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Aerial view of a barbecued coral trout wrapped partially in a banana leaf with grilled lemons and carrot escovitch.

Barbecued coral trout in banana leaves with baby carrot escovitch

More than just theatrics, the banana leaves encase this Jamaican-inspired coral trout to lock in moisture and flavour. The end result balances spice and smokiness with pickled carrots for bright, zingy acidity and a kick of chilli. Click here for more of our favourite barbecue recipes. Banana leaves are available from Asian greengrocers. To cook […]
flatlay image of multiple anchovy tins and white bowl filled with white anchovies

Five of a Kind: Anchovies

As a potent source of salty, umami flavour, these preserved fish make the perfect summer snack. Here are five of the best.