Skip to main content

Here is my Scallop Ramen Catch and Cook. I’ve always been a fan of Japanese food. I usually make a chicken ramen but scallop ramen is on another level. Below is a video on how I make it. Essentially the broth is made from a scallop stock using the skirts and trimmings, add some light soy, dark soy, Chinese five-spice, ginger, garlic, chilii flakes, and a dash of sesame oil.

Venison, Leek and Pesto Puffs
Venison, Leek and Pesto PuffsFeaturedRecipes

Venison, Leek and Pesto Puffs

Venison salami and leeks combined with pesto, feta, and cherry tomatoes on puff pastry. A deliciously easy snack or light meal!
Tim KavermannTim Kavermann
Ika Mata and Baked Scallops
Ika Mata and Baked Scallops
Ika Mata and Baked ScallopsRecipes

Ika Mata and Baked Scallops

A delicious duo of Ika Mata and baked scallops, combining refreshing marinated kingfish with savoury, garlic-baked scallops.
Tim KavermannTim Kavermann
Koheru Sashimi
Koheru Sashimi
Koheru SashimiRecipes

Koheru Sashimi

Fresh Koheru sashimi with citrus, chilli, and furikake for a zesty, vibrant dish.
Tim KavermannTim Kavermann