Australian Gourmet Traveller recipe for smoked eel “carbonara” by Mitchell Orr from 121BC, Sydney. “This dish was created for friends who don’t eat pork. The smoked eel plays the part of guanciale or ...

Australian Gourmet Traveller recipe for crostini with smoked eel pâté and glacé beetroot. “I love smoked fish, and this eel pâté is delicate, rich and moreish. It goes well with just about any drink ...

Leave the skin on when you cook your eel because in under the skin is a beautiful layer of fat that will render it and give it an almost bacon-flavour. Teamed with a wasabi mayo, this toastie is ...

1. Place the olive oil and butter in a deep skillet and heat over medium heat. Stir in the chopped fennel bulb and cook, stirring, until wilted, about 2 to 4 minutes. Add the orzo and stir to coat the ...

Discover the fascinating history of the rise and fall of eel pie. This street food was once a common sight in London and is now almost impossible to find.

Eel at Christmas was eaten all over Europe in the Middle Ages. In Spain, people used to eat them around the Christmas season. Eel was cooked in numerous ways in Italy, depending on the region. It was ...

Like the arrival of the first local strawberries, nothing says summer like a Comber Early potato. They’re in the shops now but make the most of them as the season is limited. They have PGI status, ...