egg yolks
100g freshly grated Gruyère
Juice of  ½ lemon – I always leave this out as it tends to curdle the custard – for me there is enough acidity in the wine.


Heat the oven to 200C. Salt the chicken pieces and cook them in the butter over medium heat until nearly done and lightly colored on all sides. Transfer them to a gratin dish of a size to just hold them snugly, arranged side by side.

Cook the crumbs in the chicken’s cooking butter until slightly crisp and only slightly colored — still blond, stirring. Put them aside (don’t worry if a few remain in the pan) and deglaze the pan with the white wine, reducing it by about half.

Richard Olney's Chicken Gratin Richard Olney's Chicken Gratin

Whisk together the cream, egg yolks, salt and pepper, and cheese, then incorporate the lemon (if using) and the deglazing liquid. Spoon or pour this mixture evenly over the chicken pieces, sprinkle the surface with the breadcrumbs, and bake for about 40 minutes or until the surface is nicely colored and the custard is firm.

Best Ever Chicken Dish - Richard Olney's Chicken Gratin

Pizza Crackers

Perfect Party Appetisers - Pizza Crackers

For me this time of year always heralds the start of the festive season – between Halloween, Thanksgiving, Christmas and New Year (not to mention a lot of family birthdays sprinkled around these dates) there’s a lot of entertaining taking place in the next 10 weeks, yep 10 weeks! Having a few delicious appetisers that can be whipped up quickly and easily is very handy and these pizza crackers fit the bill perfectly. I like to make a couple of different types – some spicy with a scattering of salami for the adults as well as plain tomato and cheese. These crackers are made using very thin flat bread or wraps, the thinner the better. The bread is simply spread with pizza sauce, herbs and parmesan before being baked until crisp. These pizza crackers have the added bonus of being super light so even if you eat a fair few, and it’s hard not to, they won’t fill your guests up too much before the meal.


4 sheets lavash flat bread or wraps, the thinner the better
 cup tomato or pizza sauce
3 tablespoons Italian seasoning or a mixture of dried oregano, thyme and marjoram
4 teaspoons sugar, or to taste – the little extra sweetness from the sugar makes these crackers particularly tasty
Crushed chilli flakes, optional
80g very thinly sliced pepperoni, optional
Freshly grated parmesan cheese


Preheat the oven to 200C. Place the bread on a flat surface. Cover with a thin layer of tomato sauce. Using a medium-mesh strainer, sprinkle with the sugar. Then, sprinkle the dried herbs, crushed chilli flakes (if using) and Parmesan cheese. If you are using pepperoni place them on the bread in a single layer before topping with parmesan.

Pizza Crackers Pizza Crackers Pizza Crackers

Using kitchen scissors, cut into squares or rectangles. A pizza wheel would work fine too. Transfer to several baking sheets lined with baking paper. Bake for 10-12 minutes until the flatbread is slightly golden and slightly hardened. Remove from the oven and let cool until firm.

Toffee Almond Chocolate Semifreddo

Praline Chocolate Semifreddo

I’m a big fan of semifreddos. They are the perfect answer to homemade ice cream for those that don’t own an ice cream maker. They’re super easy and a great make ahead dessert. Even though I do have an ice cream maker I find that I veer towards semifreddos a lot more than traditional ice cream – they are a dessert within themselves, a whole package and don’t require anything else to go along side. Not to mention that due to my small freezer I need to know a couple of days in advance of when I want to make ice cream so I can freeze the bowl, and I am never that organised! This particular semifreddo has become a favourite. Not only do the toffee encrusted nuts adorning the semifreddo make for great presentation but there’s something very addictive about the combination of crunchy nuts and creamy ice cream. You can swap out the almonds for another type of nut, macadamia’s in particular work well.

