My Favourite Meal

Do you have a dish that you always order when you go out for a meal? I do.  The region I live is famous for  its cafes and restaurants that use locally sourced,  fresh, organic produce, whenever possible.

My favourite meal to eat out is Crab Linguine. Let me share with you a recipe from “The Dirty Dishes” by Isaac Carew (Bluebird: Pam Macmillan Australia) which will allow you to make this restaurant quality meal in your own kitchen. It’s fast, it’s easy!  I may never need to go out for a meal again.

‘The Dirty Dishes: 100 Fast and Delicious Recipes by Isaac Carew,’ Published by Bluebird, RRP $39.

Crab linguine
Crab is quite an underused ingredient. I think a lot of people try brown crab meat first and don’t like it, or find a whole crab a daunting challenge. But it’s actually very easy to cook and the combination of crab and chilli creates a clean-tasting but fiery dish. I nearly always choose linguine over spaghetti – sauces cling to linguine easily and you get more from every mouthful.” pps. 86/87

serves 4

sea salt
olive oil
1 shallot, finely chopped
2 garlic cloves, chopped
½ medium red chilli, sliced
1 sprig of thyme, leaves only
100ml white wine
1 x 400g tin of chopped tomatoes
360g linguine
100g white crab meat
1 tbsp mascarpone
juice of ½ lemon
a few chives, finely chopped, to serve

Whack a saucepan of salted water on to boil. In the meantime, heat a medium frying pan over a low to
medium heat, add a little olive oil and sauté the shallot and garlic until sweet and tender.

Add the chilli to the pan, along with the thyme leaves and cook for a few minutes. Next add the white
wine and cook over a medium heat for another minute or two until the sauce is reduced. Finally add
the chopped tomatoes and simmer for 5 minutes.

Chuck the linguine in the salted boiling water and cook until al dente. Retaining 1–1½ ladles of the
pasta water, strain the pasta and set aside.

Add the crab meat and mascarpone to the sauce, then fold the sauce through the pasta, adding the
reserved water. This will give extra gloss to the dish and a deeper taste. Finish with a little drizzle of
olive oil, the lemon juice and a sprinkling of chives.



Post Scripts: David Herbert’s Best Home Cooking – David Herbert


Cover - David Herbert's Best Home Cooking

David Herbert’s Best Home Cooking

David Herbert

Penguin Random House Australia


ISBN: 9781921383205


In this generous collection, David Herbert brings together 200 of his most-loved recipes from his popular column in the Weekend Australian. David is well known for his down-to-earth style, using simple, well-chosen flavours to create delicious recipes that are sure to please the whole family.


Taking his cue from glowing testimonials from his readers, David handpicked his most-requested recipes, covering everything from party food, warming soups, roasts and casseroles, fresh salads and pasta dishes, naughty desserts and, of course, his ever-popular cakes, muffins and biscuits. In short, you’ll find everything you need to cook for the people you love.



My View:

I am very excited by this book – the recipes and ingredients are fresh and contemporary; ingredients like quinoa and couscous and great sections on vegetables and pulses, some basics like sauces and dressings, pasta and rices dishes, desserts, snacks, salads, meats, Moroccan, Indian and Asian style foods …What more could you want?


Well there is a bonus here. This is a cook book written by a home cook not a chef. David Herbert says: “My recipes are based on the food that I regularly cook for diner for my family and friends. Culinary fads and fashions keep me on my toes…new ingredients, cuisines and techniques are always there to be discovered and adapted…but my fundamental philosophy is keep it simple, using seasonal ingredients where possible, and appreciate every mouthful. Be inspired by restaurant food but there is no need to try and recreate it at home. Eat meals at the table, not in front of the television, and don’t rush it – food is there to be celebrated…My recipes are there to guide you, but I urge you to bring your own creativity into the kitchen: COOK THEM, TASTE THEM AND CHANGE THEM TO SUIT YOUR OWN PALATE. But above all ENJOY THEM.” (p2)  David Herbert – enjoying them – yes I am!