http://cuisine.com.au/recipe-finder/spanish-recipes A variety of Spanish recipes from paella through to Spanish omelette and gazpacho... en-au http://cuisine.com.au/recipe/Escoveitched-Murray-cod If Murray cod fillets are not available, use fillets that are quite chunky, such as blue-eye or snapper. http://cuisine.com.au/recipe/Tomatoes-with-Catalan-toast-and-raw-ham While my kitchen is being renovated, I have been learning to use the microwave. Until now this machine has been used exclusively for reheating soup, or portions of stew, or melting butter, or reheating the mugs of tea I brew and then forget when I am writing. As a starter my salads are now more sustaining, with red-skinned potatoes cooked in the microwave for three minutes with some whole garlic cloves dropped in the dish after the first minute and all tossed while warm with drops of the best extra virgin olive oil. And I can now produce some interesting vegetable dishes such as the tomato and baked egg dish below. http://cuisine.com.au/recipe/warm_baby_octopus_and_potato_salad The cooked dressing gives this salad great depth of flavour. You could replace the octopus with calamari. http://cuisine.com.au/recipe/char-grilled-moorish-goat-skewers Frank Camorra, MoVida, Melbourne. http://cuisine.com.au/recipe/chicken_marbella Frawley has made Chicken Marbella from a cookbook bought by her grandmother in the 1980s. She adapts it using dried basil instead of oregano. http://cuisine.com.au/recipe/Paella Paella takes its name from the pan that it is cooked in. It should be shallow with a flat base so the rice cooks evenly. Not stirring once the rice is added helps to achieve soccarat - a golden crust on the bottom of the pan. Another trick is not to wash the rice. http://cuisine.com.au/recipe/chorizo-omelet This omelet is a savoury delight that can be served at any meal. http://cuisine.com.au/recipe/smoked-mushroom-soup This simple soup is based on one of my all-time favourites, Aromatics smoked mushrooms by Noel Crawford. The soup is rich, thick and packed with flavour, so just serve a small amount. http://cuisine.com.au/recipe/apple-and-paprika-pork-with-roast-fennel Gusto Tart Apple Syrup is intensely flavoured because it is concentrated from a large quantity of apples. It can be used for sweet and savoury dishes and is a natural pairing with beautiful free-range pork fillets. Orcona paprika is made in Hawke's Bay so it comes very fresh, has a fruity flavour and is coarsely ground, giving a very attractive appearance. If you are using imported smoked paprika, use half the quantity. http://cuisine.com.au/recipe/quince-white-chocolate-and-macadmania-tart For the topping on this tart you can use any quince jelly or quince paste soften paste with a little water, but I love Provisions Quincessential. It is thick and jamlike with a vibrant colour and taste. This tart is made in a food processor for ease and speed, but you can chop and mix by hand if you prefer. I use Damien Pignolet’s recipe for food processor pâte sablée – it is simple to make and perfect every time – but you can use a good-quality bought sweet shortcrust pastry. This recipe makes a large tart, but it keeps well for 1 week in the refrigerator. Bring to room temperature before serving.