CHORIZO WITH BLACK BEANS, AVOCADO AND TOMATO SALSA

Simple is overstating it. A bed of black beans, diced fuerte avocado, a fresh tomato salsa and grilled chorizo. For a recipe, send a self-addressed stamped envelope with a signed letter from a justice of the peace and a photostat of driver's licence and/or passport via registered mail to Merde & Marshmallow Solicitors, Block 37C, Long Bay Gaol.

CHORIZO WITH BLACK BEANS, AVOCADO AND TOMATO SALSA

GOAT TAGINE WITH CHICKPEAS AND SAUTEED CAPSICUM

This is one of those really rich dishes that emerge from tagines and other clay cooking pots throughout Morocco. They are brilliant when the weather get cooler - unfamiliar to our Australian palates, but comfort food all the same. The capsicum had a little smokiness from smoked paprika, sweetness from sugar and a bite from a little vinegar.

GOAT TAGINE WITH CHICKPEAS AND SAUTEED CAPSICUM

BEEF CURRY

This is Malay-style curry. Rich with the flavours of coconut, cinnamon, allspice and other richly perfumed spices. Through the long slow cooking process, the flavours get to know each other. Byt the time it is done, it is rich, soft and irresistible - which is how some women would view certain billionaires.

BEEF CURRY

STEAMED OCEAN TROUT, PUMPKIN & PANCETTA WITH TOMATO BALSAMIC DRESSING

There's a great caramelised tomato balsamic vinegar from Victoria's Robinvale Estate. I combined this with a local pecan oil to make a very tasty dressing for this plate trout, pumpkin, grilled spring onions and crisp pancetta.

STEAMED OCEAN TROUT, PUMPKIN & PANCETTA WITH TOMATO BALSAMIC DRESSING

BEEF CHEEK WITH PUMPKIN PUREE AND BRUSSELS SPROUTS

This dish is so tender the toothless diner could gum it.  Butchers don't like cheeks because there's a bit of worked involved in denuding them. The end result, however, is sublime.

BEEF CHEEK WITH PUMPKIN PUREE AND BRUSSELS SPROUTS

OCEAN TROUT IN COCONUT & LEMONGRASS SOUP

Is it OK to change a David Thompson recipe? I feel guilty for not simply following a recipe from the god of Thai cuisine. BUT that's what I did. A paste of lemongrass, coriander roots and seeds, garlic and chillies added to a base of coconut cream and chicken stock, with salt and palm sugar. Reduced slightly to thicken, then the heat was turned off and the ocean trout fillets immersed and heated through for a couple of minutes. I placed fish sauce and lime juice in deep plates, added the fish and spooned the soup over. Some coriander leaves and roasted fresh coconut flesh to finish. Sublime.

OCEAN TROUT IN COCONUT & LEMONGRASS SOUP

OCEAN TROUT WITH SMOKY BALSAMIC CAPSICUM AND CHICKPEAS

Ocean trout part deux. Skin on this time and cooked over high heat so the skin crisps. A bed of capsicum sweated in olive oil with smoked paprika and balsamic vinegar and chickpeas with garlic.

OCEAN TROUT WITH SMOKY BALSAMIC CAPSICUM AND CHICKPEAS

OCEAN TROUT WITH PUY LENTILS AND CHERVIL

I bought a glorious 3 kilo ocean trout from the fish monger. This has given me enough fish to do several ways. I filleted one side and trimmed off the belly fat, because this makes sensation sashimi. I then gently roasted these fillets until they were warmed through, but still raw. I served them on a bed of Puy lentils cooked with eschallot, garlic and chicken stock. I finely chopped fresh chervil and mixed this with a little Sicilian olive oil, sherry vinegar and salt. A salad of baby spinach, wild rocket and black radish with a mustard vinaigrette.

OCEAN TROUT WITH PUY LENTILS AND CHERVIL

WILD BARRAMUNDI WITH ROASTED VEGETABLES

I am a simple man. Here is a simple dish of wild barramundi on a bed of roasted beans, spring onions baby carrots, baby Brussels sprouts and baby parsnips.

WILD BARRAMUNDI WITH ROASTED VEGETABLES

CHICKEN WITH CHICKPEAS AND CARAMELISED FENNEL

Remember way back before rampant migration? Back when Italians came from Italy? When an Englishman was born in England? I thought of this whilst preparing tonight's meal. This is a dish with mixed heritage. If pushed, I'd describe as Mexican the sauce in which the chicken was cooked - tomatoes, chilli, achiote paste, smoked paprika. Chickpeas are something I associate with the Middle East. Maybe there's a connection with Mexico in that a lot of Lebanese settled in Mexico many decades ago. As for the fennel, just consider it the outsider standing in the corner.

CHICKEN WITH CHICKPEAS AND CARAMELISED FENNEL

WOK TOSSED CHICKEN WITH EGGPLANT AND SHIITAKE MUSHROOMS

Somehow the flavours are quintessentially Chinese - but this isn't a Chinese recipe. Baby eggplants were fried in peanut oil, then shiitakes were added, sweet black soy ans light soy sauces, a tablespoon of tamarind paste, black vinegar, chilli bean paste and garlic and the whole lot cooked until the mushrooms and eggplant was soft, then a half cup of home-made chicken stock and slices of chicken breast. This was heated through. Roasted peanuts and fried pork skin to finish.

WOK TOSSED CHICKEN WITH EGGPLANT AND SHIITAKE MUSHROOMS

HERBED BLUE EYE WITH SILVERBEET AND PURPLE CONGO MASH

If asked to nominate my favourite food colour, it would be black. There isn't enough black food, but what there is looks spectacular. Squid ink makes a brilliant risotto and a pretty good pasta. Black truffle is pure eroticism. Even the humble black pudding can be sublime - as anyone who has tried the Bistro Moncur version with caramelised apple will know. Another rare food colour is purple. About the best example of purple food is the purple Congo potato. It has to be boiled in its skin, otherwise the colour will bleed. Once cooked and drained, you can then mash it with good butter (such as Lurpak). I used a mix of butter and quark, a creamy rich cheese similar to cottage cheese. Silverbeet is in season here and I rinsed, dried and then gently sautéed torn leaves in olive oil with a little garlic. The slow cooking ensured that the leaves remained bright green and there was none of the wateriness that you can get with carelessly cooked silverbeet. The blue eye was caught last night about 60 kms off the coast by a fishing boat that operates out of Southport. Our local fishmonger is a mate of the fisherman and returned with these fish a couple of hours before I bought this fish. I was about to write that the only way it would be fresher would be if I caught it myself - but that would be a lie. For starters, I don't own a fishing boat, and a boat is a fairly handy gadget if you want to go fishing 60 kms off the coast. So I'll leave it up to others to catch my fish for me.

HERBED BLUE EYE WITH SILVERBEET AND PURPLE CONGO MASH