Heaps of chocolate mousse left from the Christmas party so I baked a chocolate cake. Let's just say I'm happy to be home alone today... #dishbyduy

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Lemon tart with rosemary flowers #dishbyduy

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Duck legs braised in white miso & then grilled. #dishbyduy

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A bit of a luxe afternoon tea today. Champagne, bellinis and sturgeon caviar #dishbyduy

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Ravioli with tomato sauce, yellow Roma's and goats cheese #dishbyduy

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Crispy pork belly glazed with peanut hoi sin from Ba'get #dishbyduy

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Found this delicious Wagyu yesterday at Prahran Market, served here with rocket, barley and lentil salad. Eating for our microbiome, as well as for ourselves. #dishbyduy

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Also on the menu tonight, beautiful Purple Brussel Sprouts. This is the outer leaf. Startlingly beautiful #dishbyduy

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The last of the season truffles from Tassie smell amazing! This will be dinner! #dishbyduy

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Put my filleting knife to work today. Here's the same turbot all sectioned up. #dishbyduy

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Saw this gorgeous turbot today. Had to buy two of them. Turbot is one of the most delicious fish and rather hard to find. #dishbyduy

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Dry-aged beef, roasted purple sweet potato and watercress #dishbyduy

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Checked out the truffle festival today at Prahran Market. There are some amazing butchers in that market. This is a organic marble 9+ Wagyu. Cooked to 50c and left to rest to medium rare. Served with a simple watercress salad and truffled mustard. Probably one of the best things I've eaten in a while #dishbyduy

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Our kaffir lime tree is loving the balcony. The smell of this fruit is amazing. Green curry coming up! #dishbyduy

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Chocolate molten cake with hazelnut gelato - 15 mins to make, 60 secs to eat. #dishbyduy

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Puttanesca pasta with fried eggplant and soft boiled eggs. Something about this combination, just works. #dishbyduy #meatfreeday

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I keep forgetting how great Ratatouille is. Perfect meat free lunch made with the beautiful tomatoes from yesterday's farmer's market haul. #dishbyduy

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Late night sour dough baking - smells amazing! #dishbyduy

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Grilled Lemongrass quail legs #dishbyduy

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The best thing about dinner parties is left overs. Sticky date pudding. #dishbyduy

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Creative cutting of the sourdough - they're tasting really good these days #dishbyduy ping @bec_carter15

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Trimmed bowl #dishbyduy

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Sourdough # 5 - been able to get a whole meal & rye loaf to rise as well as the unbleached white bread. What's more, it's delicious. #dishbyduy

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Sour dough # 4 - and we have lift-off! My starter has grown developed its own personality. #dishbyduy #baking #writing #working

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Homemade sourdough take 2, the starter is working a bit better. Still would like more lift. Will give it another week. #dishbyduy

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French champagnes are hit and miss for me. I would say Bollinger is on top of the list, Moët Chandon, then the rest tend to be too astringent for me, especially Veuve Cliquot. Dom Perignon is nice but I don't want to take out a second mortgage. This Tassie Sparkling is made the traditional way. I would say It's on par with the Ol' Bolly. And $20 cheaper. I like a bit of brioche, toast and honey and that balanced acidity, with a little lingering sweetness. We're having it with home made roast chicken tonight. #wine #review #dishbyduy @andrewfwkelly

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This is my first attempt at baking real sour dough. I've been investigating microbiome benefits, and apparently wheat is not digestible to humans unless it undergoes a fermentation process. This bread had undergone a 12 hour proofing period whereby the carbohydrates and gluten is broken down by the natural yeast that comes from fermenting a small amount of flour & water (the starter) for 5 days. Bread should only be flour, water and salt... Ie: no yeast, other than the naturally occurring kind. So satisfying to watch this living thing evolve over the last five days. #dishbyduy Eating unfermented wheat products is the number one reason there's a wheat intolerance epidemic.

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I wonder how many of my friends would eat this? Veal liver with shallot vinaigrette #dishbyduy

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Leftover pasta sauce, some canned beans, a pinch of cumin, a dash of Tabasco, a couple of slices of bacon and an egg baked for 12 mins at 200c is this morning breakfast #dishbyduy

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Ok, this beef is beyond delicious #dishbyduy served with watercress, dressed with Chardonnay vinegar, shallots, a touch of soy and good olive oil

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Our local butcher is stocking this incredible marble score 9+ Kobe beef. This is our reward for a super tough week. #dishbyduy

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Winter melon is in season. Kind of like a giant zucchini. It's turns translucent once cooked and is excellent in this clear broth with prawn mousse #dishbyduy

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Mud Crab and Periwinkles for dinner. It's Good Friday after all. #dishbyduy

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Crispy pork belly with roasted veggies and spicy apple sauce #dishbyduy

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Slightly cooler weather this weekend, so thought I'd bake a chicken, leek and truffle pie. Took a lot of restraint to not eat all the filling first. #dishbyduy

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Leftover rice transformed into today's breakfast. Nasi Goreng #dishbyduy

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Beautiful afternoon for some seafood and champagne #dishbyduy I made an oyster vinaigrette sauce with Chardonnay vinegar, shallots and a touch of soy; and a chilli mayo for the prawns

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Followed Heston's recipe for roast chicken. Works well. Essentially brine, boiling water dip & air dry in fridge to get a crispy skin #dishbyduy

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Vietnamese Bo Luc Lac, stir fried beef cubes on kale and cucumber salad with pickled radish #dishbyduy

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Beef brisket, parsnip purée, watercress and slow cooked leek #dishbyduy

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Crispy salmon, okra & asparagus ribbons, miso orange sauce #dishbyduy

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Sous vide chicken at 60c with button mushroom, radish, grilled #dishbyduy

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Onsen egg cooked at 63.5c with bacon crumble and ba'get crouton #dishbyduy

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Beetroot salad with candied walnuts, goats cheese, orange segments and edible flowers #dishbyduy

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My favourite way to eat Beetroot. Roasted whole in olive oil, salt & orange rind, in a foil dome at 160c to 1.5 hours. Served here with aged balsamic, sorrel leaves, goats cheese and the baking juices. A light grating of orange rind & walnuts on top. #dishbyduy

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Another class at Ba'get Elizabeth St (@bagetau) tonight. I actually love demonstrating Vietnamese Food! #bagetau #dishbyduy

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You'd be surprised how long it takes to make this much fettuccine. Should dry pretty quickly in this arid weather. #dishbyduy

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