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Sam Kane

@samkanetattoo

98.8K

followers

1904

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Exotic tattooing and artwork since 2009.
Fishing, cooking and exploring.
Food @reel_cooking_adventures
owner @great_white_tattoo @smallscellar

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Continuing with robs suit, mermaid arm about 80% done then onto the back . Thanks man always a pleasure 🤙🏼 @great_white_tattoo #samkanetattoolargescale by @samkanetattoo

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5 years ago

“Permanent availability” @grenachebar Phillip island. Thanks @bugsy3922 @pit.studio_ tonight !! Come see my piece “pinnacles” 🤙🏼 SOLD. Acrylic on canvas . Size based off medium human by @samkanetattoo

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a year ago

Miso butter glassed Crimson wrasse, Oyster and Swiss brown mushroom skewers. Seaweed mayo (soaked wakame, olive oil, 2 egg yolks, salt, lemon and Dijon mustard) burnt lime. Cooked under flame in the gozney. I’ve said this before but Crimson banded wrasse, not well known for its eating qualities if handled properly has tasty white sweet flesh and is Great for pasta, steaming or grilling. They are a pretty common by-catch when black drummer or snapper fishing in the wash. Accessible and easy for anyone to catch off the rocks it’s definitely worth a try. This dish came together really nice with all the flavours working great together with nice textures, if I was to make again I’d maybe add some honey into the glaze for a little more sweetness. But all in all stoked with this meal. by @samkanetattoo

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15 hours ago

@smallscellar arvo light on the tasting table. If you are after beautiful wines, beers and spirits look no further. Focussing on sustainable, organic, small producers and good quality drops. Whether your cooking up a delicious meal and need a pairing or just relaxing in the sun and need your thirst quenched we have you covered. by @samkanetattoo

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2 days ago

Back @great_white_tattoo after some time off. Back tattooing most days. Dm for bookings. Books always open. All Styles welcome by @samkanetattoo

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3 days ago

Charred veg salsa and kahawai ceviche. corn chips. Fresh Coriander. Lunch served. So Simple, easy and delicious

Burnt veg salsa - went with some tasty classics from the local organic farmers market. Covered in Olive oil and seasoned then straight into a cast iron pan and under some open flame. Once veg was cooked with a decent burn and caramelisation then cooled and chopped I added good amounts of extra virgin olive oil, red wine vinegar, sea salt, pepper and a few pinches of raw sugar. After the salsa was made I left in the fridge for a day or so before serving to develop deep flavours. Note: I only used around half of the salsa in this dish, the other half got sealed up ready for tacos later in the week. Once the salsa was combined with the raw fish I let it sit in the fridge for around 30min to marinate and soak in.

Kahawai or Aussie salmon - delicious, healthy and underrated fish to eat cooked or raw. Excellent Care and preparation after the catch is a must but honestly they one of my favourite staple fishes to have in the fridge or freezer. Abundant, sustainable, full of nutrient dense fats and oils and fun to catch.. We should be eating it a lot more. For this dish I only used some of the fillets which I had vac sealed. The rest or the meat, head, wings and frame was used in multiple meals and broths.

Corn chips - optional but a great addition for a ceviche for scooping up the mix and adding some crunch.

#alveyreelsaustralia #fishingworld #rockfishingaustralia #catchandcook by @samkanetattoo

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8 days ago

SYDNEY!! This Saturday 10th of October. Catch and cook masterclass put on by the legends @onthe_sauce @fishingworld world class chefs and techniques. Get amongst it !!!! 2pm-6pm at the Sydney game fishing club. tickets available shop.fishingworld.com.au 🤙🏼 by @samkanetattoo

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12 days ago

44hr smoked salt and raw sugar cured kahawai. Kanzi apple, pickled ginger, fennel fonds. Lemon and olive olive vinaigrette. Absolutely stoked with the 44hr cure on the fish, the skin was left on in the curing process and then removed. Flesh had a deliciously beautiful fatty almost prosciutto flavour. Could easily be an item on a cheese board, or just eaten on its own. Paired beautifully with the ginger and apple. 100% will be making this cured kahawai again, and this dish is probably one of my favourite fish creations so far. by @samkanetattoo

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12 days ago

Such beautiful fish! A rad arvo to share a lil soapy catch and release with my mate @jimmy_crab at the secret wharf #mulloway by @samkanetattoo

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17 days ago

24hr dried Red rock cod head and wings coated with olive oil and sea salt. baked in the @gozney cooked with butter, smashed garlic gloves and lemon, Finished with a very generous amount of European salsa verde. Beautiful soft buttery lobster like meat in the wings, neck and cheeks coated with the sauce. Edible crispy fins that have a wonder shellfish crunch and flavour. Damn Delicious #rockfishingaustralia #alveyreelsaustralia #fishingworld by @samkanetattoo

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19 days ago

The search 🎣 @alvey_reels_australia by @samkanetattoo

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24 days ago

Karaage fried kahawai wings. Dusted with Fresh chilli, furikake. Lime. Delicious by @samkanetattoo

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a month ago