Ingredients – Serves 6-8

225g (1 cup) white sugar
80ml (1/3 cup) water
200g unsalted almonds – macadamia nuts also work well
2 eggs
4 egg yolks
215g (1 cup) caster sugar
600ml thickened cream
30g (1/4 cup) cocoa powder
100g dark chocolate, coarsely chopped

Line the base and sides of a loaf pan with plastic wrap, allowing sides to overhang. Line a baking tray with non-stick baking paper. Combine the white sugar and water in a heavy-based saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, occasionally brushing down the side of the pan with a pastry brush dipped in water, for 5-7 minutes or until golden. Reduce heat to low. Add the nuts and cook, stirring, for 1-2 minutes or until nuts are well coated in toffee mixture. Pour over the lined tray. Set aside for 15 minutes or until the toffee is set. Coarsely chop.

Meanwhile, use an electric beater to whisk eggs, egg yolks and caster sugar in a heatproof bowl for 2 minutes or until light and fluffy. Place over a saucepan of simmering water (make sure the bowl doesn’t touch the water) and continue whisking for 6-8 minutes or until mixture is thick and pale. Remove from heat and whisk for a further 2 minutes or until cool.

Toffee Almond Chocolate Semifreddo

Use an electric beater to whisk together the cream and cocoa powder in a bowl until soft peaks form. Gently fold in the egg mixture, chocolate and one-third of the nut mixture. Pour into the prepared pan. Cover with plastic wrap and place in the freezer for 6 hours or until set.

Toffee Almond Chocolate Semifreddo Toffee Almond Chocolate Semifreddo

Remove the semifreddo from the freezer and set aside for 2-3 minutes to soften slightly. Turn out onto a serving platter and top with the remaining macadamia mixture to serve.

Grilled Chorizo, Corn & Black Bean Salad with Jalapeño Dressing

Best Ever Summer Salad - Grilled Chorizo, Corn & Black Bean Salad with Jalapeño Dressing

It was the Labour Day long weekend here in Sydney and the clocks went back marking the start of longer days and balmy nights. Right on cue we had the first truly warm day of the season and I could smell all the neighbourhood grills being fired up, ours included. With the start of barbecue season the search is on for salads that pair well with grilled meats, poultry and seafood. I have a list of staple salads that I make regularly like potato salad, coleslaw and tomato salads but this grilled salad with its Tex-Mex overtones is a little more unusual and so delicious. You can make it as hot or as mild as you like but I think it tastes best with a little bit of a kick. If you’re not a fan of Chorizo you can leave it out, or replace it with another type of sausage. Keeping the protein element does make this quite a substantial side dish which can be good or bad depending on what you’re pairing it with but it’s just as tasty without the chorizo if you prefer a lighter salad. I’ll be making this quite a lot over the coming months and it’s also a great do ahead recipe to take along to a picnic or to someone else’s barbecue.

Ingredients – Serves 4 generously  Adapted from Delicious Magazine

2 corn on the cob
400g can of black beans, rinsed and drained
1 avocado, peeled and chopped
200g cherry tomatoes, halved
1 small red onion, sliced
1 teaspoon ground cumin
1-2 Jalapeño chillies or green chillies, sliced (use more or less depending on how much heat you want)
Grated zest and juice of 2 limes
2 tablespoons red wine vinegar
1/4 cup olive oil
2 tablespoons chopped coriander
4 chorizo sausages, sliced on an angle – you can replace with another type of sausage if you prefer


Cook corn in salted boiling water for 10 minutes or until just tender. Drain and place on a hot griddle pan for a few minutes to get some nice charring on the corn, remove and let cool slightly. The charring of the corn is optional and if you want you can skip this step. When the corn is cool enough to handle cut the kernels off the cob and place in a bowl with the black beans, avocado, tomatoes, coriander and onion. Set aside.

Grilled Chorizo, Corn & Black Bean Salad with Jalapeño Dressing

In a small bowl combine, cumin, lime zest and juice, vinegar, the rest of the chillies and the oil. Season with salt and then toss the salad with the dressing. Heat a lightly oiled chargrill pan or a non stick fry pan over high heat. Grill the chorizo slices for 1-2 minutes on each side until crisp and cooked through. Drain on paper towel then toss through the salad.

