Dark Bar-sided Skink - Sydney, Australia

Dev Wijewardane Photography
Dark bar-sided Skink - Sydney, AustraliaFirstly, sorry for the prolonged absence. A new family member has meant that photography has taken a back seat to other more important activities. However, I was able to duck out for about an hour or so this morning and here are the results. I opted to head out with the macro lens and ...

R - Beef Rendang

Dev Wijewardane Photography
Beef Rendang with Cucumber SaladAfter a longer hiatus than we care to think about, we are finally back with ‘R’. One reason and the other have kept us from keeping to the weekly aspect of the Project, but we had never abandoned it in our thoughts. We’ve still got a list of recipes we are keen to try out, and ...

Q - Quince stuffed with Lamb, Pomegranate and Coriander

Dev Wijewardane Photography
Quince Stuffed with Lamb Pomegranate and Coriander “This is a stunning dish that we always go back to. We regularly teach a simplified version in our Saturday morning classes at Leiths cookery school in London. There, we don’t stuff the quince but just dice it and cook it in the sauce with the meat filling shaped into meatballs. We recommend ...

P - Pork Rib Racks Braised in Pedro Ximinez

Dev Wijewardane Photography
Pork Ribs in Pedro Ximinez“Meaty, sticky, smoky and sweet – these braised pork ribs are fun finger food for carnivores. There is something primal about holding a bone in your hand and pulling the meat off with your teeth. Some people can do this with such style and panache that it becomes sensual.”– Frank Camorra & Richard Cornish, ‘MoVida – ...

O - Octopus and Orange Salad

Dev Wijewardane Photography
Octopus and Orange Salad“There are few animals as visually stunning as a baby octopus when cooked. Purple-tinged arms curl and twist into an eye-catching swirl that looks more like a sculpture in an art museum than a meal on a plate.”– Mark Sisson, ‘Mark’s Daily Apple’More photographs inside.We thought we’d try an ingredient we’d never worked with before for ‘O’ ...

N - Nahm Dtok (Grilled Beef Salad)

Dev Wijewardane Photography
Nham Dtok (Grilled Beef Salad)“The name of this salad comes from the beads of meat juice that form on the side farthest from the heat as the meat grills, which Thai cooks refer to as ‘nahm dtock’ – literally ‘water falling’. This is their cue to turn the meat, which is normally cooked to medium-rare.”– David Thomas, ‘Thai Food’More photographs ...

M - Murgh Musallam (Braised whole baby chicken)

Dev Wijewardane Photography
Braised Spatchcock“If ever a culture was reflected in food, look no further than the Mughals. There is a definite link between their approach to cooking, their approach to textile, their approach to architecture, their very lifestyle. The majesty of their buildings, their dazzling costumes, ther ichness of their culture… all can be found in their amazingly august, bejewelled, rich food.”– ...

L - Lamb and Pistachio Manti with Shepherds Salad and Garlic Yoghurt Sauce

Dev Wijewardane Photography
Lamb and Pistachio Manti with Shepherd's Salad and Garlic Yoghurt Sauce“Manti are the Turkish equivalent of ravioli, little pasta parcels that originate from Kayseri in central Turkey’s Cappadocia region. I have teamed my adaptation of these with another classic – the widely available shepherd’s salad that has sustained many a rural worker during their travels with their herds.”– Christine Manfield, ...

K - Kakavia (Aegean Fish Stew)

Dev Wijewardane Photography
Kakavia (Aegean Fish Stew)“Greek fishermen make this out at sea, using whatever they’ve hauled into their boat that day, and cooking it in seawater… because their water is ready-salted they don’t need any seasoning at all to achieve a perfectly delicious stew. Genius!”– Jamie Oliver, ‘Jamie Does’More Photographs inside.Things weren’t boding well for ‘K’. We’d had a manic weekd – ...

Rio de Janeiro - Brazil

Dev Wijewardane Photography
View from Sugar Loaf - Rio de Janeiro, BrazilI had done a lot of research on our trip before I left and had a number of shots on my list for Rio. One of which was the iconic view of the city taken from the top of Sugar Loaf. We landed in Rio in the middle of a clear night ...

