Seven go-to ingredients that give almost any dish an instant glow-up
Yuzu kosho
This fragrant fermented blend of chillies and yuzu juice has the hit of chilli with the floral depth of the yuzu to create a glorious spicy, zesty and umami rich flavour that will work wonders on many a dish. Rub some with butter into the skin of a roast chook, stir through some Kewpie mayo, stir through noodles, or top avocado toast with it. Find it at most Asian grocers or on Amazon as I do. Alternatively, substitute with the zest of a lemon, half a finely chopped jalapeno chilli and half a teaspoon of sea salt flakes. The best bit? A tiny bit goes a very long way, giving you maximum bang for buck.
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Sydney Morning Herald
a day ago
- Sydney Morning Herald
Crispy salmon and miso carbonara
250g skinless salmon fillets, finely chopped 1 tbsp soy sauce 2 tbsp sesame oil 4 spring onions, green part cut into 4cm lengths 400g spaghetti 2 egg yolks ⅓ cup finely grated parmesan 1 tbsp white miso 2 tbsp furikake (see note) Heat a large nonstick frying pan over high heat. Place salmon, soy and sesame oil in a bowl and toss to combine. Add the salmon and cook, stirring frequently, for 8-10 minutes, or until crisp and flaky. Add the spring onion and cook for 1 minute, or until just wilted. Remove from the stove and set aside. Meanwhile, cook the spaghetti in salted boiling water until al dente, about 6-8 minutes, then drain, reserving ¾ cup of the pasta cooking water. Place the egg yolks, parmesan, miso and reserved cooking water in a small bowl and whisk to combine. Remove the salmon and spring onions from the pan and place the pan over medium heat. Add the pasta to the pan and toss it in the salmon oil. Add the egg mixture and stir for 1 minute, or until the pasta is just coated. Remove the pan from the heat and divide the pasta between bowls, topping with salmon and a sprinkle of furikake. Available at supermarkets and Asian grocers, furikake is a Japanese seasoning mixture traditionally sprinkled over rice. It combines ingredients such as seaweed, sesame seeds and dried fish.
The Age
a day ago
- The Age
Crispy salmon and miso carbonara
250g skinless salmon fillets, finely chopped 1 tbsp soy sauce 2 tbsp sesame oil 4 spring onions, green part cut into 4cm lengths 400g spaghetti 2 egg yolks ⅓ cup finely grated parmesan 1 tbsp white miso 2 tbsp furikake (see note) Heat a large nonstick frying pan over high heat. Place salmon, soy and sesame oil in a bowl and toss to combine. Add the salmon and cook, stirring frequently, for 8-10 minutes, or until crisp and flaky. Add the spring onion and cook for 1 minute, or until just wilted. Remove from the stove and set aside. Meanwhile, cook the spaghetti in salted boiling water until al dente, about 6-8 minutes, then drain, reserving ¾ cup of the pasta cooking water. Place the egg yolks, parmesan, miso and reserved cooking water in a small bowl and whisk to combine. Remove the salmon and spring onions from the pan and place the pan over medium heat. Add the pasta to the pan and toss it in the salmon oil. Add the egg mixture and stir for 1 minute, or until the pasta is just coated. Remove the pan from the heat and divide the pasta between bowls, topping with salmon and a sprinkle of furikake. Available at supermarkets and Asian grocers, furikake is a Japanese seasoning mixture traditionally sprinkled over rice. It combines ingredients such as seaweed, sesame seeds and dried fish.
Sydney Morning Herald
25-07-2025
- Sydney Morning Herald
The elephants with room to move and trumpeting their happy habitat
'You can't put visitors over the top of elephants because there's an implied superiority there, so what we did was we put the elephants over the humans,' Howard said. Fencing in the habitat was designed using recycled rail track and elevator cables and subjected to very specific stress testing, specifically being able to withstand a five-tonne male bull elephant running at the fence. Werribee Open Range Zoo director Mark Pilgrim said creating a habitat that enables elephants to live as naturally as possible – even if behind a fence – was the key principle guiding the design. 'We wanted the elephants to make decisions, particularly the matriarch, she can now make choices as to where she's going each day with the herd, where she's going to take them,' Pilgrim said. 'That's exactly what a matriarch in a wild herd would be doing, taking the herd to a different area to find food. And that's pretty groundbreaking.' Asian elephants in the wild roam across great distances. Research varies, but suggests the herd can travel about 10 kilometres on an average day. At Werribee, food is placed in different areas of the habitat each day so the elephants have to search as they would in the wild. Pilgrim moved from the UK to lead the zoo after working in elephant welfare and said there was 'huge global interest' in what the zoo had done. Loading 'It's really raised the bar for elephant welfare across the world,' he said. 'It's not just the open space, it's what that allows you to do in terms of having different habitats, giving them different activities at different times. So these are hugely intelligent animals and just being able to challenge them on a day-to-day basis is hugely important.' The habitat was created using an $88 million state government grant and is the same size as the entire Melbourne Zoo site. Previously the elephants were contained on two hectares of land, space which became even more constrained with the birth of the zoo's calves. Howard said she cried when the elephants entered the habitat for the first time and the calves ran to explore their new surroundings.
