A recipe by Alison Roman from her cookbook Nothing Fancy. Crusty bread like baguette for dipping into the sauce is a essential. Goes well with a fresh herby lemony leafy zesty green salad on the side. Honestly, this dish is so fucking good. The chicken skin is perfectly amazing but the best part (yes even better than roasted chicken skin) is the garlicy tomato-ey stock-ey … Continue reading Slow Roasted Oregano Chicken with Buttered Tomatoes

Serves four Ingredients30g Butter2 tablespoons of extra virgin olive oil1 medium onion, finely diced2 garlic cloves, crushed or finely diced1 fennel bulb, finelt diced with fronds/leaved reservedLemon peel from 1/2 a lemon, thinly sliced.Finely granted rind from 1/2 a lemon (the other half)PepperDried tarragon300g Aborio rice, uncooked200ml dry white wine such as Chardonnay2 litres of hot vegeteable or chicken-style stock1/2 cup or 100g of grated … Continue reading Fennel and Lemon Risotto

Lime and Punishment is a place for meaningful recipes, created to bring people together. The food I cook is filled with stories and explores the kaleidoscope of flavours shaping contemporary fare in my home country of Australia – an ancient land situated in the rapidly changing Asia-Pacific region. My recipes are inspired by my region, childhood memories, people I love, adventures and life journeys. They … Continue reading About