In Melbourne, it’s easy to eat out. But if you're creative and you’ve got a cookbook, there's no need to. Just ask Damien Matter.
“I like to look in recipe books, but I don’t really follow them,” says the digital designer and home chef. “I just get ideas, then throw things in and experiment.”
Matter’s approach may be offhand, but it works. His seafood paella is one of the entries in Bank of Melbourne’s Social Feeds, and to say it caught our eye would be an understatement.
Filled with fresh mussels, calamari, prawns and a secret five-spice mix, the dish is a quick kitchen win. “I love cooking, and The paella only takes an hour or so." That is, of course, once you’ve mastered the perfect socarrat – the tasty crust that lines the paella base. “That takes a little bit of love,” says Matter.
Matter's perfect paella isn’t the only thing making our mouths water this week. Made with brown bananas, cashews and cacao, Vanese Nguyen’s raw banana slice with chocolate ganache is delicious and nutritious. Then there's Dave Puckering’s roasted pork belly, which features the kind of crackling dreams are made of.
If these haven’t satisfied your insta-appetite, why not whip up something yourself? There’s one week left share your best home-cooked meal with Social Feeds for the chance to have it featured in a crowdsourced cookbook that Bank of Melbourne is creating with Chin Chin’s executive chef, Benjamin Cooper. To enter your dish, upload it to Instagram with the hashtag #socialfeeds and @bankofmelb.
If you’re looking for some last-minute tips, Matter says to keep it simple.
“Shoot your food in natural light and just have fun.”
This article is presented by Bank of Melbourne.