Graeme Pallister of 63 Tay Street chats about his life as a chef and gives try at home recipes using seasonal produce.

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Graeme Pallister

Hugh Grierson Organics do a Perfect Perthshire Bird!

December 20, 2012 | Full size is 1000 × 1506 pixels

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Graeme Pallister

I'm Graeme,chef proprietor at 63 Tay Street. Over the years I've been lucky enough to work in some of Scotland's best restaurants with some of the best chefs and producers the country has to offer. I now live in Perth with my young family and as well as running 63, have been involved in some amazing local initiatives to get schools and communities involved in the principals of good food. Simple Honest Local. its my mantra, I live and breathe it. Hope you enjoy my musings.... G

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63 Tay Street

The Parklands Hotel

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Coming Back Out of Lockdown
Strawberries In Season
Easy Easter Peasy
Take It Slow!
Super Hero Eggs
Pack The Perfect Picnic
Veal – Should It Stay or Should It Go?
Lamb, Hogget, Mutton – Let’s Chat Sheep!
Wild And Free
Chocolate Heaven
Festive Smoked Salmon
Souper Douper!
Apples – Hello Old Friend!
Bring On The Beetroot
A Glorious Game Bird
Time For A BBQ!
Glorious Gooseberries
Hot Cross Bun Bread And Butter Pudding
A Mother’s Love
Mussel In – It’s Time For A New Tea!
The Wonder of Root Veg
Stew Glorious Stew!
Wild Garlic & Hazelnut Pesto with Toasted Cheese and Tomato Stack Recipe
Food and Exercise From The Chef
Lip-Smacking Pollock Ceviche
Value For Money At 63 Tay Street
The Dreaded Christmas Lunch Dismantled!
Smoked Haddock Chowder
Delicious Dairy
Summer Berries With Goats Cheese and Local Perthshire Honey
Lovage Soup
Working The Perthshire Magic!
Chang Mai Broth
Eat Yer Greens
Beetroot Risotto with Red Wine
Whisky in the Land of Food and Drink
Scotch Broth
2015 So Far – Juicing and Sun Salutations!
Beef Stroganoff
Food That Hugs You!
Braised Short Rib of Beef
A Scottish Apple A Day
Bring On The Lamb
Perthshire Raspberries with Lemon Posset & Almonds
Scotland Land of Food And Drink
Glamis Asparagus with Rapeseed Oil, Lemon and Honey Mayonnaise & Buttered Hazelnut Crumb
Graeme’s Appeal to Perthshire Chefs
Glamis Asparagus : The Spring Champion
Chilled Cucumber Soup with Smoked Salmon, Strathearn Gin and Fennel Cream
The Spring Kitchen: Rebirth, Renewal, Regrowth
Mutton Shoulder & Pearl Barley Risotto with Mint & Peas
Yorkshire Rhubarb and Perthshire Berries
Grown Up Hot Chocolate
Team 63!
Celeriac and Apple Soup with Manx Kippers and Curry Cream
An Autumn Feast from Perthshire
Recipe for Toasted Tea Cake with Whipped Goat’s Cheese & Heather Honey with Truffle
WHAM BAM THANK YOU LAMB!
Bramble & Almond Sponge Pudding with Lemon Curd Ice-cream Recipe
O’er Hill and Loch : The Kindrochit Quadrathlon 2013
Pan Fried Rainbow Trout Recipe with Rosemary, Lemon and Garlic and a Sorrel Cream Sauce
The Reluctant (Swing-Door!) Celebrity Chef
Soused Scottish Herring Recipe
Can A Chef Write A Wine Blog?
Salmon Tartare with Smoked Salmon & Quail’s Egg
LEARNING TO LOVE THE SEASONAL KITCHEN
Venison Burger with Celeriac Frites, Golden Arch Sauce & Blue Cheese Butter
Braised Pork Neck in Cabbage with White Bean Pistou
A Strange Breed Indeed : The Life of A Chef
Bread Salad with pan Fried Cod
CHRISTMAS AS A CHEF
The Great Partridge Race and How We Do Wine!
THE ONLY TIME I’VE DREADED SOUP!
KIDS ARE GAME FOR A TASTING SESSION
Pigeon Starter