If you want to make this ahead of time get all the ingredients prepped and them dress at the last minute but it’s best to keep the chorizo at room temperature once it has been cooked. I sometimes make the salad in advance and then grill the chorizo on the bbq along with what ever else we are grilling then add it to the salad just before serving.

Best Ever Summer Salad - Grilled Chorizo, Corn & Black Bean Salad with Jalapeño Dressing

Venetian Duck Ragu

Slow Cooked Duck Ragu for Pasta

I was recently watching Rick Stein’s television series, From Venice to Istanbul, and it really struck me how different the cooking of this section of the Veneto region is to the rest of Italy. The use of spices such as cinnamon and curry powder bring to the cuisine a real hint of its Byzantine past. This duck ragu, which is not a Rick Stein recipe by the way, is a great example where the cinnamon adds depth and complexity to a slow cooked sauce.

I love duck and it’s such a shame that people are either a little intimidated to cook with it or think it’s unhealthy. In fact, duck is very hard to get wrong as it will rarely dry out, especially the legs as in this recipe and duck fat is far better for you (as is butter) than those horrid hydrogenated vegetable oils. So if you see some duck legs sitting on your supermarket shelf this weekend grab them and try this very simple and delicious ragu.

Ingredients – Serves 6 (I halved the recipe)

1 tablespoon olive oil
Salt and freshly ground pepper
4 duck legs
2 onions, finely chopped
2 fat garlic cloves, minced
2 teaspoons ground cinnamon
2 teaspoons plain flour
1 cup red wine
2 x 400g cans chopped tomatoes
1 cup chicken stock
3 rosemary sprigs, leaves picked and chopped
2 bay leaves
1 teaspoon sugar
2 tablespoons milk
600g large tubular paccheri pasta or pappardelle
Freshly grated Parmesan to serve


Heat the oil in a heavy bottomed pan which has a lid. Season the duck legs with salt and pepper Add them to the pan and cook on all sides for about 10 minutes or until nicely browned. Remove to a plate and set aside. Add the onions to the pan along with a pinch of salt and cook for until softened. Add the garlic and cook for a further minute, then stir in the cinnamon and flour and cook for a another minute. Return the duck to the pan, add the wine, tomatoes, stock, herbs, sugar and seasoning. Bring to a simmer, then lower the heat, cover with a lid and cook for two hours, stirring every now and then.

Venetian Duck Ragu Venetian Duck Ragu

Carefully lift the duck legs out of the sauce and place on a plate – they will be very tender so try not to lose any of the meat. Pull off and discard the fat, then shred the meat with two forks and discard the bones. Add the meat back to the sauce and check the seasoning, then add the milk and simmer, uncovered, for a further 10-15 minutes while you cook the pasta.

Venetian Duck Ragu Venetian Duck Ragu

Cook the pasta following package instructions, then drain, reserving a cup of the pasta water, and add the pasta to the ragu. Stir to coat all the pasta in the sauce and cook for 1 minute more, adding a splash of pasta water if it looks dry. Serve with grated Parmesan.

Slow Coked Duck Ragu

Marinated Fried Zucchini with Mint

An Italian Side Dish - Marinaded Fried Zucchini with Mint

I am always on the look out for new and different side dishes. Even though a side dish is the supporting act in a meal and never the star of the show, a really good side can turn an ordinary or plain main into something very special. I guess that’s why side dishes in steak restaurants are so crucial. This zucchini (or courgette) dish is a lovely recipe that hails from southern Spain where the technique of frying an ingredient then marinading it is quite  common. It’s also  popular in Italy where zucchini are cut quite thick and left out in the sun to dry before being fried which intensifies its flavour. The addition of mint makes this wonderfully refreshing and the garlic is really essential to bring out the flavour of the zucchini. This pairs beautifully with roast chicken and game as well as lamb or fish.

