Andrew Dwyer – The Cast Iron Cook
Cooking with Fire
Skip to content
Home
About Me
Contact Me
Recipes
Starters
Fire-grilled artichoke stuffed with garlic and Parmesan
Soups
Scallop and Lemongrass Soup
Bakery
Anzac Biscuits
Sourdough Pizza al Pastor
Grains & Pulses
Bejah’s RIce
Meat
Beef
Whole Beef Tenderloin with Andrew’s own Chimichurri
Game
Kangaroo with Qandong Chilli Glaze
Lamb
Sweet Lamb Chops with Pistachio Mint Pesto
Pork
Bob Hart’s Smokey Pork Ribs – They Rule!
Poultry
Deep Fried whole chicken in an Asian Vinaigrette
Mushrooms
Mushrooms with Goats’s Cheese and Almonds in Vine Leaves
Salads
Fennel and Blood Orange Salad
Radicchio, Fennel and Misko Salad with Pomegranate Dressing
Seafood
Crustaceans
Fish
Barbecued Teriyaki Kingfish Yellowtail
Squid, Octopus etc
Vegetables
Bob Hart’s Barbecued Corn
Roast Cumin Pumpkin
Seared Wheels of Corn
Tomatillo Salsa
Deserts
Neddy’s Stuffed Figs with Chocolate Almond Poached in Port
Autumnal Stewed Quince
Squid, Octopus etc
Leave a Reply
Cancel reply
You must be
logged in
to post a comment.
Search for:
Archives
April 2019
March 2019
October 2013
May 2013
January 2013
August 2012
July 2012
May 2012
February 2012
January 2012
June 2011
May 2011
April 2011
Meta
Log in
Post Categories
Post Categories
Select Category
Barbecue
chicken
Condiment
deserts
Fish
game
Jamieson
Mushrooms
Outback
Recipe
restaurant
sailing
salad
Uncategorized
Vegetables
