Braised fennel has a wonderfully subtle flavour, not very strong and more like a braised onion, with just a hint of fennel. The citrus adds a lift to make this a fabulous side for pork, chicken or beef. It cuts the richness of the meats as well. The pairing of fennel and citrus is a [...]
Slow cooked, braised lamb necks in a scrumptious sauce, made with our home-made beef or chicken stock adds such a depth of flavour. Garnished with a gremolata and lemon slices this lamb makes a wonderful winter dinner served with creamed cauliflower and wok tossed mixed greens. As with any meat that you cook on the [...]
This pickle is a good match with cold meats such as salami and ricotta, tossed through salads or with barbecued fish. When the pickles are finished, keep the jar of brine in the fridge. Whisked with some extra virgin olive oil, it makes a lovely salad dressing. Make 2 x 500ml jars Ingredients Brine 2 [...]
We use buttermilk from time to time in cooking classes and often people do not really know what it is, how to use it or how to make it. You may find this interesting. Some notes on buttermilk. What is buttermilk Buttermilk is similar to yoghurt. Originally it was the name given to the liquid, [...]
Salt has been used since ancient times to preserve food, such as salmon gravlax, and in the koshering of meat; it is still used so today. Unfortunately, it is also a most misunderstood food. Like a lot of other foods, such as fat, it went out of favour last century as it was linked to [...]
Spring is such a wonderful time of year with so many beautiful fruits and vegetables in season to awaken our palettes and brighten our cooking after the dreariness of winter. Writing today, on this gloriously sunny, warm Melbourne September day, one feels alive and vibrant, just like this wonderful new season's harvest. So off you [...]
My food philosophy is to eat local food in season. The beginning of a new season is always exciting for those cooks who cook with seasonal produce; it allows enjoying a fresh new range of fruits, vegetables, meats and fish when they are at their best, at their most flavoursome and full of vitamins. Each [...]
My food philosophy is to eat local food in season. The beginning of a new season is always exciting for those cooks who cook with seasonal produce; it allows enjoying a fresh new range of fruits, vegetables, meats and fish when they are at their best, at their most flavoursome and full of vitamins. Each [...]
