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Australian houses, from architectural masterpieces to suburban family homes, Victorian terraces, mid-century marvels, coastal shacks, city apartments, and everything in between.
Award-winning Australian architecture, inspiring homes, and interviews with Australia’s top architects.
Award-winning Australian interior design, inspiring homes, and interviews with Australia’s top designers.
In depth features on Australia’s most beautiful gardens and landscape design.
Studio visits with Australia’s most talented creatives, from artists to architects, ceramicists to stylists, furniture makers to lighting designers.
Studio visits with Australia’s top artists, and unmissable art exhibitions in Melbourne, Sydney, Brisbane and beyond.
Weekly recipes and meal ideas from our favourite cooks, authors and foodies.
Unique travel destinations, design-led accomodation and day trip ideas in Australia and New Zealand.
Today Sam Shelley of Island Menu shares his recipe for Scrambled Eggs with Gravlax; I've never eaten Gravlax before, although I certainly know my way around scrambled eggs and to me this seems like the perfect brunch for a leisurely Sunday morning. -Jenny x
Spring time in Tassie marks some great fly fishing in the highlands. The water starts to warm up and the fish start to stir.
A few weeks ago I made a trip up the lakes with one of my best mates in some typically foul highland weather. The fishing was pretty good considering. We managed a few nice browns which I took home and gravlaxed.
The gravlax went perfectly with some free range eggs that one of my clients had dropped into me. Nothing beats these eggs – check out the colour.
Scrambled Eggs with Gravlax
4-6 Slices Gravlax or Smoked Salmon
2x Slices of some nice Crusty Bread (I used a 2 pound loaf)
50ml Pouring Cream
Butter
A few pinches of Dill (not too much – it can be over powering)
2 eggs
White pepper
Scrambled Eggs
Lightly beat the eggs, cream, dill and pepper in a bowl. Melt a little butter in a plan over a super low heat. Add egg mixture to pan and stir with a spatuala very slowly until almost done – take them off a little before they are done as they will keen cooking. Serve on some nice toast and with the slices of gravlax – you shouldn't need to add salt as the gravlax is quite salty.
Gravlax
Get 2 fillets of trout or salmon and place one skin side down in a baking dish. Cover the fillet with 1 cup of salt and 1 cup of sugar. Add some lemon zest and plenty of dill and a few splashes of gin or vodka. Now place the other fillet on top of it so the skin is up. Cover in grad wrap and the place a chopping board on top with some heavy weights (tins of soup etc) on top and place in the fridge. The gravlax will take anywhere from 6-24hrs depending on the size of the fish.
- Sam
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