The Journal · Recipes, sourcing, events

Notes from the pass.

Recipes we are happy to give away, the people behind the catch and what is happening at the cellar table this month.

A small fishing boat heading out to sea at sunrise

Sourcing

Why we buy oysters before sunrise

Our raw bar opens at noon, but the day starts on the pier at five. Here is what happens in between.

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More from the kitchen

Sliced blood oranges and winter citrus on a white plate

Recipes

The four-minute crudo you can make at home

Blood orange, kingfish, fennel pollen and good oil. A raw bar favourite, scaled down for your kitchen table.

A cook tilting a pan into a burst of flame at the kitchen pass

Behind the Pass

Learning to cook with binchotan

Japanese white charcoal burns hotter, longer and cleaner. It also refuses to be rushed.

A long table set with candles for a private dinner

Events

A long table for twelve in the wine cellar

Below the bar is a room with one table, twelve chairs and four hundred bottles. Here is how a cellar dinner works.

Lemon tart crowned with torched meringue peaks on a white plate

Recipes

Lemon, three ways

Curd, granita and a salt-cured peel. The building blocks behind our lemon meringue tart.

Fresh fish, shellfish and prawns laid out on crushed ice

Sourcing

Meet the fishermen of Portside

Three boats, two families and one very early phone call. The people behind tonight’s catch.

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