Duck fat - the good news! Duck fat is a ‘good’ fat, rich in monounsaturated fats with a lower cholesterol than butter. We often cook duck breasts in our French Odyssey cooking classes and duck leg tagines in the Mediterranean - Touch of Spice classes and frequently people are amazed to hear that duck fat [...]
I meet so many wonderful people in the cooking classes at Cooking on the Bay. My work is a delight and brings me such joy. One such joy was the recent invitation from a class attendee, Cheryl Hassett, to visit her property at Lara, to meet their bees, to collect some honey, to be followed [...]
Last week we had three days of classes cooking our Mediterranean – Touch of Spice. All those wonderful flavours of the region; this time we featured Morocco, Egypt, Spain, Italy, Greece and the Middle East. The flavours are robust and intense, the textures varied and the aromas rich and heady. At home you can cook [...]
To prepare the lemons If the lemons are waxed, scrub them well in hot water. To make them as juicy as possible, warm them in the microwave for one minute on medium. Cut lemons into quarters, but not right through stopping 1 cm from the bottom. Place two tablespoons of rock salt into the bottom [...]