J - Jambalaya

Dev Wijewardane Photography
Jambalaya“Creole and Cajun cooking, the food of New Orleans and the surround countryside, is one of the most vibrant and exciting cuisines in the world today. French in its origin and accents, this spicy and sometimes fiery tradition also embodies elements of Native American, Spanish and African cooking… The Creole cooks of New Orleans created a sophisticated and complex cuisine ...

I - Isso Curry (Prawn Curry)

Dev Wijewardane Photography
Isso curry“Curries, which are inevitably part of every meal, are not necessarily classified according to the main ingredients, but according to the type of spicing, the method of cooking or the colour, which, to the initiate, conveys a whole lot more than just whether a curry is white, red or black.”– Charmaine Solomon, ‘The Complete Asian Cookbook’More photographs inside.Issa!Call us ...

Snail Kite - Amazon, Brazil

Dev Wijewardane Photography
Snail Kite (Rostrhamus sociabilis) - Amazon, BrazilDuring our time on the Rio Negro we saw a number of birds of prey perched on trees by the water. Of these birds the Snail Kite was probably the least shy. We saw them on a number of occasions while out on the water and were able to approach without spooking them. The ...

H - Haloumi with Asparagus and Honey-seared Endive

Dev Wijewardane Photography
Grilled Haloumi with Asparagus and Honey-Seared Endive“This isn’t really a salad you fling together at the last minute, but rather is carefully composed of sophisticated flavours…”– Greg & Lucy Malouf, ‘Moorish’I vowed to myself at the start of this project that we wouldn’t cook recipes from the same book on consecutive weeks. Alas, it’s only taken us eight weeks to ...

G - Green Gazpacho

Dev Wijewardane Photography
Ice cold Gazpacho“An unusual all-green version of the popular Spanish soup, which uses coriander to add a citrusy zing. Gazpacho is at its most refreshing and best when it is thick and creamy and cold, cold, cold.”– Greg and Lucy Malouf, MoorishMore photographs inside.The IngredientsThis was another dish that I’d had my eye on since the beginning of the Project. ...

Fish Kebabs with Fattoush

Dev Wijewardane Photography
Kebabs on the Barbie“There are plenty of unique variations on the chopped salad but one of the most popular is Fattoush… each cook, each family, each community has their own variation. A small bone of contention is the size of the dice. Some advocate the tiniest of pieces, only a few millimeters wide, others like them coarser, up to 2 ...

E - Eggs, Son in Law Style

Dev Wijewardane Photography
Son in Law Eggs“There are a few theories as to why these delectable deep fried eggs drizzled with a sticky Thai sauce are indeed called ‘Son in Law Eggs.’ Some suggest a son in law once cooked them to impress his mother in law, a more scandalous speculation (and the one I like more) is that if a mother in ...

Yacare Caiman - Pantanal, Brazil

Dev Wijewardane Photography
Yacare Caiman (Caiman yacare) - Pantanal, BrazilThe Yacare Caiman is one of the most common animals in the Pantanal where around 10 million individuals exist. We visited the Pantanal in the dry season and saw Caiman gathered around every water hole and stream that we came across. I was fortunate to be able to photograph them while they were feeding ...

D - Duck with Five-Spice and Bok Choy

Dev Wijewardane Photography
Duck with Five-Spice and Bok Choy“Technology is a part of cuisine that should be embraced rather than shunned.”– Heston Blumenthal, ‘Heston Blumenthal at Home’I’ve never been a fan of duck. Most people find this a horrifying revelation – duck, for them, is usually a treat, residing in that category of dishes one orders at a fancy restaurant because one doesn’t ...

C- Ceviche

Dev Wijewardane Photography
Ceviche of Kingfish“In 2004, ceviche was officially declared part of Peru’s cultural heritage (through the grand-sounding “Resolución Directoral Nacional N° 241/INC-2004”). In September 2008, Peru’s Ministry of Production further honored the traditional dish by creating Día Nacional del Cebiche (National Ceviche Day), to be held each year on June 28.”– Tony Dunnell, About.com, Peru TravelFollow us on Facebook - https://www.facebook.com/RoastSimmerBakeMore ...