THE TWELVE DAYS OF CHRISTMAS
We love a little ‘twelve days of Christmas’ at Rockpool. Truth be told, if you asked the staff treading the kitchen mats and table aisles their thoughts at this point of the year, chances are there’d...
View ArticleRECIPES
Pasta and seafood is such a wonderful combination. You can make the spaghetti dish with mussels instead of clams, or using only prawns. For a tasty seafood salad, simply add a dressing of herbs and...
View ArticleTHE YEAR THAT WAS – ROCKPOOL, 2013
That was massive, right? 2013? We rocked it, there’s no doubt and we intend to carry right on rocking it through 2014 and beyond, so grab your hats folks and hold tight. Here we go, our year in...
View ArticleMonday Recipes
Crumbed veal escalopes also go well with the Italian tomato sauce. The crumbs give it a really nice texture. If you do use crumbed veal escalopes, try serving them with anchovies and a poached egg on...
View ArticleAustralia Day
What is it exactly and why do we celebrate? On the 26th of January each year, Australians celebrate their National Day, the day of the first landing, Foundation Day. On this day in 1788, Captain Arthur...
View ArticleVALENTINES DAY
This year, Valentine’s Day is brought to you by Rockpool, and the colour red! RED. Because red is romance, passion, roses and pinot noir, all of which we can offer, here or there, in some way or...
View ArticleMONDAY RECIPES
The chipotle will come in bigger tins than you need. Cover the remainder with a little olive oil for future use.You can use it chopped and blended with butter for meat and seafood barbecues –...
View ArticleTuesday Recipes
The snapper can be replaced by any fish you like. The butter gives the sauce a really nice silkiness. We use thick steaks from larger fish – about 3kg to 5kg. If you use thin fillets, adjust the...
View ArticleTuesday Recipes
The unique Japanese seasonings used in these two recipes are worth tracking down – try any good Asian grocer. Sansho pepper is a relation to Sichuan pepper. It’s slightly numbing, with an earthy lemon...
View ArticleTuesday Recipes
Oxtail rague with pappardelle pasta Serves 4 60g unsalted butter 60ml olive oil 1kg oxtail, cut by your butcher into 5cm chunks 2 rashers bacon, finely chopped 1 celery stalk, finely diced 1 carrot,...
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