I love the concept of ‘nose to tail’ cooking and Freestyle Escape Cooking School has hosted a number of these classes, one of which I attended where ‘noes to tail’ specialist Peter Wolfe cooked up this fabulous, and insanely simple Vietnamese sausage, and… has been kind enough to share the recipe… [divider] Ingredients 700gms lean [...]
I was recently treated to a fabulous lunch at Donovan’s in St. Kilda. Gail was kind enough to ask chef’s Adam Draper and Emma D'Alessandro to share this fabulous recipe. Now be warned… this recipe is slightly on the complicated side, but so insanely worth the effort, and it adds a little drama to the [...]
This is a fabulous dip that I had the pleasure of enjoying while visiting Tonya Jennings, of Cooking on the Bay Cooking School at her wonderful Brighton Bathing Box in Melbourne, and Tonya has been kind enough to share it with us. Bessara Fava Bean Dip is a Moroccan recipe, traditionally made with fava beans; [...]
This is a lovely light dessert that Tonya Jennings made when I recently visited and spent a glorious morning at the beach at her own Bathing Box in Brighton, where students of her Cooking on the Bay Cooking School are sometimes lucky enough to enjoy a picnic. Serves 8 [divider] Ingredients 480ml Greek yoghurt or [...]
Tonya, from Cooking on the Bay Cooking School made one of these delicious Mushroom Tarts on a recent visit while she was on the coast. It is easy to make and perfect for a light lunch or a starter. Ingredients Parmesan Pastry: 600g plain flour 1 cup finely grated parmesan cheese 480g butter, roughly [...]
I have done so many different version of this with different fruit and cream combinations. I used to have a lot of trouble making pavs and meringues, this is my favourite fail safe recipes. However, this is my favourite, the rose water giving the meringue a beautiful light muskiness... and you can't beat delicate miniature [...]
This is a beautiful fresh crisp salad that is ideal for serving with duck featured in our Midsummer Day's Feats story. Green paw paws and bamboo shoots can often be found at the farmers’ markets and Asian grocery stores when in season. Ingredients 500g green pawpaw 500g fresh bamboo shoot Dressing: 4 garlic [...]
If you have possession of a bunch of red clay crays, you will no doubt find yourself also in possession of the shells. It is a shame to waste them when you can make this delicious bisque as Peter Wolfe has done which he served so rustically in bamboo vessels in our Midsummer Day's Feast. [...]
Cooking rice in bamboo pots is quite common in Asia and quite the novelty although it tastes just as great if simmered in a small saucepan if you don’t have easy access to bamboo. Ingredients 250g black rice soaked overnight in twice its volume of water. 3 tablespoons brown sugar 3 tablespoons coconut flour [...]
The combination of the cinnamon pears with the smokiness of the duck makes for strange bedfellows but is just delicious. Ingredients: 6 cooking pears 2 tablespoons cinnamon powder 1 sheet paperbark* 30cm square 4 duck breasts 4 tablespoons brown sugar 2 tablespoons sea salt 1 teaspoon coarsely ground native pepper Coriander - garnish Chilli [...]
