FISHline News FEATURE SPECIES: SCALLOPS

From the desk of
Roberta Muir

A symbol of many things, from pilgrims on their way to the shrine of St James at Santiago de Compostela in Spain, to a multinational oil refinery, and found in all the world’s oceans, the scallop shell is perhaps the definitive shell shape. European names for this prized bivalve often reflect its association with St James, such as the German ‘Jakobsmuschel’ and French ‘Coquille St. Jacques’.

FISHline News Sydney Seafood School!
FEATURE SPECIES - MUSSELS

By Roberta Muir

Food Historian Alan Davidson says that the word ‘mussel’ comes from Latin (and Greek) ‘mus’, meaning ‘mouse’; perhaps the shape of the shell reminded ancients of the shape of a mouse’s body? A wonderfully affordable bivalve mollusc found all over the world and one of the easiest to prepare. 

SEE! LET THE WORLD BE YOUR OYSTER

By Leslie Back

"Only another oyster would find an oyster beautiful," wrote Dr R. Hedeen in his definitive book on oysters. But to the true aficionado oysters are a thing of beauty. Savour the sheer delight of a succulent oyster feeling it slip, like silk, down your throat - bliss! 

BUTTER OR MARGARINE?
THAT IS THE QUESTION

By Leslie Back

Both have their passionate admirers and equally their detractors, there are those that have simply opted for olive oil and others who think that having neither is the answer. 

CHEESE TO CHERISH

With Leslie Back

The allure of cheese knows no boundaries. Whether dense, robust, strong and down to earth, creamy, delicate as a breeze, richly delicious or patrician and elegant. Cheese is a heavenly food to be cosseted, debated and deeply appreciated for the marvel it is and the intense pleasure it gives.

Food Research THE LURE OF BALSAMIC VINEGAR

By Leslie Back

Passionate opinions abound and there are a wide and bewildering range of prices and qualities. Sadly too, there are some balsamic vinegars that do not live up to their name. 

Q&A with Leslie Back

With Leslie Back

Puzzled, mystified and driven to distraction? Why has the cake flopped, the mayonnaise separated and what does it mean to ‘blanch and refresh’? Leslie Back has the answer to some of these vital questions in the first of her two part series!

Q&A with Leslie Back - Part Two

With Leslie Back

Puzzled, mystified and driven to distraction? What does ‘Al dente’ mean? Is the term ’slow food’ anything like fast food? Leslie Back ha the answer to these vital questions in the second of her two part series.

OLIVE OIL

By Leslie Back

Leslie Back takes SHOWCOOK on an intriguing journey from olive to oil.
Today, there is a positive passion for cooking with olive oil. This aromatic ingredient has long transformed and enhanced the simple dishes of the Mediterranean. Cooks worldwide, who have never developed the taste for olive oil, are now enjoying the rich smooth fruitiness of this unique oil.

CHOCOLATE

With Leslie Back

"It flatters you for a while, it warms you for an instant; then it kindles a mortal fever in you," says Madame de Sévigné, the famous 17th-century letter writer. Chocolate was the rage and today remains as alluring as ever. Leslie Back gives us the scoop!