Ingredients – Serves 4  Adapted from Australian Gourmet Traveller

500gm zucchini, cut diagonally into 2.5cm-thick lengths
60 ml (¼ cup) extra-virgin olive oil, plus extra to serve
garlic cloves, 1 cut into 4 slices; 1 finely chopped
dried red chilli, crushed or a large pinch of crushed chilli flakes
2 tablespoons thinly sliced mint
2-3 tablespoons red wine vinegar
Sea salt


Line an oven tray with paper towels. Place zucchini on tray and stand to drain for a minimum of 30 minutes ut the longer you can leave them out the better they will be. Pat dry with paper towel.


Place oil and garlic slices in a large frying pan over medium heat and gently fry until golden brown. Remove garlic with a slotted spoon and discard. Increase heat to medium-high. Add zucchini in batches and fry until browned on both sides. Remove with a slotted spoon, drain on paper towels, then place on a serving plate. Scatter with finely chopped garlic, sea salt, chilli and mint, season to taste, drizzle with vinegar and serve at room temperature. If serving the next day, cover the plate with plastic wrap and store in a cool place, but not the refrigerator.

An Italian Side Dish - Marinated Fried Zucchini with Mint

Miso Crab Risotto with Ginger Butter & Crispy Tarragon

Donna Hay - Miso Crab Risotto with Ginger Butter & Crispy Tarragon

It’s hard to photograph a risotto that is almost all white and make it look appealing, well hard for me anyway, but I can assure you that this crab risotto from Donna Hay is very delicious and very indulgent. I love the use of miso and ginger that give this risotto just a little nudge towards Asia. You’ll need to use fresh crab meat for this recipe, tinned or vacuum packed crab won’t be good here. In Sydney you can buy picked blue swimmer crab meat from most fish mongers and also from the fish market, it’s expensive but in a dish like this well worth the cost. This risotto would make a lovely starter for a special occasion dinner. The prep work involved is quite easy and a good tip for when you want to cook risotto for company is to prepare the recipe to the stage just before the first ladle of stock is added  then keep the pot covered and at room temperature. When you’re 20 minutes away from wanting to serve just bring the pot back up to heat with your first ladle of stock and continue as normal. Doing it this way minimises the amount of time you’re away from your guests and your risotto won’t suffer in the slightest – this is how risotto is prepped in a lot of restaurants.

Ingredients – Serves 4-6     Adapted from Donna Hay

2 tablespoons extra virgin olive oil
6 sprigs tarragon
3 eschalots (French shallots), finely chopped
2 cloves garlic, finely minced
⅓ cup dry sherry
1 tablespoon white miso paste
Salt & freshly ground black pepper
2 cups arborio rice
1.25 litres fish stock, heated – I used a light chicken stock
Miso Crab Butter
150g unsalted butter chopped
1 ½ tablespoons white miso paste
500g cooked crab meat
1 teaspoon finely grated lemon rind
1 teaspoon finely grated ginger
2 teaspoons lemon juice


Heat the oil in a large saucepan over medium heat. Carefully add the tarragon, in batches and cook for 30 seconds or until crisp. Set aside on a paper towel.

Add the eschalots and garlic and cook, stirring occasionally for 6-8 minutes or until translucent, being careful not to get any colour on them. Add the sherry, miso, salt and pepper and cook for 2 minutes. Add the rice and cook stirring for 1-2 minutes. Add the stock, 1 cup at a time, stirring until each cup is absorbed and the rice is al dente, about 25 minutes.

To make the miso crab butter, melt the butter in a small saucepan over medium heat. Add the miso and cook for 1 minute. Add the crab and lemon rind and cook for a further 2 minutes or until the mixture is foaming and the crab is heated through. Add the ginger and lemon juice and stir to combine. Divide the risotto between bowls, spoon over the miso crab butter, sprinkle with black pepper and serve with the crispy tarragon.

Best Ever Risotto - Miso Crab Risotto with Ginger Butter