Paddock To Plate

Bryan Martin

PADDOCK TO PLATE

By Bryan Martin

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Bryan Martin is a freelance food writer and restaurant reviewer with a penchant for raising and growing his own food on the farm. Self-sufficiency is his aim but winemaking pays the bills. In his weekly column for Food and Wine in The Canberra Times he shares stories of country life.

Read more of his columns below:

Bryan Martin's beefed-up vegetable tortilla bake with chilli jam

Fantastically filling: Vegetable tortilla bake.

You won't miss the meat in this hearty bake that sings with the colours of Mexico.

Cook | Paddock to plate | Tue Mar 17 23:30:00 EST 2015

Bryan Martin's summer nectarine tart tatin

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Nectarines are in season so here is how make a sweet tart tatin dessert from the ones you haven't eaten, writes Bryan Martin.

Cook | Paddock to plate | Mon Feb 16 11:22:57 EST 2015

Bryan Martin: Carpaccio of salmon with walnut and pumpkin seed dukkah

Bryan Martin's carpaccio of Atlantic salmon with walnut and pumpkin seed dukkah.

So what dish is a fitting tribute to a Zen-like mind and body? Go nuts on this twist on carpaccio.

Cook | Paddock to plate | Tue Feb 03 15:42:41 EST 2015

Bryan Martin's wild blackberry puddings and a side of bugs

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What do you do with a "weed of national significance" before bulldozing them? Eat their fruit, writes Bryan Martin, who whips up a wild blackberry dessert, and a plate of "beer bugs'' on the side.

Cook | Paddock to plate | Tue Jan 27 23:45:00 EST 2015

Bryan Martin's pulled pork and coleslaw recipe

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This slow cooked pulled pork with chipotle rub is perfect with crisp, creamy coleslaw in a soft white roll with dill pickles.

Cook | Paddock to plate | Tue Jan 27 17:55:13 EST 2015

Bryan Martin's fried chicken with homemade ranch dressing

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Inspired by a visit to the United States, Bryan Martin sets about making fried chicken with ranch dressing.

Cook | Paddock to plate | Thu Jan 15 17:08:22 EST 2015

Bryan Martin's duck egg nets with roast duck salad recipe

Food that looks real: Make your own Chinese-style roast duck.

Make a summer dinner with these egg nets filled with roast duck salad.

Cook | Paddock to plate | Wed Dec 10 18:42:05 EST 2014

Bryan Martin's great caesar salad

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A 100 years on from its inception, the caesar remains summer's best salad.

Cook | Paddock to plate | Tue Dec 02 14:19:43 EST 2014

Exploring Australian Home Cookery: a vintage cookbook from the 1930s

Bryan Martin delves into a vintage cookbook from the 1930s and discovers horrifyingly inappropriate theme parties, recipes involving a "potato wall" and appetisers laced with bacon.

Cook,Canberra Life | Paddock to plate | Tue Nov 04 23:45:00 EST 2014

How to use up coffee grounds? Cook them with carrots

Taste to try:  A great accompaniment to a roast or simply to have on its own.

Apparently one of the best things to do with coffee grounds is to mix them into the soil where you will plant carrots.

Cook | Paddock to plate | Tue Oct 28 23:45:00 EST 2014

How to pick the best oysters for spring

Hot stuff: Angasi oysters.

After a weekend dawn raid in the regional markets Bryan Martin comes home with a mixture of oysters to crack open and try in a variety of ways.

Cook | Paddock to plate | Wed Oct 08 11:12:52 EST 2014

BrodDogs at Westfield Belconnen is top dog

BrodDogs' owners Sascha Brodbeck and Joelle Bou-Jaoude.

Bryan Martin visits Canberra's iconic little red caravan to sample its cool fast fare.

Cook | Paddock to plate | Tue Oct 07 23:45:00 EST 2014

Why my Thermomix makes the best sorbet

Blood orange sorbet

A new model of Thermomix is out and Bryan Martin is in a bit of spin over its cult status.

Cook | Paddock to plate | Tue Sep 30 23:45:00 EST 2014

How to make tofu, but beef eaters beware

A beef shank with Thai flavours.

It takes a good while to make tofu, but in the end Bryan Martin decides his sons would rather eat meat.

Food News,Cook | Paddock to plate | Tue Sep 23 23:45:00 EST 2014

Kale fails as a superfood

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A sceptical Bryan Martin investigates the latest so-called "superfood".

Cook | Paddock to plate | Tue Aug 19 00:00:00 EST 2014

Peace in Middle East? Solution is roast lamb with harissa

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An Israeli and a Palestinian who work together to run restaurants set an excellent example to follow, writes Bryan Martin.

Cook | Paddock to plate | Tue Aug 12 23:45:00 EST 2014

Antonio Carluccio's eggplant parmigiana changed me

Smokiness: Bryan Martin's eggplant parmigiana.

Bryan Martin recalls the impact of making the chef's simple eggplant parmigiana 'back in the day'.

Cook | Paddock to plate | Wed Jul 02 11:55:47 EST 2014

Miso ramen recipe: How to use your noodles

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Bryan Martin cooks miso ramen adapted from a David Chang recipe.

Cook | Paddock to plate | Wed Jun 25 17:24:10 EST 2014

Deep fried mac and cheese: A hipster hit

Deep-fried mac and cheese.

Bryan Martin examines the hipster diet and creates an artisanal, ironic recipe.

Cook | Paddock to plate | Tue May 27 15:29:10 EST 2014

Picking mushrooms the safest way

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Wild mushrooms and freshly picked chestnuts inspired Bryan Martin to think of late autumn pie.

Cook | Paddock to plate | Wed May 14 03:00:00 EST 2014