"Nothing says spring to me more than fresh live spot prawns," writes chef Rob Feenie in today's Globe.
"I have learned over the years that, when it comes to cooking seafood, simple is always best; the last thing you want to do is overcomplicate a seafood dish. You don't want to overpower the prawns' indescribable sweetness - which is the best thing about them."
Don't know your spot prawns from your jumbo shrimp? You've come to the right place.
Chef Rob Feenie was online earlier today to take your questions on everything from culinary techniques to exotic ingredients to general food presentation.
Your questions and Mr. Feenie's answers appear at the bottom of this page.
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Robert Feenie is the co-owner, founder and executive chef of Lumière and Feenies restaurants in Vancouver. Since Lumière opened in 1995, Feenie has received accolades from notable food critics around the world.
Feenie's interest in cuisine started during a high school exchange program in Europe, and at 20, he attended the Dubrulle Culinary Institute in Vancouver. Following graduation he became a sous-chef in some of that region's top restaurants, notably Le Crocodile and the Cheery Stone Cove in Vancouver and The Rim Rock Café in Whistler.
He released his first cookbookm, Rob Feenie cooks at Lumière, published in Canada by Douglas & McIntyre, in 2001 to critical acclaim, and released his second book, Lumière Light, in 2003. This fall he will release his third book in the trilogy. Mr. Feenie recently finished the fifth season of his Alliance Atlantis-produced television show, New Classics with Chef Rob Feenie, for Food Network Canada and will begin filming a new series this fall.
Editor's Note: The same rules will apply to this live discussion as normally apply to the "reader comment" feature. globeandmail.com editors will read and approve each comment/question. Not all comments/questions can be answered in the time available. Comments/questions will be checked for content only. Spelling and grammar errors will not be corrected. Comments/questions that include personal attacks, false or unsubstantiated allegations, vulgar language or libellous statements will be rejected. Preference will be given to those who ask questions under their full name, rather than pseudonyms.
Rasha Mourtada, Globe Life web editor: Welcome, Rob, and many thanks for taking time out of your busy schedule to take reader questions today. We've got lots of questions, so let's get right to them.
Greta Hall, Ottawa: I will be in Vancouver this weekend and along with prawns, what are some other best bet 'fish dishes' that I should keep my eye out for? Looking forward to visiting your restaurants!
Rob Feenie: Greta, Vancouver host some of the best seafood in the world. If you have a chance and enjoy raw fish make sure you try Albacore Tuna as well as geoduck, along with oysters of all types and mussels and clams. Sablefish(black cod) is another great fish to try as well.
Jodi Nandlall, Newcastle: Hi Rob, I really enjoy cooking and have received many compliments for it. I do find lately that I have "lost" my taste. I try different things all the time and try to think of different flavors' combinations. My question is, how do you keep your recipes fresh and new in terms of taste and presentation?
Rob Feenie: Jodi, what's important in our country is always follow the seasons. Right now, for example, you have fresh peas, asparagus, fava beans, green beans. Try not to complicate things, keep it simple.
As far as presentation, again, keep it simple.
Mervin Lass, Canada: Every chef on TV uses salt like some magic potion. With salt being a contibutor to high blood pressure and stroke, do you have any suggestions for replacing salt with other flavour enhancers?
Rob Feenie: It's simple. Mervin. Just avoid it or use little. Sometimes it's nice to taste food in its natural state.
Ann Bishop Regina Canada writes: Hi Rob - Can you tell me your reasons for why you have chosen to remain in Canada and promote Canadian food when you obviously have the chops to go further afield and can compete with the best chefs in the world?
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