Secrets to the Best Fish and Chips

You can always head down to the local fish and chip shop and get greasy, heavy fish and chips, but if you want a lighter, crispier option, definitely have a try at making them yourself.

Here are my top 3 tips for delicious fish and chips, Boy Chef style!


1. Boil the potatoes first and get them just soft on the outside and then bake them to get a nice fluffy centre with an amazingly crispy outside.

tartare and chip
2. When making tartare sauce, it will always taste better if you make the mayonnaise yourself. Watching the chemical reaction between the egg yolks and the oil is worth it within itself. It goes from this runny, oily mess to thick, creamy mayo! But….. make sure you add the oil very, VERY slowly and don’t use olive oil, go for something milder like grape-seed oil. 


3. Make sure the oil is plenty hot before you put the fish in. This will give it a crispy outside and it will give a nice air pocket around the fish so that its nice and light and not heavy and soggy.


And that’s it! Other than that, check out the River Cottage Australia Book for a recipe for the tastiest batter 🙂



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Well this post has taken me a while, but I’m finally here to tell you how awesome cronuts are! If you don’t know what cronuts are, they are a cross between a croissant and a donut. And they will make your heart stop. Literally. I’m not kidding. These babies are NOT good for you, buuuut….. so worth it for the taste!

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To demonstrate how not-good-for-you they are to the left is the butter block that you need to add to the already butter-filled dough to make the cronut dough. But look on the bright side, you only live once!

Yup, that is also butter oozing out of the resting cronuts too.

2015-05-30 16.04.29  I followed the Dominique Ansel recipe which meant 3 days of hard labour, but it is the original recipe, so I didn’t want to try any of the cheat versions. Above is the nutellla raspberry cronut. This filling wasn’t included in his extensive recipe, but was pretty simple. Just warm nutella piped into the centre and then melted chocolate and crushed frozen raspberries on top.

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Next was the whipped lemon filling, icing and sugar that was included in the instructions. Mum said this was the best. I preferred the next one though which is….
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Apple Pecan Pie!!!!!!!!!! This one was made with a cinnamon pastry cream, stewed apples and crushed pecans. So much deliciousness!

2015-05-30 15.36.38-1As you can see, these are not for the faint hearted. Or the weak hearted. Or anyone with underlying health problems. But they taste sooooooo good! Plus they make you messy and make you pull weird faces in pure joy because they are just rings of crunchy, sweet, tasty, sugary, rich, buttery, layered goodness.

Sirloin and Quail Egg Balsamic Salad

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While exploring the depths of Harris Farm one day, I came across some delicate, little quail eggs. I had tried a few different ways of cooking them, but I think they really were at their finest paired with this sirloin steak, salad and easy balsamic dressing. They have quite a rich flavour that balances with the bite of the balsamic vinegar.

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This is actually a very easy dish, with the only pressure point really being the quail eggs. You don’t need very long at all for these tiny eggs, but given that they are hard-boiled, it doesn’t really matter if you over cook them a little.

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Sirloin and Quail Egg Salad

Serves 2


400g sirloin steak

8 quail eggs

2 large handfuls of rocket

4 radishes, thinly sliced

3-4 tbs of dukkah

4 tbs caramelised balsamic vinegar

2 tbs olive oil

salt and pepper


Put on a pot of water to boil. While that is coming to the boil, put the frypan on over high heat. Pat dry the steak and season with salt and pepper. Fry the steak to your liking (mine took about 3 minutes either side).  Once the steak is cooking, place the quail eggs in the water and cook for 1 minute. Remove after one minute and place in cold water to cool and help with making the shell easier to remove. Once the steak is cooked, set aside to rest for a few minutes while you get the salad and dressing together. Toss the rocket, radish and dukkah. Divide onto two plates. In another bowl combine the caramelised balsamic vinegar and oil. Remove the shell from the eggs, the easiest way is to give it a light tap with a spoon and peel the shell under running water. Slice the eggs in half. Place on top of salad. Slice steak and place on top and then drizzle with dressing.