The Old Fitz’s Seafood Gratin

The Old Fitz

Anna Ugarte is the head chef at Woolloomooloo’s The Old Fitz. She relishes in the little pleasures in life, and values simple yet precise cooking. This dish is a fine example, and may one day hit the menu at The Fitz- a molten gratin base spiked with chunks of lobster, prawn, and scallop, finished with herbs and trout roe. To be enjoyed with a simple vinaigrette leaf salad and a large glass of cold rose.


1 leek
2 brown onions
100g butter
75g gruyere cheese
1 clove garlic
150g crème fraiche
2 egg yolks
Half raw lobster tail
5 large green prawns
5 scallops
Salmon/trout roe
Chives, cut into batons
Chervil, picked
Marjoram, picked


Pre-heat oven to 200 degrees.

Finely slice the leek and onions. Melt the butter, and sweat everything down together with a pinch of salt. Leave the lid on the pot for the first 5 minutes, so that they begin to break down. Remove the lid and cook on low until almost molten and sweet.

Meanwhile, prep your seafood. Take the lobster meat out of the shell, and peel and de-vein prawns.

Chop your seafood into large chunks- this is supposed to be a bit luxurious.

Scallops in half, prawns into 2 or 3, and lobster into nice-sized chunks.

Set aside.

When your onions and leeks are done, remove from heat, and add gruyere, crème fraiche, and minced garlic.

Mix until cheese has melted, you may need to move on and off the heat.

Set aside until it cools down to closer to room temperature, and then mix in your egg yolks.

You need to make sure you do this once the mix is cool, or they will begin to cook prematurely.

Add prepped seafood to your gratin mix.

Transfer to baking dish and spread out into a thin, even layer.

Put in the oven, on a tray ¾ of the way up, closer to the grill element.

Cook for 4 minutes, and then turn the grill element on.

If you do not have a grill element, put oven to 250 degrees.

Cook for a further 3 minutes or so, checking often. You are looking for an even caramelisation on top.

Remove from oven, garnish with a few teaspoons of trout or salmon roe distributed on top, and sprinkle with your herbs.

Serve with a simple leaf salad dressed with vinaigrette.

Sixpenny’s Strawberry Clafoutis

Sixpenny was founded in March 2012 and is named after the sixpence restaurants that operated in the late 1800s in Australia. Located at the top end of Stanmore Village, Sixpenny is housed in a historic building on Percival Road which was erected in 1907. Chefs Daniel Puskas and Aaron Ward lead the kitchen in utilising local suppliers, growers and producers to focus on creating a narrative around all things that make-up Australia. While we can’t…
Continue reading

Mud Dads – Fathers Day 2021

James Kirton, Director of Mud Australia "I love being a DAD because my children delight,  stimulate,  know,  challenge and Love, love, love me." "If I’m cooking, then it’s last meal territory and that means the best aged rib eye (or 2) we can find, usually from Feather & Bone, a potato & fennel gratin, candied carrots and simple bitter green salad – treviso, witlof, watercress & parsley. Condiments begin and end with lots of Dijon…
Continue reading

Cafe Paci’s Radicchio Salad

Cafe Paci is one of our favourite inner-west spots for dinner. Their menu is a creative approach to traditional Finnish and honest Italian cuisine. Luckily, Cafe Paci is preparing take-home meal packs that we’ve been indulging in weekly. Order here. INGREDIENTS (SERVES 2) 1 head of radicchio 8 good quality anchovy fillets 2 boiled eggs 50g sourdough toast (mix sourdough with tablespoon of olive oil, pinch of salt and place in the oven at 170…
Continue reading

Christine Manfield’s Yellow Dal with Garlic and Spinach

Christine Manfield is one of Australia’s most celebrated chefs – a curious cook and a perfectionist inspired by the culinary melting pot of global flavours. As an award-winning author, her books – A Personal Guide to India & Bhutan, Dessert Divas, Tasting India, Fire, Spice, Stir, Paramount Cooking and Paramount Desserts have spiced up the lives of keen cooks everywhere. In celebration of her soon-to-be released book Simple Indian Cooking Class - Manfield shares a recipe for Yellow Dal with Spinach and…
Continue reading

Funkis Köket Rosemary and Potato Tart

Cafe Köket (kitchen in Swedish) is tucked away in the gorgeous backyard of our friend’s Funkis store in Paddington. Inspired by Scandinavian cuisine the café offers a range of flavours appropriated to modern times and the best local seasonal produce. Everything they do is thoughtful, healthy and delicious. This recipe for their Potato Rosemary & Garlic Tart is exactly what we're craving right now. Funkis Koket is open for takeaway from their roller door in…
Continue reading

Julia Ostro’s One Pot Roast Chicken

We roasted Julia Ostro's One Pot Roast Chicken in our Pebble Bowl Large. A perfect example of our Pebble Bowl's oven-to-table functionality. INGREDIENTS (SERVES 4-6) 600g waxy potatoes such as kipfler or nicola 1kg chicken thighs, bone in, skin on 1 lemon 1 bulb of garlic, halved horizontally Handful each of oregano and thyme, plus extra to garnish 60ml white wine Extra virgin olive oil, for drizzling 1 tbsp unsalted butter Sea salt Freshly ground…
Continue reading

Kevin Masse of Small State Provisions’ Baked Oatmeal with Jam and Almonds

As the owner of a small West Hartford Connecticut based micro-bakery, a typical morning starts at 3:30AM.  This recipe has become one of my favourite morning rituals.  Not only does it rely on ingredients I always have on hand, but it comes together with minimal effort and maximum reward.  Versatility here is the key, as you can use whatever jam you have on hand, or you can throw in some fresh berries to bake right…
Continue reading

Clementine Day’s Herby Zucchini Slice

I first had a zucchini slice as a teenager when my boyfriend at the times Mum made us one for lunch on the school holidays. I’d never had one before and loved it immediately. I’d not really thought about it much since until I started growing my own zucchini, and was basically just throwing zucchini into every single thing I cooked to get through the abundance. This slice is one of those incredibly easy dishes…
Continue reading

Visual Essay 06 by Alice Gao

We've invited Alice Gao for the 6th iteration of our Visual Essay Series. Our Visual Essay series is designed to engage and connect with creatives all over the world - giving them free reign to interpret Mud's designs through their unique creative lens. Alice Gao is a NYC-based still life, interiors and travel photographer, see more of Gao's work here. The stylist behind this shoot was Linden Elstran. "The concept for this shoot evolved a…
Continue reading