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Mads 🍯

@just_hotplates

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Come peep what’s cooking.
Sometimes aesthetic. Always hawwwt.🌶️💋

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Liquid gold and all that. Monsieur made pho and that’s all I gotta say. 🫦 taken in Crescent Head, New South Wales by @just_hotplates

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5 days ago

Every once in a while I make a cake for peeps I love a lot. Last night I made a carrot, orange & ginger cake wid lots of honey.

The cake I made before that was for Monsieur’s birthday - a cardamom and pear olive oil cake. Not because it’s his favourite, but because it’s mine.💋

Before that it was a big fat lemon and blackberry cake made pretty for my very pretty friends @clairefrancesca28 & @madelaine_busfield turning 30.

This is just a post to remind me that baking is hard and at some point soon I should invest in a stand mixer. Peace x by @just_hotplates

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10 days ago

I’m from Northampton. We don’t have yabbies in Northampton. So spending the morning doing what my friends think of as childhood fun, catching deez lil yabz for bait, was a morning well spent.

That night da girls got fishing. And while we weren’t blessed with the catch of the day, we did make crispy mince tacos w spicy Tommy beans & mango n shallot salsa instead. These are some real perfect days, nuff said. 💋💋 taken in Crescent Head Creek by @just_hotplates

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21 days ago

Been getting outside, cooking what’s caught, and taking time to appreciate this lush part of the coast. Sometimes even putting together some hot plates. Seriously grateful for all this. taken in Crescent Head, New South Wales by @just_hotplates

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a month ago

Rolled outta EXP. after this memorable meal celebrating Monsieur’s birthday. The tasting menu was packed with insane flavours, with so much passion, knowledge and care evident in every detail.
Going to a restaurant that makes you feel inspired, relaxed, and ultimately like you’ve spent your time and money on something made with genuine care felt beautifully satisfying. So much conversation around produce & technique was just exciting as hellll. And I loved every minute.

Stars of the show were the tuna pie tea tarts & the Murray Cod w/ turmeric & mandarin beurre blanc. Hot to trot x🫦

Duck parfait, red cabbage & rosella jelly

Yellowfin tuna w kelp emulsion & in-house lime ponzu

Kangaroo w/ wagyu fat hollandaise

SMOKED CULTURED BUTTER W CHESTNUT MISO, & SOURDOUGH BRIOCHE

v yummy pinot noir

Bonito & cucumber salsa and look at those cute little radishes

The Murray cod I cannot stop thinking about

And again

Vino

Duck w duck and more duck. The confit duck donut w black fig was mind blowing.

Our menu

Honey and vinegar curd and frozen smoked buttermilk foam.

Black lime sweets & more treats

And the end. taken in Hunter Valley, New South Wales, Australia by @just_hotplates

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2 months ago

Octopus, Harrissa and maple syrup, butter bean, artichoke & pomegranate. W/ a side of Cavelo Nero.

Winter on the Mid North Coast has meant a‘lotta beach time. Sometimes we come home with dinner. But most of the time we don’t.

So I felt pretty lucky when Tim, a friend and regular at Sea Sea, dropped off this big boy octopus he’d caught that morning for me to cook.

Sous vide with aromatics, then seared over high heat, glazed with harissa and garlic, and finished under the grill.

Served with a butter bean and artichoke purée, charred local spring onions, garlicky cavolo nero, and finished with pomegranate molasses and parsley oil.

Feeling insanely grateful to cook with such amazing local produce and seafood. T’was hawwwt af, for my last ever octopus meal. Xx 💋 taken in Crescent Head, New South Wales by @just_hotplates

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3 months ago

A classic Pissaladière. Just a sweet, salty and savoury tart wid a lot of goodness. Like a couple of tarts I know. 💋

I had been craving something super salty to scratch ma tastebuds, and this really pulled through. Excited to make this with a few twists for next time. Maybe Harrissa glazed onions, maybe some crisped up prosciutto, maybe puff pastry? Maybe. But for now, this is just a classic, that’s boutta be devoured by some peeps. taken in Crescent Head, New South Wales by @just_hotplates

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3 months ago

Postcards from France.

Monsieur spent a few weeks in France & Corsica, which meant a steady stream of food focused WhatsApp’s. Here’s some thangs chef got cheffing back in the Motherland.

Duck with giant figs. Mountains of meat and cheese (duh), proper good bottarga, rillettes, and my favourite discovery: l’éclade de moules—fresh mussels stacked on a board, covered in pine needles, then set alight.

Bisou n’ all that x💋 by @just_hotplates

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3 months ago

Fuck yeah! Monsieur landed back on Australian soil today, and what better way to say welcome back than a snapper curry.

Lotta aromatics, coupl’a curry leaves, some VERY fresh snapper straight off the boat from the local co-op, and bosh. We got ourselves a hearty lunch, with plenty to go around.

Gutted these pretty boys yday but left the filleting to Monsieur as soon as he arrived, of course. Whatta treat.🫦 P.S. yes I wore an entirely white outfit, and yes, I regretted it. by @just_hotplates

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3 months ago

It’s been a wild ride these past couple weeks. But this weekend we welcomed some special peeps into the Sea Sea building.

Our takeover with Danielle was one pumped full of carefully selected in-season produce, grown on family-owned farms across coastal NSW. From nutty organic truffles, to moretta di veronella heirloom cabbages, to the most insane buffalo mozzarella. And look at da MEAT. Simply incredible flavours.

This comforting Italian menu was paired with some very Fun wines brought up by Giorgio, a real vibe it t’was. With some special bottles opened to keep the good times flowing. Thanks to everyone who made this a good’en. And a real big up to that peppery red. 🫦 taken in Sea Sea by @just_hotplates

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3 months ago

In no way would an Italian call this a puttanesca. But I’m English, so here’s my ‘sort of’ puttanesca.

Freestyled a serious one here before work today with some pantry staples. Local tuna caught & preserved by Monsieur, good quality olive oil, and giant capers were what made it so very HAWT. My heart and belly are full.

P.S. Used some GF mafaldine and it slapped. Thought of all my GF queens out there. 🤌🏼🤌🏼🤌🏼 by @just_hotplates

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4 months ago

The rain is back, but that’s ok. Because it made me crave some of these wintery gems from our new menu. A personal fave being the hispi cabbage, with chestnut, miso and chicken skin. And the red wine fig rice pudding. Duh. X taken in Sea Sea by @just_hotplates

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4 months ago